Caramelized Apple and Mascarpone Cream Puff Pastry
45 MIN
1 H
2 H

Caramelized Apple and Mascarpone Cream Puff Pastry


    Caramelized Apples

  • 3/4 cup (158 g) sugar
  • 2 tbsp (30 ml) water
  • 2 tbsp (30 ml) 35% heavy cream
  • 8 Cortland apples, peeled, cored and quartered

    Puff Pastry

  • 1 lb (454 g) store-bought frozen puff pastry, thawed
  • 2 tbsp (30 ml) 35% whipping cream
  • 1/4 cup (53 g) sugar

    Mascarpone Cream

  • 1 cup (250 ml) 35% whipping cream
  • 1 cup (250 ml) mascarpone cheese, at room temperature
  • 1/2 cup (105 g) sugar
  • 1/2 tsp (2.5 ml) vanilla extract


Caramelized Apples

  1. In a large non-stick skillet, bring the sugar and water to a boil. Cook without stirring until the mixture turns an amber colour. Off the heat, add the cream and mix thoroughly.
  2. Add the apple pieces and stir well to coat with the caramel. Beware of splattering. Cover and let simmer over medium-low heat for about 12 minutes or until the apples are soft and well-caramelized. Let cool.

Puff Pastry

  1. With the rack in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. On a floured work surface, roll out the puff pastry into two 10-inch (25 cm) squares. Brush with the cream and sprinkle with the sugar. Cut each pastry square in half, then each rectangle into four pieces. With a spatula, place the pastry rectangles on the baking sheets. Refrigerate until ready to bake.
  3. Bake, one sheet at a time, for 18 to 20 minutes or until the pastry is golden brown. Let cool completely.

Mascarpone Cream

  1. In a bowl, whip all the ingredients with an electric mixer until soft peaks form. Keep in the refrigerator until ready to serve (see note).


  1. Top each pastry rectangle with 1/4 cup (60 ml) of the mascarpone cream. Place 3 apple pieces on the cream. Add 2 tbsp (30 ml) of cream and top with another puff pastry. Add another 2 tbsp (30 ml) of cream and garnish with the remaining apple pieces. Repeat with the remaining ingredients.


Do not whip the cream more than 1 hour before serving. It may fall slightly if made too far in advance.