Juicy blackberries and creamy mascarpone cheese make a sweet filling for puff pastry in this light and summery dessert.
- All-purpose flour, for work surface
- 1 sheet puff pastry (1/2 of a 17 1/3-ounce package)
- 3 cups blackberries (12 ounces)
- 2 tablespoons sugar
- 3/4 cup mascarpone cheese
Preheat the oven to 400 degrees F. On a lightly floured work surface, roll out the pastry to a 10 by 12-inch rectangle. With a sharp knife, trim the edges and cut the pastry into eight 3 by 5-inch pieces. Place the pastry on a large baking sheet and refrigerate until firm, about 15 minutes.
Transfer the sheet to the oven and bake until the pastry is puffed and golden brown, 12 to 15 minutes. Let cool, then split each pastry horizontally.
In a bowl, mash the blackberries and sugar with a fork until juicy but still chunky. Spread the mascarpone on the pastry bottoms. Top with the blackberry mixture and pastry tops.
Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
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