- Thawed puff pastry
- Mascarpone
- Powdered sugar
- Almond flour
- Vanilla
- Almond extract
- Pinch of salt
- Beaten egg
- Sliced almonds
- Parchment paper
- Preheatovento 400°F (200°C). Line abaking sheetwithparchment paper.
- Gently roll out the thawed puff pastry on a lightly floured surface. Cut into 4×4-inch squares (you should get about 6).
- In a bowl, mix mascarpone, powdered sugar, almond flour, vanilla,almond extract, and a pinch of salt. Stir until smooth and creamy.
- Place a spoonful of filling in the center of each pastry square. Fold corners towards the middle and pinch lightly to seal.
- Brush the tops with beaten egg. Sprinkle with sliced almonds for that perfect crunch.
- Bake for 15–20 minutes, until puffed and golden brown.
- Let them cool slightly and enjoy with coffee, tea, or a drizzle ofhoney.
