Cream-Filled Puff Pastry with Raspberries

Cream-Filled Puff Pastry with Raspberries

Ingredients:

– **1 sheet puff pastry** (store-bought or homemade)
– **1 cup heavy cream**
– **1/4 cup sugar**
– **1/2 teaspoon vanilla extract**
– **1/2 cup mascarpone cheese** (optional, for extra creaminess)
– **Fresh raspberries** for garnish
– **Powdered sugar** for dusting

Instructions:

1. **Preheat your oven:**
– Preheat the oven to 375°F (190°C).

2. **Prepare the puff pastry:**
– Roll out the puff pastry sheet on a lightly floured surface to ensure it’s smooth and even.
– Cut the pastry into the desired shape (a circle, as shown in the image, works well).
– Place the pastry on a baking sheet lined with parchment paper.

3. **Bake the puff pastry:**
– Bake in the preheated oven for about 15-20 minutes, or until the pastry is golden brown and puffed up.
– Remove from the oven and let it cool completely.

4. **Prepare the cream filling:**
– In a mixing bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form.
– If using mascarpone cheese, gently fold it into the whipped cream to add richness.
– Refrigerate the cream mixture until ready to use.

5. **Assemble the pastry:**
– Once the puff pastry has cooled, carefully slice it horizontally into two layers using a serrated knife.
– Spread the cream filling evenly over the bottom layer.
– Place the top layer back on.

6. **Garnish and serve:**
– Garnish the pastry with fresh raspberries on top.
– Lightly dust the entire pastry with powdered sugar.
– Serve immediately or refrigerate until ready to serve.

Tips:

– For extra flavor, you can add a layer of raspberry jam beneath the cream filling.
– If you prefer a more custard-like filling, you can make a pastry cream instead of whipped cream.

Enjoy your delicious cream-filled puff pastry! Let me know if you have any questions or need further assistance.