Raspberry-Mascarpone Pastries

• 1 package (17.3 Oz Package) Puff Pastry Sheets, Thawed
• 8 ounces, weight Mascarpone, Softened At Room Temperature
• 2 Tablespoons Honey
• 1/4 teaspoons Vanilla Extract
• 1-1/2 cup Fresh Raspberries

1. Preheat oven to 400u0b0F and line a baking sheet with parchment paper.
2. Unfold pastry on a cutting board and use a 2 1/2-inch biscuit cutter to cut out 24 hearts or rounds. Place them 1 inch apart on the prepared baking sheet. Use a fork to prick each cookie in several places. Bake for about 15 minutes or until golden and puffed.
3. Remove pastries from oven and place on a wire rack to cool. Combine mascarpone, honey and vanilla in a small bowl.
4. Use a serrated knife to carefully cut the cooled pastries in half horizontally. Use an offset spatula to spread each half with about 1/2 teaspoon of filling. Arrange raspberries on 24 of the halves, then top the berries with the remaining halves, pressing gently to create a sandwich.
5. Chill pastries in the fridge for 1 hour before serving. Store filled pastries in the refrigerator up to 2 days.

pastry, weight mascarpone, honey, ubc, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/raspberry-mascarpone-pastries/ (may not work)