Fig and Gingered Mascarpone Napoleons


  • 1 frozen puff pastry sheet (from a 17 ¼-oz package), thawed
  • 26 firm-ripe fresh figs (1 ½ lb)
  • 1 cup mascarpone cheese (8 ½ oz)
  • 1 tablespoon finely chopped crystallized ginger, or to taste
  • 2 ½ tablespoons sugar
  • ¾ teaspoon vanilla
  • Confectioners sugar for dusting

1. Roll out pastry with a floured rolling pin on a lightly floured surface into a 15- by 12-inch rectangle (3/4 inch thick) and trim edges. Halve pastry lengthwise with a pastry wheel or large knife to form 2 (15- by 6-inch) strips. Cut each strip crosswise into 7 equal rectangles (for a total of...

View full recipe at SpringPad


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