September 4, 2013


250 g puff pastrymascarpone

250 g mascarpone

300 g halved strawberries
300 g raspberries
300 g blueberries

75 g icing sugar

fresh peppermint leaves

1. Preheat the oven to 200 degrees C.
2. Dust the surface with the icing sugar and roll the pastry in a shape you like.
3. Place the pastry in a baking tray and prick it with a fork.
4. Bake for 15 min till puffed a bit and golden. Turn around with spatula and even it out. Bake another 5 min till crunchy.
5. Leave on a wire rack for an hour.
6. Whip the mascarpone with 1 table spoon of icing sugar.
7. Ice the pastry with the cream, decorate with the berries and peppermint. 


P. S. Quick and fool proof.. Good luck!!!

Enjoy, k.

recipe from “Kūkas” by M. Neri


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