Mascarpone Raspberry Pastries
MAKES
10 pastries
TAKES
Prep time: 3 hours 30 minutes (includes rise time)
Cook time: 25 minutes
Total: 3 hours 55 minutes.
✻ ABOUT THIS RECIPE
A soft buttery dough serves as the base of these yeast-raised pastries. Filled with sweetened mascarpone cream and a handful of fresh raspberries - they are the definition of just sweet enough. Perfect as a pastry any time of day, but I especially love them as a breakfast treat alongside coffee or tea.
INGREDIENTS
Dough
360 g / 3 cups all purpose flour
99 g / ½ cup granulated sugar
12 g / 1 tablespoon plus 1 teaspoon instant yeast
3 g / ¾ teaspoon fine sea salt
85 g / 6 tablespoons unsalted butter, at room temperature
155 g / ⅔ cup warm milk (110°F)
5 g / 1 teaspoon vanilla
Filling
132 g / ⅔ cup granulated sugar
zest of 1 lemon
14 g / 2 tablespoons cornstarch
226 g / 8 ounces mascarpone cheese
76 g / ⅓ cup full fat Greek yogurt or sour cream
21 g / 1 large egg yolk
5 g / 1 teaspoon vanilla
2 g / ½ teaspoon fine sea salt
melted butter, for brushing
raspberries, for finishing
More Bread This Way:
METHOD
1. Make the dough: in the bowl of a stand mixer fitted with the dough hook, mix the flour, sugar, yeast, and salt together on low speed. Add the butter, milk, and vanilla, and mix on low speed until the dough comes together around the hook, 3-4 minutes.
2. Raise the speed to medium and continue to mix until the dough is smooth, 4-5 minutes more.
3. Transfer the dough to a lightly greased large bowl. Gently turn the dough over onto itself a few times to round it and lightly coat it with oil. Cover the bowl with plastic wrap and let the dough rise until visibly puffy, 1 hour - 1 hour 30 minutes.
4. Make the filling: in a medium bowl, mix the sugar and lemon zest with your fingers until well combined. Add the cornstarch, and mix well to combine.
5. Whisk in the mascarpone, yogurt or sour cream, egg yolk, vanilla, and salt and whisk well to combine.
6. Turn the dough out onto a lightly floured surface. Divide the dough into 10 even pieces (about 70 g each), and round each piece od dough into a ball. Cover with greased plastic wrap or a clean kitchen towel, and let rest for 15 minutes.
7. Preheat the oven to 350°F / 175°C with oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
8. Working with one piece of dough as a time, roll out each round of dough into a circle about ½ inch / 1 cm thick. Use your hands to press the center to make it even flatter, leaving the outer edge thicker.
9. Transfer to the prepared baking sheets, placing 5 pieces on each baking sheet, staggering them to allow room for them to spread. Cover the pastries with greased plastic wrap or a clean kitchen towel, and let rise until visibly puffy, 30-45 minutes.
10. Brush the outer edge of each pastry with melted butter. Scoop about 60 mL / ¼ cup of the prepared filling into the center of each pastry, and spread gently to fill the flatter portion. Place a handful of fresh raspberries on top of the filling.
11. Bake the pastries until they lightly brown around the outer edge, 20-25 minutes. Rotate the pans between racks about halfway through bake time.
12. Cool the pastries for at least 10 minutes before serving warm, or cool completely.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
