Balsamic Macerated Strawberries in Puff Pastry with a Sweet Mascarpone Cream

Balsamic vinegar and strawberries is a perfect match, but pair it with Spicewood Food Company Strawberry Infused Balsamic Vinegar and it is a match made in heaven! Makes 6 cups as shown. Because the cups are big 1 is generally enough per person.


1 lb. container of fresh strawberries, preferably organic, washed, hulled and diced
2 tablespoons of Spicewood Food Company Strawberry Infused Balsamic Vinegar
Half of a 1 – 8 oz. container of mascarpone cheese
3 teaspoons of honey
1 package of Pepperidge Farm brand Puff Pastry Shells baked and cooled


Clean berries, hull and dice and place in a medium bowl. Add infused balsamic vinegar and set aside at room temperature to macerate for about an hour or longer. Stir occasionally. Macerate simply means infusing the berries with the flavor and allowing them to release their juices. While berries are macerating bake puff pastry according to package directions. In a small bowl mix mascarpone cheese and honey and refrigerate until ready to use. Once shells have cooled gently remove lid and soft pastry underneath. Fill each shell with about 1 1/2 tablespoons of cheese mixture and about 3 tablespoons of the strawberries with the juices (some strawberries and juice will spill over and that is fine) and place top on at an angle and continue with the remaining cups. Serve immediately.

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