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Ingredients

• 1 sheet Puff Pastry Sheet (store‑bought, thawed according to package instructions)
• 2 tablespoons Whole Milk (for brushing the pastry)
• 8 grams Vanilla Sugar (granulated vanilla‑flavored sugar)
• 200 ml Sweetened Whipping Cream (keep very cold before mixing)
• 3 tablespoons Powdered Sugar (sifted)
• 125 grams Mascarpone (room temperature for easier mixing)
• 1 teaspoon Lemon Zest (freshly grated lemon zest for flavor)
• 1 tablespoon Powdered Sugar (for dusting) (optional, for finishing)

Instructions

1. Preheat Oven

   Set the oven to 180°C (350°F) and allow it to preheat while you prepare the pastry.

   Time: PT5M

   Temperature: 180°C

2. Prepare Puff Pastry

   Lay the thawed puff pastry sheet on a parchment‑lined baking sheet. Lightly brush the surface with whole milk, then sprinkle the 8 g vanilla sugar evenly over the top.

   Time: PT5M

3. Bake Pastry

   Place the sheet in the preheated oven and bake for about 20 minutes, or until golden and puffed.

   Time: PT20M

   Temperature: 180°C

4. Make Lemon Mascarpone Cream

   While the pastry bakes, combine the very cold sweetened whipping cream, powdered sugar, mascarpone, and lemon zest in a mixing bowl. Whisk until smooth and slightly thickened, about 8–10 minutes.

   Time: PT10M

5. Cool Pastry

   Remove the baked pastry from the oven and transfer to a cooling rack. Let it cool for 10 minutes so the steam escapes and the surface firms.

   Time: PT10M

6. Fill Pastry

   Transfer the lemon mascarpone cream to a piping bag (or a zip‑lock bag with a corner cut). Pipe generous dollops onto the cooled pastry squares or cut the sheet into bite‑size pieces and top each with cream.

   Time: PT5M

7. Finish and Serve

   Dust the filled pastries lightly with the remaining powdered sugar. Serve immediately or keep refrigerated until serving.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g