Mascarpone With Cookie Dippers - cooking recipe

Ingredients

puff pastry dippers
1 (8 ounce) package puff pastry
1 large egg (for egg wash)
2 tablespoons water (for egg wash)
1/2 cup sugar
mascarpone cream dip
1/2 cup whipping cream
1/2 cup mascarpone cheese
5 tablespoons sugar
1 lemon, juice and zest of
3 tablespoons elderflower cordial

Preparation

For the pastry dippers, preheat oven to 375.
On a lightly floured surface, roll out pastry to 1/4 inch thick.
Brush liberally with egg wash and sprinkle with sugar (don't be skimpy!).
Cut pastry into strips and twist tightly.
Place on parchment lined baking sheet (can weigh ends down with pie weights or dried beans if you wish).
Bake for 18-20 minutes or until golden brown.
For the mascarpone cream, whip cream (whipping) to soft peaks.
Add mascarpone and remaining ingredients and whip until it holds it shape when whisk is lifted.
Be careful not to overbeat! Due to the fat content in both the whipping cream and mascarpone, if you overbeat you will end up with sweet butter!
Enjoy!