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Strawberry Mascarpone Pastry

Prep Time:

20 minutes

Cook Time:

12-14 minutes


6 Pastries



About the Recipe

Strawberry season is only second to peach season, in my opinion, and I love to use them however I can. I whipped this recipe up when I had leftover mascarpone cheese and a fresh pint of strawberries. They did not last long in my house! Keep a package of store-bought puff pastry in your freezer and you too can have pastries whenever you want. -- Audrey


  • One sheet of puff pastry

  • 1 cup of mascarpone cheese

  • 1 Tablespoon of heavy cream or milk

  • 1 teaspoon of vanilla extract

  • ¼ cup of sifted powdered sugar, plus extra for dusting

  • Sliced, fresh strawberries

  • Sprigs of mint

  • 1 egg mixed with 1 teaspoon of water (egg wash)


Set oven to bake at 400 degrees.

  1. Empty the mascarpone cheese into a medium bowl.

  2. Sift the powdered sugar over the cheese.

  3. Blend with a hand mixer until well combined, adding the cream and vanilla extract to thin the mixture.

  4. Test for sweetness and add more sugar if desired. Set aside.

  5. Wash, slice, and dry your strawberries to remove any excess water or juice. Set aside.

  6. Roll out your puff pastry sheet on a lightly floured surface to approximately 9 x 13 inches.

  7. Cut six equally sized rectangles. 

  8. Score a smaller rectangle inside each of the pastry rectangles, about ½ inch from the edge, making what could look like a picture frame.

  9. Place each rectangle on the cookie sheet and brush egg wash around the “frame” edges of the pastry rectangles. Poke holes with a fork on the “inside” rectangle.

  10. Bake for 12-14 minutes or until puff pastry is golden brown. The edges should be puffed up around the inside, creating a space for your toppings. (Full disclosure: My pastry didn’t puff much for these because I let the pastry get too warm before baking. Be sure to follow your pastry instructions if store-bought.)

  11. Take out of the oven and let rest until cool.

  12. While your pastries are cooling, spoon your mascarpone cheese into a piping bag with a closed star or open star piping tip. (This part is purely for funsies. You can totally slather the sweet mixture on with a spoon if you like!)

  13. Once the pastries are cool, pipe a generous amount of the mascarpone cheese into the center in patterns or designs.

  14. Arrange strawberries in different patterns. Garnish with mint sprigs.

  15. Dust with powdered sugar before plating, if desired.

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