Ease of Preparation: Easy
Yield: 8 pastries
Ingredients:
- 1 cup (240 ml) mascarpone
- 1/3 cup (80 ml) sugar
- 2 egg yolks
- 2 teaspoons (10 ml) lime zest, divided, plus more for garnish
- ¼ teaspoon (1.25 ml) salt
- 2 sheets frozen puff pastry, thawed
- 1 cup (240 ml) blackberries
- 1 egg
- 1 tablespoon (15 ml) milk
Method:
Preheat oven to 350 F (175 C).
Using a hand mixer, beat together mascarpone and sugar until light and fluffy.
Add egg yolks, 1 teaspoon (5 ml) lime zest, and salt, and mix until combined.
Unroll both sheets of puff pastry on a work surface, then roll out into two 10 x 10-inch (25.5 x 25.5 cm) squares.
Cut each square into four squares.
Assemble the Danishes: scoop a heaping tablespoon of the mascarpone mixture into the middle of one of the squares, then top with blackberries. Grab two opposing corners of the pastry and fold up to meet each other in the middle, over the filling. Pinch together to secure. Place on baking sheet. Repeat until all the Danishes are filled and folded.
In a small bowl, whisk together egg and milk to make an egg wash, then brush over the pastries.
Bake for 20-24 minutes, until golden and flaky.
Serve hot, garnished with lime zest.