Currant Mascarpone Kitchen

Name: Currant Mascarpone Kitchen
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 discs deep-frozen puff pastry (12 x 12 cm); 1 egg (size M); 200 g low-fat mascarpone; 6 Tl Honey; 1 Vanilla pod; 250 g Low-fat curd; 150 g red currants; 3 TSP Lemon juice; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 discs deep-frozen puff pastry (12 x 12 cm)
1 egg (size M)
200 g low-fat mascarpone
6 Tl Honey
1 Vanilla pod
250 g Low-fat curd
150 g red currants
3 TSP Lemon juice
baking paper

Directions

1
Place the puff pastry slices next to each other and allow to thaw. Separate the egg. Cut 1 square (9 x 9 cm) out of 4 slices from the middle. Use squares for other purposes. Spread the other 4 slices thinly with egg white. Put the cut out edges of the dough on the coated dough sheets and press them lightly.
2
Prick the base several times with a fork. Spread the edges of the dough with egg yolk. Place the prepared puff pastry on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes until golden brown. In the meantime, put 75 g mascarpone and 3 teaspoons of honey in a pot. Cut open the vanilla pod and scrape out the pulp. Add the pod and pulp to the pot and heat while stirring. Remove the pot from the stove and remove the vanilla pod. Stir the mascarpone and honey mixture into the remaining mascarpone and quark. Remove the puff pastry from the oven and let it cool down. Wash the currants, dab dry and sort out. Put 4 nice panicles aside for decorating.
3
Add the pod and pulp to the pot and heat while stirring. Remove the pot from the stove and remove the vanilla pod. Stir the mascarpone and honey mixture into the remaining mascarpone and quark. Remove the puff pastry from the oven and let it cool down. Wash the currants, dab dry and sort out. Put 4 nice panicles aside for decorating. Pluck the remaining currants from the panicles. Mix the currants, 3 teaspoons of honey and 1 teaspoon of lemon juice and leave to marinate briefly. Season mascarpone with 2 teaspoons of lemon juice. Pour into the puff pastry pieces. Spread marinated berries on top and decorate with currant panicles
4
Pluck the remaining currants from the panicles. Mix the currants, 3 teaspoons of honey and 1 teaspoon of lemon juice and leave to marinate briefly. Season mascarpone with 2 teaspoons of lemon juice. Pour into the puff pastry pieces. Spread marinated berries on top and decorate with currant panicles