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Cherry & mascarpone Danish
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By Chetna Makan
320g pack ready rolled puff pastry
40g icing sugar
½ unwaxed lemon, zest
200g cherries, stoned and halved
1 egg, beaten
1. Preheat the oven to 200ºC, gas mark 6. Line 2 baking trays with parchment. Unroll the pastry onto the work surface and use a sharp knife to cut it into 6 equal pieces. Score a border about 1cm in from the edges of each, then arrange on the baking trays. In a bowl, mix together the mascarpone, icing sugar and lemon zest. Spread this mixture in the middle of the pastry pieces. Arrange the halved cherries on top.
2. Brush the pastry border with the beaten egg, then bake for 25-30 minutes, until crisp and golden. Leave to cool on the baking trays for 5 minutes, then enjoy while still warm or transfer to a cooling rack to cool completely.
Typical values per serving:
This recipe was first published in July 2021.