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This recipe was born from of a could-not-be-ignored chocolate craving one evening (my husband’s, not mine!). As I was digging through our fridge and pantry trying to find something interesting to make, the ingredients for this dish just popped out at me. Few things are better than nutella mixed with mascarpone – I’ve been known to make a double (triple) batch and keep it for dipping pretzels, fruit, spoons, etc. The puff pastry shells from Pepperidge Farm are great – you don’t have to commit to making the entire sheet, and you can just use however many you need and store the rest in the freezer. This dish is also delicious with fresh, quartered strawberries if you don’t have the time or patience to make the strawberry reduction.

Strawberry & Nutella Pastry

Serves 2

1 pint strawberries (you could also use 16 oz frozen strawberries, thawed)

1 Tbsp. Sugar

2 puff pastry shells (or ½ sheet of puff pastry dough – both available from Pepperidge Farm)

4 oz Mascarpone Cheese

4 Tbsp. Nutella

IMG_13271. Halve the strawberries and add to a small saucepan with the sugar; cook over medium heat for 8-10 minutes, or until the berries start to break down and a nice syrup forms (you do not need to add any water).

IMG_13312. Reserve two whole strawberries for garnish.

3. Cook the pastry shells according to the package instructions; I baked mine at 400 degrees instead of 450 and they turned out great.

4. In a small bowl, use a mixer to whip the mascarpone and nutella until smooth and combined.

IMG_13325. To assemble: spoon some of the strawberry reduction onto a plate and add the pastry shell on top.

6. Add 2-3 Tbsp. of the mascarpone and nutella mixture into the pastry cavity and top with more strawberry reduction, if desired.

7. Garnish with a whole strawberry.

IMG_1335Enjoy!

Strawberry & Nutella Pastry
 
Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • 1 pint strawberries (you could also use 16 oz frozen strawberries, thawed)
  • 1 Tbsp. Sugar
  • 2 puff pastry shells (or ½ sheet of puff pastry dough – both available from Pepperidge Farm)
  • 4 oz Mascarpone Cheese
  • 4 Tbsp. Nutella
Instructions
  1. Halve the strawberries and add to a small saucepan with the sugar; cook over medium heat for 8-10 minutes, or until the berries start to break down and a nice syrup forms (you do not need to add any water).
  2. Reserve two whole strawberries for garnish.
  3. Cook the pastry shells according to the package instructions; I baked mine at 400 degrees instead of 450 and they turned out great.
  4. In a small bowl, use a mixer to whip the mascarpone and nutella until smooth and combined.
  5. To assemble: spoon some of the strawberry reduction onto a plate and add the pastry shell on top.
  6. Add 2-3 Tbsp. of the mascarpone and nutella mixture into the pastry cavity and top with more strawberry reduction, if desired.
  7. Garnish with a whole strawberry.
  8. Enjoy!

 

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