Roasted Strawberry Pastry with Mascarpone Cream
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- Baking sheet
- Small baking pan
- Chef's knife
INGREDIENTS
- 1 sheet puff pastry, thawed according to package instructions
- 1 cup/200 grams strawberries, quartered
- ½ cup/50 grams powdered sugar
- 2 cups/500 grams mascarpone cheese
- 2 cups/500 milliliters heavy cream
- ⅔ cup/70 grams powdered sugar
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- Line a small baking pan with parchment paper. Place the quartered strawberries in the pan, sprinkle with powdered sugar, and toss well. Roast for 20 minutes, or until reduced and just caramelized. Let cool at room temperature.
- Lay the thawed puff pastry on a work surface and cut to fit your baking sheet. Line the sheet with parchment paper and lay the dough on top. With a sharp knife, lightly score a rectangle inside the pastry, leaving a 1¼-inch/3 cm border. Pierce the inner rectangle with a fork. Brush the outer border with a beaten egg.
- Bake for 25 minutes, or until deeply golden and puffed. Let cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, heavy cream, and powdered sugar. Beat until stiff, smooth peaks form.
- To assemble, place the baked pastry on a serving platter. Carefully scrape out the center rectangle with a fork and reserve the crumbs. Spread the mascarpone cream evenly over the base. Top with roasted strawberries and garnish with the reserved pastry crumbs.
- Assemble the dessert just before serving for best texture.
FAQ
How far in advance can I prepare strawberry pastry?
It’s best to assemble it just before serving. You can prepare each component in advance—bake and cool the puff pastry, roast and chill the strawberries, and whip the mascarpone cream—then store them separately in airtight containers. The puff pastry can be stored at room temperature for up to a day, while the strawberries and cream should be refrigerated. Assembling more than an hour in advance will lead to moisture from the cream and berries softening the pastry. For best texture, wait until the last moment to combine.
Can I use frozen strawberries?
Since frozen strawberries release more liquid as they roast, you may need to extend the roasting time to allow excess moisture to evaporate and concentrate the flavors. Be sure to roast them directly from frozen—do not thaw first—or they may become too soft. The result will still be flavorful but slightly more jammy and less firm than with fresh berries. Add a bit of lemon zest or juice to brighten the flavor if using frozen fruit.
What’s the best way to store leftover strawberry pastry?
Leftover strawberry pastry should be stored in the refrigerator, loosely covered to prevent the cream from absorbing odors. However, keep in mind that the pastry will soften over time due to the moisture from the mascarpone and strawberries. It’s best eaten within one day of assembly. If you know you’ll have leftovers, consider storing the baked pastry, cream, and roasted strawberries separately and assembling individual portions as needed. That way, the puff pastry remains crisp and the strawberry pastry retains its original texture and contrast.
Can I make the mascarpone cream ahead of time?
Yes, the mascarpone cream can be made up to 24 hours ahead and stored in an airtight container in the refrigerator. Before using, give it a gentle stir or a brief whisk to restore smoothness. Avoid overmixing when reheating the cream, as this can cause it to separate or become grainy. Keeping the cream cold also helps it stay stable during spreading.
Is there a substitute for mascarpone cheese?
You can substitute it with a mixture of cream cheese and heavy cream to mimic the texture and mild flavor. For every 1 cup/250 grams of mascarpone, use ¾ cup/170 grams of cream cheese blended with ¼ cup/60 ml of heavy cream. This will yield a smooth, spreadable cream that works well in strawberry pastry. While the flavor will be slightly tangier, it still complements roasted strawberries beautifully. Avoid using low-fat cream cheese, as it can lead to a thinner, less stable filling.
Can I make this strawberry pastry completely dairy-free?
Start by using a dairy-free puff pastry—many store-bought options use vegetable shortening instead of butter. Replace the mascarpone cream with a whipped coconut cream base or a dairy-free cream cheese alternative whipped with a splash of plant-based milk and a little powdered sugar. Be sure to chill the coconut cream overnight before whipping. Roasted strawberries need no modification.
