Macerated cherries and strawberries top a crispy puff pastry cup filled with sweet mascarpone cheese in this super easy puff pastry dessert. This simple but beautiful dish is sure to impress your friends and family at your next get together, barbecue, or summer party.
What do You do When You Have too Many Strawberries?
My husband and I just bought a new house, and it came with a huge strawberry patch.
I was delighted when I got to taste the first two strawberries of the season, but two strawberries quickly turned into 10 and then into 200.
I hate wasting food, so I’ve been making strawberry everything and, honestly, giving some away to friends. The ones that I couldn’t get through and weren’t so pretty anymore went into this yummy puff pastry dessert. I find that macerating fruit makes not-so-fresh berries look and taste great.
What Does Macerating Mean?
Macerating is a fancy term for soaking fruit in a liquid, usually citrus juice and/or booze. Sugar is added to help the fruit break down faster and release all of its juices.
I don’t like super sweet desserts, so I decided to use maple syrup instead of granulated sugar. You are welcome to use your sweetener of choice.
What is Mascarpone Cheese and How do You Use it in Desserts?
Mascarpone cheese is a slightly sweet, thick, and creamy cheese that originated in Northern Italy.
It’s one of the main ingredients in tiramisu, but you can use it in both sweet and savory dishes.
When I use it in desserts, I like to make it a bit more sweet by adding sugar or maple syrup. Since it’s so thick and creamy, I also like to add some lemon zest to cut through all the fat.
I purposefully left it pretty thick for this puff pastry dessert, but if you would like it to be looser, you can always add a bit of milk or buttermilk when you are whisking it.
Cherry-Strawberry Puff Pastry Dessert
For the mascarpone filling
- zest from half a lemon
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 tbsp maple syrup
For the puff pastry dessert
- 1/2 cup fresh strawberries hulled and cut into quarters
- 1/2 cup fresh cherries pitted and cut into quarters
- 1 tbsp maple syrup (or to taste)
- 1 tbsp orange juice freshly squeezed
- 4 puff pastry cups store bought
To make the macerated fruit
- Put the cherries and strawberries in a small bowl and add the maple syrup and orange juice. Mix well to combine.
- Let the mixture sit at room tempearute for 30 min.
To make the puff pastry dessert
- While the fruit is macerating, make the mascarpone filling. Put all of the ingredients for the filling in the bowl of a stand up mixer fitted with the whisk attachment. Whisk on medium speed until all the ingredients are well incorporated. The mixture will be rather thick. You could also whisk the filling by hand.
- Bake the puff pastry cups according to the manufacturer's instructions. Mine took 20 minutes to bake.
- Remove the cups from the oven and transfer them to a cooling rack. Let them cool for at least 10 minutes and remove the tops with a sharp knife if necessary.
- Once cooled, fill the cups with the mascarpone cream and top with a generous tablespoon or two of the macerated fruit.
- Serve immediately.
- If the mascarpone filling is too thick for your taste, try adding a tablespoon of milk at a time when you are whisking it to loosen it up.
- You can make the macerated fruit and the mascarpone filling the night before you intend to serve this dessert.
- You will have fruit left over after making this dessert. It is great served over pancakes, ice cream, or pound cake.
Here are other strawberry recipes you might enjoy:
- Boozy Strawberry Rhubarb Granita
- Strawberry Aperol Gin Fizz
- Strawberry Rosé Popsicles
- Easy Rhubarb and Berry Crumbles
If you like this recipe, please make sure to pin it, share it on social media, or email it to your friends. Don’t be shy! People are always grateful for some cooking inspiration
Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!