Name: Raspberry and Mascarpone with Phyllo Puffs
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 6 serving(s)
Ingredients: 2 tbsp unsalted butter; 2 tbsp (30 ml) honey; 2 sheets store-bought frozen phyllo, thawed; 2/3 cup (150 ml) mascarpone cheese; 2 tbsp (30 ml) honey, and more to serve; 3 tbsp (45 ml) 35% whipping cream; 6 oz (170 g) raspberries

Ingredients

Phyllo Puffs
- 2 tbsp unsalted butter
- 2 tbsp (30 ml) honey
- 2 sheets store-bought frozen phyllo, thawed
Mascarpone Cream
- 2/3 cup (150 ml) mascarpone cheese
- 2 tbsp (30 ml) honey, and more to serve
- 3 tbsp (45 ml) 35% whipping cream
- 6 oz (170 g) raspberries

Preparation

Phyllo Puffs
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a small pot, melt the butter. Add the honey, stir to combine and let cool.
- On a work surface, brush the 2 phyllo sheets with the honey-butter mixture and layer them one on top of the other. Cut in half widthwise and layer them again to make a 9 x 6-inch (23 x 15 cm) rectangle. Cut into 12 rectangles about 3 x 1 1/2 inches (7.5 x 4 cm). Place on the baking sheet.
- Bake for 12 minutes or until nicely browned. Let cool completely.
Mascarpone Cream
- In a bowl, whip the mascarpone and honey together by hand. Add the cream and whip until it forms stiff peaks.
To Serve
- On each plate, place 3 quenelles of mascarpone cream, about 1 tbsp each, making a swoosh with the back of a spoon. Top with 2 pieces of phyllo and a few raspberries. Drizzle with honey, if desired.

Raspberry and Mascarpone with Phyllo Puffs

Categories

Ingredients

Phyllo Puffs

Mascarpone Cream

Preparation

Phyllo Puffs

Mascarpone Cream

To Serve

Personal Note