Limoncello Ricotta Puff Pastry with Velvety Mascarpone Filling
These Limoncello Ricotta Puff Pastries with Velvety Mascarpone Filling offer the perfect balance of tangy lemon, rich mascarpone, and flaky puff pastry. The zesty limoncello adds an extra layer of sophistication, making these pastries ideal for brunch, afternoon tea, or as a sweet finale to dinner parties.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-30 minutes
- Yield: 6-8 pastries
- Category: Dessert, Pastry
- Method: Air Fryer, Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Puff pastry sheet (thawed)
Ricotta cheese
Mascarpone cheese
Limoncello
Powdered sugar
Lemon zest
Lemon juice
Vanilla extract
Pinch of salt
Egg (beaten, for egg wash)
Instructions
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Preheat Air Fryer: Set your air fryer to 375°F (190°C).
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Prepare the Filling: In a bowl, mix ricotta cheese, mascarpone cheese, limoncello, powdered sugar, lemon zest, lemon juice, vanilla extract, and a pinch of salt until smooth and creamy.
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Roll Out Puff Pastry: Roll the puff pastry on a lightly floured surface. Cut into squares or circles about 4 inches in size.
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Fill the Pastry: Add a spoonful of the lemon filling to the center of each pastry. Fold over to create a pocket and seal the edges using a fork.
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Apply Egg Wash: Brush the tops with the beaten egg.
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Air Fry: Place the filled pastries in the air fryer basket in a single layer. Air fry for 10-12 minutes until golden brown and puffed.
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Cool and Serve: Let the pastries cool slightly before serving. Optionally, dust with powdered sugar for added sweetness.
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Notes
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Berry Addition: Fresh berries like raspberries or blueberries can be added to the filling for a fruity twist.
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Herbal Notes: Add chopped fresh basil or mint for a fragrant touch.
