Ingredients:

  • 1 sheet (250g) puff pastry, all-butter
  • 1 large egg
  • 1 tsp water
  • 1 tbsp coarse turbinado sugar
  • 4 oz (115g) mascarpone cheese, chilled
  • 1/4 cup (60ml) low-fat Greek yogurt
  • 2 tbsp raw honey
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest, finely microplaned
  • 1.5 cups (190g) fresh blueberries
  • 1 tsp cornstarch

Instructions:

  1. Preheat oven to 400°F (200°C). Unroll chilled puff pastry and cut into 8 equal rectangles. Score a 1/2 inch border on each.
  2. Whisk the egg and water to create an egg wash. Brush the borders of the pastry with the wash and sprinkle with turbinado sugar.
  3. Whisk the 4 oz mascarpone, 1/4 cup Greek yogurt, 2 tbsp honey, 1 tbsp lemon juice, and 1 tsp lemon zest until smooth and thickened.
  4. Dollop 1.5 tablespoons of the lemon cream into the center of each pastry. Toss blueberries with cornstarch and press into the cream.
  5. Bake. Place in the 400°F oven for 18-20 minutes until the edges are deep mahogany and the bottoms are firm.