Mascarpone and Blueberry Pastries

Method

1. 1
   Preheat your oven to 220°C. Roll out your pastry and sprinkle with 1 tbsp of granulated sugar and cut into 6 individual squares
2. 2
   Fold each square into a triangle, pinching the corner closed
3. 3
   Beat the egg and milk together and brush each pastry triangle with the egg mixture. Dust with granulated sugar and bake for 20-22 minutes or until the pastry is golden. Once the pastry is cooked allow to cool fully before assembly.
4. 4
   Meanwhile, mix the blueberries with the 2 tbsp of sugar and lemon juice.
5. 5
   Place in a saucepan and gently simmer for 15 minutes until jammy (on a medium low heat). Set aside and allow to cool
6. 6
   Combine the marscapone, powdered sugar, vanilla extract.
7. 7
   Whip the heavy cream until peaks are formed. Gently fold into the marscapone mixture.
8. 8
   Once the pastry is cooled, gentle open the pastry and pipe in your marscapone mixture. Spoon the berry compote onto the cream and gently press closed. Dust with powdered sugar and serve.