Crispy puff pastry topped with sweet mascarpone, fresh berries and a hint of lemon — so simple, yet so good!
Puff pastry is one of my favorite go to items, especially when I’m entertaining. I always have a few sheets of puff pastry stashed in my freezer to make a variety of sweet or savory dishes.
Over the holidays I featured my Roasted Garlic Puff Pastry Flatbread, which is out of this world. It is great to cut up into little squares to serve to guests, or to enjoy on a dinner and movie night.
My trick for making puff pastry flat is to bake it with a baking sheet on top of it. The result is a rustic and buttery puff pastry flatbread, perfect for a variety of toppings.
My latest puff pastry flatbread creation is this Mixed Berry and Mascarpone Puff Pastry Flatbread. With the long winter we have had in Buffalo, fresh berries are a welcome addition in my kitchen. It’s a taste of summer, plus my kids love them. This flatbread is similar to a Fruit Tart or Fruit Pizza. It is topped with a sweet mascarpone, fresh berries and a pinch of lemon zest. Not only does it make a pretty presentation, it tastes so good too.
- 1 sheet puff pastry, thawed
- ½ cup (4 ounces) mascarpone cheese
- 3 tablespoons sugar
- ⅛ teaspoon vanilla extract
- ½ teaspoon fresh lemon zest plus additional for garnishing
- 2-3 cups fresh berries (blueberries, raspberries, strawberries)
- Preheat oven to 400 degrees.
- Place puff pastry on a parchment lined baked sheet and prick with a fork.
- Spray the bottom of another baking sheet and place on top of puff pastry. This helps to keep the puff pastry flat. Bake for about 12-15 minutes until bottom to brown.
- Remove baked puff pastry from oven and set aside until cooled completely.
- In a small bowl mix mascarpone cheese, sugar, vanilla and lemon zest.
- Spread on top of cooled pastry.
- Top with fresh berries and sprinkle with lemon zest or a dusting of confectioners' sugar.
- Cut into squares and serve.