
Patriotic Puff Pastry
Light, flaky puff pastry filled with whipped mascarpone and topped with fresh berries—an easy, festive treat for Fourth of July and sunny summer days.
- Yield: 8-10
- Prep Time: 1 hr 30 min
- Cook Time: 25 min


Ingredients
Whipped Cream
1 Cup Heavy Cream
2 Tablespoons Mascarpone
2 Tablespoons Powdered sugar, plus extra for garnish
1 Tablespoon Vanilla Bean Paste
1 Teaspoon Lemon Juice
Instructions
- Following the Caputo Puff Pastry Dough instructions, after the final fold, place the 8x16-inch sheet of puff pastry in the refrigerator for about 30 minutes.
- Remove the puff pastry and cut it down the center lengthwise. Then, cut each piece in half again from top to bottom, so you have 4 strips, each 4 inches wide. Cut each strip in half again crosswise to create 8 rectangles, each approximately 4½ x 4 inches. Trim any excess dough, then place the rectangles on two parchment-lined sheet trays. Refrigerate for 30 minutes.
- Using a paring knife, score a ½-inch border inside each rectangle. Press down in the center of each square with a fork to prevent it from puffing up while baking. Brush all the dough with egg wash and sprinkle 1 tablespoon of sugar along the borders. Chill in the refrigerator for another 10 minutes before baking.
- Preheat the oven to 400°F.
- Bake for 20–25 minutes or until golden brown. Allow it to cool completely.
- While the puff pastry cools, use a stand mixer fitted with the whisk attachment to whip together the cream, mascarpone, sugar, vanilla, and lemon juice until stiff peaks form. Transfer the whipped mixture into a piping bag without a tip. Pipe the whipped cream onto the pastry, then top with fresh berries and a dusting of powdered sugar.
- Serve, celebrate, and enjoy!