Strawberry and Cream Puff Pastries

Preheat the oven to 180°C (350°F). Roll out the puff pastry if needed and cut into squares roughly 10×10 cm.

Fold each square diagonally in half to form triangles or shape them to your liking, brush the tops with an egg yolk, and make a few slits with a knife to let the steam escape.

Bake for 12–15 minutes until golden brown. Let them cool completely on a wire rack.

While the pastries are cooling, whip the cold heavy cream with the mascarpone and powdered sugar until stiff yet airy peaks form.

Slice the cooled pastries horizontally, carefully pipe or spoon in the cream, and top with fresh strawberry pieces.