LEMON AND MASCARPONE PUFF PASTRY CHEESECAKE, an easy and quick dessert, cream-filled quilt, sweet idea after lunch or dinner.
A delight this lemon puff pastry cheesecake, a truly delicious mascarpone cream, a dessert to be made in a short time and can be enjoyed with real pleasure.
The recipe for the lemon and mascarpone puff pastry cheesecake is very simple, prepare the custard and combine it with the mascarpone, then fill a disk of puff pastry.
Very simple and very good, it melts in your mouth, a perfect dessert to enjoy after lunch or dinner, and if you want, you could even cook it in a pan.
Join me in the kitchen today there is the lemon and mascarpone puff pastry cheesecake!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: About 16 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 puff pastry (round or rectangular)
- 250 g mascarpone
- 1 cup milk
- 1 egg yolk
- 3 tbsp sugar
- 2 tbsp all-purpose flour
- 1 lemon zest
Preparation
Prepare the custard, place the egg yolk with the sugar in a small pot and mix with a whisk.
Heat the milk a little with the lemon zest and pour it slowly over the yolk while continuing to stir.
Add the flour little by little and stir until it thickens, it takes just a few minutes.
If you have the possibility, transfer the cream to a tall container, close it, and put it in the freezer for 10-15 minutes.
Preheat the oven to 392°F, take the puff pastry and unroll it, you can use two rolls but you should increase the amount, even double it.
Take the cream, add the mascarpone and blend with an immersion blender for one to two minutes, taste it and if you want add a little sugar, I didn’t.
Pour the cream on half of the puff pastry, cover with the other half of the puff pastry and seal the edges well with a fork.
With a knife, score the dessert by making horizontal and vertical lines, be careful not to press too hard otherwise the cream will come out.
Sprinkle with powdered sugar and bake, cook for about 20 minutes, it should turn golden.
Take it out of the oven, let it cool slightly before cutting it along the lines drawn earlier. Bon appétit
LEMON AND MASCARPONE PUFF PASTRY CHEESECAKE
Lemon and Mascarpone Puff Pastry Cheesecake, easy and quick dessert, sweet idea after lunch or dinner.
You can enrich the dessert with shredded coconut.
IDEA BY ARTE IN CUCINA
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LEMON AND MASCARPONE PUFF PASTRY CHEESECAKE
Can I make the lemon puff pastry cheesecake in advance?
Of course! It’s great even when made in advance.
How can I vary the filling?
You can use chocolate cream, Nutella, coffee cream, or orange cream.
Can I replace puff pastry with shortcrust pastry?
Certainly! It’s perfect.
