1 sheet frozen puff pastry dough, thawed
1 egg yolk
¼ cup cream
8 ounces mascarpone cheese, room temperature
1/3 cup sifted powdered sugar
1 teaspoon vanilla
Blackberries (optional, for garnish)
1 cup whipped cream (optional, for topping)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. On a floured board, roll puff pastry out. Using a butterfly cookie cutter or cutter of your choice, cut into 10 to 12 butterflies and place each on baking sheet. In a small bowl, whisk egg yolk and cream together. Using a pastry brush, brush each piece with egg wash mixture and sprinkle each piece with sparkling sugar. Place pan in hot oven and bake for 12 to 15 minutes or until golden brown. Remove from oven, and set aside. In a small bowl, whisk mascarpone cheese, sifted powdered sugar, and vanilla together until very smooth. Remove several tablespoons of sweetened mascarpone cheese to a separate bowl and add more powdered sugar to mixture to stiffen. Color with purple food coloring and place in a piping bag fitted with a small plain tip. Cut pastries in half and decorate top half with purple mixture. Divide sweetened cheese between bottom halves of pastry. Replace tops and set aside.
Blackberry sauce:
2 pints fresh blackberries
½ cup water
½ cup sugar
1 teaspoon vanilla
1 to 2 teaspoons Grand Marnier
In a medium-size saucepan over medium heat, add blackberries, water, and sugar. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally and breaking down berries. Remove from heat and pour through a sieve over a bowl. Using a wooden spoon or spatula, press berries and juice through the sieve, extracting as much liquid as possible. Remove sieve and seeds and discard. Whisk vanilla and liquor into sauce. When ready to serve, divide sauce between 10 dessert plates then top with a butterfly pastry. Top with extra blackberries and whipped cream if desired.
Yield: 10 servings
