Raspberry and Mascarpone with Phyllo Puffs
30 MIN
12 MIN

Raspberry and Mascarpone with Phyllo Puffs


    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


Phyllo Puffs

  1. 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.
  2. In a small pot, melt the butter. Add the honey, stir to combine and let cool.
  3. 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.
  4. Bake for 12 minutes or until nicely browned. Let cool completely.

Mascarpone Cream

  1. In a bowl, whip the mascarpone and honey together by hand. Add the cream and whip until it forms stiff peaks.

To Serve

  1. 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.