Pistachio Butter and Mascarpone Filled Puff Pastry Squares

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

pistachio butter

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter provides similar flavor with lower cost.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Coconut whipped cream is dairy-free.

Keep the puff pastry, mascarpone, and pistachio butter at room temperature for 20-30 minutes.

Roll out the pastry and grate the cold butter on it, spreading it evenly.

Fold the pastry in half and roll it out, pressing the butter between the two layers.

Fold the pastry again, and roll. Finally, fold in the uneven edges, forming a rectangle of about 10" x 7.5 / 25cm x 20cm, and give it a final roll to even the surface. Shape the edges if needed.

Cut the pastry into 6 large squares (or 8 smaller rectangles if you wish).

Beat the egg and brush each one.

Sprinkle with the crushed pistachios.

Bake for 12-15 minutes at 400F / 200C.

Prepare the filling while the pastry is cooling down.

Whip the mascarpone, sugar, vanilla, and pistachio butter until smooth.

In a separate bowl, whip the cream with the stabilizer until stiff peaks form.

Mix the two together with a spatula and fill the piping bag.

Cut each pastry square carefully in half and pipe the filling on the bottom part of each, then cover with the top piece to make a sandwich.

If you have vanilla sugar, mix it with powdered sugar and dust the top of each sandwich.

Cooking Techniques

Spice Level:

Allergens