- 1 teaspoon lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
- 8 ounces marzipan (almond paste), broken into 1/2-in. pieces
- 4 ounces mascarpone cheese, slightly softened
- 1 teaspoon vanilla extract
- 1 tablespoon chopped fresh mint leaves
- 2 tablespoons honey
How to Make It
Step 1
Preheat oven to 400°F. Lightly spray a jelly roll pan with cooking spray. Place thawed sheets of puff pastry on a lightly floured surface side by side, allowing short sides to overlap just a bit, and press overlap with fingertips to adhere them. Using a rolling pin, roll combined sheets to a 18- x 13-inch rectangle. Carefully transfer dough to prepared jelly roll pan, and fit into pan, lightly pressing dough up sides of pan. Use a fork to prick holes in dough all over bottom of pan, but not on sides.
Step 2
Whisk together egg and 1 tablespoon of the heavy cream in a small bowl. Lightly brush egg mixture over dough, and sprinkle evenly with 1 tablespoon of the granulated sugar. Bake in preheated oven until lightly golden brown, 10 to 12 minutes. Remove from oven, and allow to cool slightly.
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