Easy Raspberry Heart Shaped Pastries
Ingredients
- 2 puff pastry sheets
- 1/2 cup heavy whipping cream
- 1/2 cup mascarpone cheese, room temperature
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Fresh raspberries
- 1 egg + splash of milk (for egg wash)
- Flaked almonds
- Icing sugar (for dusting)
Preparation
Dust your surface with flour. Cut out heart shapes from 2 pastry sheets. Use a smaller cutter to create heart rings. Layer 3 hearts together for each pastry, brushing with egg wash between layers. Top with flaked almonds.
Bake at 180°C (350°F) for 12–15 minutes until golden. Cool completely.
Whip heavy cream and icing sugar. Beat in mascarpone and vanilla extract. Transfer to a piping bag.
Slice pastries in half. Pipe cream on the base, scatter raspberries and pipe cream in between the raspberries. Top with the pastry lid and dust with icing sugar.
