Puff Pastry Pockets With Gingersnap Mascarpone & Marionberry Sauce
Escape into a world of sweet and tangy flavors with these delightful marionberry mascarpone ravioli drizzled with a luscious berry sauce. The creamy mascarpone filling nestled between layers of puff pastry, enhanced with the subtle crunch of gingersnap cookies, creates a harmonious blend of textures. Paired with a homemade marionberry sauce, this dessert is a perfect balance of fruity sweetness and indulgent creaminess. Each bite will transport you to a realm of deliciousness that you won't want to leave.
— Constant Cookbook
Ingredients
- The sauce:
- 1 cup fresh or frozen marionberries, defrosted
- 2 tsp honey
- 1/2 tsp lemon zest
- The "ravioli":
- 3 tbsp mascarpone cheese, room temperature
- 1 tsp honey
- 4 gingersnap cookies, crushed
- 1/2 sheet store-bought puff pastry, defrosted
- Flour for dusting
- 4 fresh or frozen marionberries, defrosted
- 1 egg white
- 2 tsp water
- 1 tbsp turbinado sugar (such as "Sugar in the Raw")
Instructions
- The Sauce:
- In a medium bowl, stir together marionberries, honey and lemon zest. Let sit for 20 minutes to allow juices to be released. Crush the berries with the back of a fork.
- The "Ravioli":
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a small bowl, stir together mascarpone cheese, crushed gingersnap cookies and honey.
- On a surface lightly dusted with flour, roll the one half sheet of store-bought puff pastry into a rectangle that's about ¼-inch thick. Cut the sheet in half to form two squares.
- Using a level 1 tablespoon measuring spoon, lay the mascarpone mixture at even intervals on one square of puff pastry.
- Lay one defrosted marionberry on the top of each mound of mascarpone.
- Cover with the other puff pastry rectangle and, using your hands, gently press the top puff pastry sheet to form loosely around each mascarpone/marionberry mound.
- Using a handheld circle ravioli cutter or a small, sharp knife, cut around each mound to form four “ravioli”.
- Using a small metal spatula, lift the ravioli onto the prepared baking sheet, spacing them evenly. With a small sharp knife, cut two small slits in the ravioli to release steam while cooking.
- In a small bowl, whisk together one egg white and 2 teaspoons water, and brush the surface of the ravioli with the mixture.
- Sprinkle turbinado sugar evenly over the ravioli. Bake until the ravioli are golden brown, turning the baking sheet halfway through cooking, about 10 minutes. Place on a cooling rack for 5 to 10 minutes.
- Place 2 ravioli on each plate and drizzle with the chocolate sauce. Serve immediately.
Yield
Serves 2
Nutrition
- Serving Size: 1 Puff Pastry "Ravioli"
- Calories: 314 kcal
- Carbohydrate Content: 31 g
- Protein Content: 5 g
- Fat Content: 19 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 15 mg
- Sodium Content: 133 mg
- Fiber Content: 3 g
- Sugar Content: 11 g
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