A puff pastry strawberries and mascarpone is an easy dessert to make, it is also little time needed for processing, except time to preheat the oven, bake and cool, more time is what you need. Moreover, in ten minutes you can serve your guests a dessert fresh, appealing and delicious. Taking advantage of the strawberries are in season, you can develop this puff pastry strawberries and mascarpone, likewise, can use other fresh fruits that do not release too much water, to make this dessert in any season.
1 sheet puff pastry, 16 strawberries, 150 grams of mascarpone cheese, icing sugar 30 grams, 35 grams of almond sprinkles, syrup, sprinkle sugar and a sprig of mint for garnish. Preheat oven to 200 ยบ C. Spread the pastry on the work table and paint on both sides with syrup. You can use a flavored syrup, in this case we use the syrup of kumquats, because the flavor is doing very well with the strawberries.
Cut eight rectangles of puff pastry and place on baking tray covered with a piece of cooking, cover the dough with parchment paper and place another tray on top to prevent the rise in the baked pastry. When the oven temperature is accurate, it introduces the tray and bake for 15 minutes, until golden and crisp.
While making the pastry, place a frying pan without oil, and toasted almonds over medium heat, stirring to brown evenly. Cool, both almonds as the sheet when it is done (on a grid). Mix the mascarpone with the sugar and almonds, you can lighten the mascarpone if it is very dense, with a couple tablespoons of yogurt or cream.
Put this farce into a sleeve or pastry gun with a nozzle wide to miss the almond. Arrange pastry base and proceeds to dished the mascarpone on the side. Wash strawberries and remove the stems, then once dry. Cut into slices, reserving for decoration. Serve the strawberries in the center of the sheet.
Place the other sheet of pastry to cover and decorate with mascarpone, strawberry decoration, icing sugar and mint leaves.
1 sheet puff pastry, 16 strawberries, 150 grams of mascarpone cheese, icing sugar 30 grams, 35 grams of almond sprinkles, syrup, sprinkle sugar and a sprig of mint for garnish. Preheat oven to 200 ยบ C. Spread the pastry on the work table and paint on both sides with syrup. You can use a flavored syrup, in this case we use the syrup of kumquats, because the flavor is doing very well with the strawberries.
Cut eight rectangles of puff pastry and place on baking tray covered with a piece of cooking, cover the dough with parchment paper and place another tray on top to prevent the rise in the baked pastry. When the oven temperature is accurate, it introduces the tray and bake for 15 minutes, until golden and crisp.
While making the pastry, place a frying pan without oil, and toasted almonds over medium heat, stirring to brown evenly. Cool, both almonds as the sheet when it is done (on a grid). Mix the mascarpone with the sugar and almonds, you can lighten the mascarpone if it is very dense, with a couple tablespoons of yogurt or cream.
Put this farce into a sleeve or pastry gun with a nozzle wide to miss the almond. Arrange pastry base and proceeds to dished the mascarpone on the side. Wash strawberries and remove the stems, then once dry. Cut into slices, reserving for decoration. Serve the strawberries in the center of the sheet.
Place the other sheet of pastry to cover and decorate with mascarpone, strawberry decoration, icing sugar and mint leaves.
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