Strawberry Rhubarb Mascarpone Hand Pies (Print Version)
# Ingredients:
→ Pastry
01 -
6 5x5 squares of good quality puff pastry
→ Filling
02 -
1 cup organic strawberries, hulled and roughly chopped into small pieces
03 -
½ cup organic rhubarb, sliced into ½ inch pieces
04 -
Finely grated zest of 1 lemon
05 -
2 tbsps granulated sugar
06 -
1 tbsp cornstarch
07 -
6 tbsps mascarpone cheese
→ Topping
08 -
1 egg, lightly beaten
09 -
2 tbsps sliced almonds
10 -
1 tablespoon turbinado sugar
# Instructions:
01 -
In a mixing bowl, add strawberries, rhubarb, lemon zest, sugar, and cornstarch and let them macerate for 15 minutes.
02 -
Preheat the oven to 400 degrees F.
03 -
Thaw the puff pastry squares on a baking sheet lined with parchment paper.
04 -
When the pastry squares have thawed but are still cold, spread one tablespoon of mascarpone cheese in a triangular pattern on half of the square, leaving a half inch border.
05 -
Divide the filling evenly among the pasty squares.
06 -
Brush the edges with the egg, fold up the pastry to form a triangle, then press the edges together with a fork. Put the folded hand pies in the freezer for 10 minutes.
07 -
Remove the hand pies from the freezer, brush the top with the egg, scatter the sliced almonds, and sprinkle the turbinado sugar.
08 -
Place in the middle rack of the oven and bake for 20 minutes until golden.
09 -
Let the hand pies cool for 10 minutes before serving.
# Notes:
01 -
These hand pies combine the sweet-tart flavor of strawberry and rhubarb with creamy mascarpone cheese in a flaky puff pastry shell.
02 -
For best results, ensure your puff pastry remains cold during assembly to maintain its flakiness when baked.