1tablespoonbalsamic vinegarplus more for drizzling
¼cup(56g)mascarpone cheeseroom temperature
Instructions
Preheat oven to 400 °F (204 °C). Line baking sheets with silicone baking mats. Set side.
In a medium bowl, toss strawberries, sugar, and balsamic vinegar together and set aside.
Roll out the puff pastry on a flat surface and using a 2.5 inch round biscuit cutter, cut the puff pastry into circles and place them on the lined baking sheets. Using a pastry brush, brush beaten egg on the rounds.
Bake for 25 minutes, rotating the pans halfway through and switching the baking sheet on the top rack to the bottom and the bottom to the top, until the pastry is golden brown and crisp. Let puff pastries cool 10 minutes before filling them.
When ready to fill the puff pastries, gently poke a hole in the middle of the puff pastry and using a tsp. measure, put a dollop of mascarpone cheese in the center then add the balsamic strawberries on top. Drizzle additional balsamic vinegar, if desired. Repeat until all puff pastries have been filled.
You can refrigerate this for a few hours prior to serving or you can serve them warm so the mascarpone is slightly melted.