Raspberry Lemon Mascarpone Pastries | Fork in the Kitchen

Raspberry Lemon Mascarpone Pastries

  • Prep Time: 50 mins (40 inactive)
  • Cook Time: 12 mins
  • Total Time: 1 hour 2 minutes
  • Yield: 8 pastries
  • Category: Brunch


Light, flaky Puff Pastry Sheets filled with creamy mascarpone and lemon zest, topped with ripe raspberries and fresh mint – THE recipe for spring brunch!


  • 2 Pepperidge Farm® Puff Pastry Sheets
  • 1 egg + 1 teaspoon water, whisked (for egg wash)
  • 8 ounces mascarpone cheese
  • 1/2 teaspoon lemon zest (~1 lemon)
  • 1 teaspoon powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 pints raspberries
  • 1/4 – 1/2 cup fresh mint, for garnish


  1. Remove Puff Pastry Sheets from freezer and thaw for 40 minutes.
  2. Pre-heat oven to 400°F. Lightly flour your work area; unfold Puff Pastry Sheet, removing parchment paper.  Roll out sheet into a 12×12 inch square. Cut out 4 5-inch circles in the dough (I cut around a prep bowl). In the middle of each pastry, use a pairing knife to score a smaller circle (approximately 3 inches) – only cut the dough halfway through. Repeat with second Puff Pastry Sheet. Place on a parchment-lined baking sheet.  *If your dough has warmed up considerably during this process, place in fridge for 10 minutes before baking. Egg wash the outer ring of each pastry.  Bake for 12-14 minutes, until golden brown. Cool completely on a cooling rack.
  3. Meanwhile, mix together mascarpone, lemon zest, powdered sugar, and vanilla extract.
  4. Once pastries have cooled, gently push down the inner circle. Spread mascarpone in the center hole. Optional: sprinkle chopped mint on top of mascarpone layer. Cover mascarpone with fresh raspberries and garnish with fresh mint.