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Golden apple mascarpone puff pastry squares topped with fanned apple slices and glossy apricot glaze on a wooden board

Apple Mascarpone Puff Pastry with Cinnamon Topping

Puff pastry squares filled with sweetened mascarpone, topped with thin apple slices, and baked until golden and puffed at the edges.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French Inspired
Calories: 310
Ingredients Method Notes

Ingredients
  

Mascarpone Filling
  • 200 g Mascarpone cheese softened
  • 2 tbsp Granulated sugar
  • 1 tsp Vanilla extract
Apples and Topping
  • 2 Apples medium; thinly sliced, Honeycrisp or Granny Smith
  • 1 tbsp Lemon juice
  • 2 tbsp Brown sugar
  • 1/2 tsp Ground cinnamon
Pastry and Glaze
  • 1 Puff pastry sheet sheet, about 320 g; thawed but cold
  • 1 Egg large; beaten, for egg wash
  • 2 tbsp Apricot jam for glaze
  • Powdered sugar for dusting; optional

Method
 

Prepare the Filling and Pastry
  1. Heat the oven to 200 C / 400 F and line a baking sheet with parchment paper.
  2. In a bowl, mix mascarpone, granulated sugar, and vanilla extract until smooth.
  3. Toss the apple slices with lemon juice, brown sugar, and cinnamon until evenly coated.
  4. Unroll the puff pastry on a floured surface and cut into 6 even squares.
  5. Score a 1 cm border around each square without cutting all the way through, then prick the center a few times with a fork.
Assemble and Bake
  1. Spread a spoonful of mascarpone filling inside the border of each square.
  2. Arrange the apple slices in an overlapping layer on top of the mascarpone.
  3. Brush the pastry border with beaten egg.
  4. Bake for 20 to 22 minutes, until the pastry is puffed and deep golden brown and the apple edges have softened.
  5. Warm the apricot jam for 20 seconds and brush it over the hot pastries for shine.
  6. Let cool for 5 minutes, dust with powdered sugar if you like, and serve warm.

Notes

  • Keep puff pastry sheet cold and work fast so the butter layers don't melt before baking.
  • Score the border 1 cm in without cutting through, this is what makes the edges lift.
  • Bake until deep golden and puffed, pale pastry means it needs a few more minutes.
  • Brush glaze on while still warm for the shiniest finish.