Strawberry Mascarpone Strudels
Makes 10
  • Fast Puff Pastry Dough (recipe follows)
  • 1 (8-ounce) container (227 grams) mascarpone cheese, softened
  • Strawberry Preserves (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  • Mascarpone Glaze (recipe follows)
  • Garnish: crushed freeze-dried strawberries
  1. Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper.
  2. On a lightly floured surface, roll half of Fast Puff Pastry Dough into a 26x7-inch rectangle. Using a ruler and a sharp knife, cut dough into 10 (5x3-inch) rectangles, trimming dough as needed. Repeat with remaining dough. Place half of rectangles on prepared pans.
  3. Place mascarpone cheese in a pastry bag, and fill half of each rectangle with about 2 teaspoons mascarpone to make an ⅛-inch layer, leaving a ¼-inch border on all sides. Top with 2 heaping teaspoons Strawberry Preserves. Brush egg wash around outside edges. Top with remaining rectangles, and crimp with a floured fork to seal.
  4. Bake for 15 minutes. Let cool completely. Spread 1½ tablespoons Mascarpone Glaze onto each tart. Garnish with freeze-dried strawberries, if desired. Store in an airtight container at room temperature for up to 2 days.
Recipe by Bake from Scratch at