Puff Pastry Pockets with Gingersnap Mascarpone & Marionberry Sauce
User Reviews
5
2 reviews
Excellent
Puff Pastry Pockets with Gingersnap Mascarpone & Marionberry Sauce
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These puff pastry pockets are stuffed with a zippy gingersnap mascarpone cheese and sweet marionberry sauce. Fantastic dessert option!
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Ingredients
The Sauce
- 1 cup marionberries defrosted, fresh or frozen
- 2 teaspoons honey
- ½ teaspoon lemon zest
The "Ravioli"
- 4 tablespoons mascarpone cheese room temperature
- 1 teaspoon honey
- 4 gingersnap cookies crushed
- ½ puff pastry defrosted, sheet, store-bought
- flour for dusting
- 4 marionberries defrosted, fresh or frozen
- 1 egg white
- 2 teaspoons water
- 1 tablespoon 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.
Nutrition Information
Show Details
Serving
1Puff Pastry "Ravioli"
Calories
314kcal
(16%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
15mg
(5%)
Sodium
133mg
(6%)
Potassium
113mg
(2%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
285IU
(6%)
Vitamin C
8.3mg
(9%)
Calcium
40mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1Puff Pastry "Ravioli" | |
| Calories | 314kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 15mg | 5% |
| Sodium | 133mg | 6% |
| Potassium | 113mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 40mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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