Fig and Vanilla Mascarpone Puff Pastries

Flaky, golden puff pastry meets sweet fig jam and silky vanilla mascarpone cream in these elegant Fig & Vanilla Mascarpone Puff Pastries. Nielsen-Massey Vanilla Bean Paste enhances the creamy filling while figs, pistachios, a drizzle of honey, and flaky sea salt bring everything together. Beautiful enough for a special occasion yet simple to assemble, these pastries make a delicious addition to brunch, dessert, or your next gathering.

Ingredients

For the Puff Pastry

    • 1 sheet frozen puff pastry, thawed but still cold
    • 1 large egg

For the Vanilla Fig Filling:

For the Vanilla Mascarpone Cream:

For Finishing:

  • 4–6 fresh figs, quartered
  • 2 tablespoons pistachios, roughly chopped
  • Honey, for drizzling
  • Flaky sea salt, for finishing

Directions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Unfold the chilled puff pastry on a lightly floured surface and gently roll out to 1⁄4 of an inch. Using a round cutter that is 3-4 inches in diameter, cut 12 circles from the pastry. Set 6 circles aside for the bases.
  • Using a slightly smaller round cutter, cut the centers from the remaining 6 circles to create rings and layer the rings on top of the round bases. Transfer them to the prepared baking sheet and chill for 10–15 minutes if the pastry has softened while working.
  • Whisk the egg with a fork and lightly brush the tops of the pastry rings with the egg wash, taking care not to let it drip down the cut edges, which can inhibit the pastry from rising.
  • Bake for about 12 minutes, or until the pastry is puffed and deeply golden brown. While still warm, gently press down the center of each pastry to create a well for the filling. Transfer to a wire rack and cool completely.
  • For the fig filling, stir together the fig jam and Vanilla Bean Paste until evenly combined. Divide the vanilla fig jam among the cooled pastry shells, spreading it into the center of each.
  • To make the mascarpone cream, whip the cold heavy cream and powdered sugar until soft peaks form. In a separate bowl, gently stir the mascarpone and Vanilla Bean Paste together until smooth.
  • Add the mascarpone mixture to the softly whipped cream and continue whipping just until the mixture thickens and holds firm peaks. Take care not to overwhip, as mascarpone cream can quickly become grainy or split. Add a few more tablespoons of heavy cream if you want more of a creamy consistency to your cream.
  • Transfer the mascarpone cream to a piping bag fitted with a St. Honoré tip. Pipe the cream generously over the fig jam.
  • Arrange fresh fig quarters over the mascarpone cream. Finish with chopped pistachios, a drizzle of honey, and a small pinch of flaky sea salt. Serve shortly after assembling for the crispest puff pastry.

Notes

Recipe by @emilylaurae

For the Puff Pastry

    • 1 sheet frozen puff pastry, thawed but still cold
    • 1 large egg

For the Vanilla Fig Filling:

For the Vanilla Mascarpone Cream:

For Finishing:

  • 4–6 fresh figs, quartered
  • 2 tablespoons pistachios, roughly chopped
  • Honey, for drizzling
  • Flaky sea salt, for finishing

Directions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Unfold the chilled puff pastry on a lightly floured surface and gently roll out to 1⁄4 of an inch. Using a round cutter that is 3-4 inches in diameter, cut 12 circles from the pastry. Set 6 circles aside for the bases.
  • Using a slightly smaller round cutter, cut the centers from the remaining 6 circles to create rings and layer the rings on top of the round bases. Transfer them to the prepared baking sheet and chill for 10–15 minutes if the pastry has softened while working.
  • Whisk the egg with a fork and lightly brush the tops of the pastry rings with the egg wash, taking care not to let it drip down the cut edges, which can inhibit the pastry from rising.
  • Bake for about 12 minutes, or until the pastry is puffed and deeply golden brown. While still warm, gently press down the center of each pastry to create a well for the filling. Transfer to a wire rack and cool completely.
  • For the fig filling, stir together the fig jam and Vanilla Bean Paste until evenly combined. Divide the vanilla fig jam among the cooled pastry shells, spreading it into the center of each.
  • To make the mascarpone cream, whip the cold heavy cream and powdered sugar until soft peaks form. In a separate bowl, gently stir the mascarpone and Vanilla Bean Paste together until smooth.
  • Add the mascarpone mixture to the softly whipped cream and continue whipping just until the mixture thickens and holds firm peaks. Take care not to overwhip, as mascarpone cream can quickly become grainy or split. Add a few more tablespoons of heavy cream if you want more of a creamy consistency to your cream.
  • Transfer the mascarpone cream to a piping bag fitted with a St. Honoré tip. Pipe the cream generously over the fig jam.
  • Arrange fresh fig quarters over the mascarpone cream. Finish with chopped pistachios, a drizzle of honey, and a small pinch of flaky sea salt. Serve shortly after assembling for the crispest puff pastry.

Notes

Recipe by @emilylaurae

  • Nielsen-Massey yield icon

    Yield: 6 pastries

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Bean Paste

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