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Puff Pastry Pockets with Gingersnap Mascarpone & Marionberry Sauce


Puff Pastry Pockets with Gingersnap Mascarpone & Marionberry Sauce Recipe

Ingredients:
  • The sauce:
  • 1 cup fresh or frozen marionberries, defrosted
  • 2 tsp honey
  • 1/2 tsp lemon zest
  • The "ravioli":
  • 3 tbsp mascarpone cheese, room temperature
  • 1 tsp honey
  • 4 gingersnap cookies, crushed
  • 1/2 sheet store-bought puff pastry, defrosted
  • Flour for dusting
  • 4 fresh or frozen marionberries, defrosted
  • 1 egg white
  • 2 tsp water
  • 1 tbsp turbinado sugar (such as "Sugar in the Raw")
Directions:
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