Mascarpone With Cookie Dippers

This recipe is from my favourite Food Network Canada chef, Anna Olson. She says that the elderflower cordial can be found in the water section of the grocery store. If it is unavailable, subsitute with blackcurrant cordial or fresh raspberry sauce (or just increase the lemon juice) I have not tried this recipe, but I do hope you enjoy! Please note that the cook time and size of the puff pastry package are guestimates!

• Ready In: 28 mins
• Serves: 6

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

Directions

1. For the pastry dippers, preheat oven to 375.
2. On a lightly floured surface, roll out pastry to 1/4 inch thick.
3. Brush liberally with egg wash and sprinkle with sugar (don't be skimpy!).
4. Cut pastry into strips and twist tightly.
5. Place on parchment lined baking sheet (can weigh ends down with pie weights or dried beans if you wish).
6. Bake for 18-20 minutes or until golden brown.
7. For the mascarpone cream, whip cream (whipping) to soft peaks.
8. Add mascarpone and remaining ingredients and whip until it holds it shape when whisk is lifted.
9. 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!
10. Enjoy!