Puff Pastry Strawberry Shortcake
Flaky, golden puff pastry filled with a light and creamy mascarpone-whipped cream, and fresh berries are the perfect bite-sized desserts that look bakery-fancy but come together in under 30 minutes.
What you'll need: Makes about 12
2 sheets puff pastry
8 oz mascarpone
1 cup whipped cream (Cool Whip, heavy cream whipped, etc.)
1/4 cup powdered sugar
Strawberries, thinly sliced
Egg + 1 tsp water, whisked for egg wash
2 Tbsp coarse sugar
Fresh mint *optional
How to make it:
Preheat oven to 375° F.
On a cutting board, roll cold (not frozen) puff pastry slightly larger. Use a mason jar, cookie cutter, or knife to cut 9–12 circles, or squares. Using the bottom of a shot glass, press inside each pastry to make a well.
Place pastries on a parchment-lined baking sheet. Brush with egg wash, sprinkle with coarse sugar, and poke a few holes in the centers with a fork.
Bake 9–10 minutes, until puffed and golden. While warm, gently press down the inner circle again if needed to reshape the well. Cool completely.
In a small bowl, whisk mascarpone, whipped cream, and powdered sugar. Fill each pastry with a couple tablespoons of filling, top with berries and powdered sugar.