Strawberries ‘n Cream Puff Pastry
1 Store-bought puff pastry, thawed
4 oz cream cheese (room temperature)
4 oz mascarpone cheese
½ cup heavy cream
1-2 tsp vanilla extract
16 oz powdered sugar, sifted
1 pinch kosher salt
1 pint strawberries
Garnishes (see below)
Preheat your oven according to the puff pastry package directions. Pinch together the seams and roll out the pastry into a rectangle slightly smaller than your baking sheet. Leaving a margin of about ½ inch around, pierce the center of the puff pastry with a fork in several places. If time permits, put the pastry on a parchment-lined baking sheet and place into the freezer for a few minutes to allow the butter to firm up. (This will help keep the butter in the pastry from melting too quickly and creating lopsided pastry.) Bake until golden-brown.
While the puff pastry bakes, make the frosting. Using either a stand or hand mixer, cream together the cream cheese and mascarpone. Add the cream and vanilla extract, mixing to thoroughly combine. Gradually add the powdered sugar, only adding more when the previous amount is incorporated. Add the salt. More cream can be added if the frosting is too stiff.
While the pastry cools slightly, prepare the strawberries by rinsing, hulling, and slicing them in half. Frost the pastry, using your earlier ½ margin as a boundary. Add your strawberries with the sliced side down, covering the pastry.
Dusting of powdered sugar
Mint leaves, thinly sliced