This Easy Raspberry-Mascarpone Filo Galette is a light, summery recipe that combines crispy filo pastry as a base, a creamy mascarpone filling, and juicy, fresh raspberries. With the exception of baking the rustic free-form filo shell, this is practically a no-cook recipe and it only requires layering of the filling and the raspberries!
There are three components to this easy dessert, all of which can be made ahead of time:
- The crispy, buttery filo shell: is a lighter and much easier version of the traditional galette dough that even a beginner can tackle without fear
- The mascarpone cream filling: I am swapping part of the cream cheese of a traditional cheesecake with mascarpone cheese to give the filling a richer flavor and creamier texture. A little vanilla extract and some fresh lemon zest add great flavor to the filling
- Toppings: with the previous two components ready ahead of time (even the day before), all we have to do is top the filo galettes with the jam, the mascarpone cream, and the fresh berries just before guests arrive and the dessert is ready
Ingredients for the Easy Raspberry-Mascarpone Filo Galette
- Filo Pastry: good quality filo pastry, I use Fillo Factory All-Purpose Filo
- Mascarpone cheese: at room temperature, it adds a rich flavor and creamy texture
- Cream cheese: half a brick of full-fat cream cheese, at room temperature
- Powdered sugar: (because it dissolves easily), to lightly sweeten the filling
- Vanilla extract: to add a nice flavor to the filling
- Lemon zest: to brighten and balance the flavor
- Butter: melted to brush on the filo
- Granulated sugar: optional, for sprinkling
- Raspberry jam: we only need a very thin layer of good-quality jam
- Fresh Raspberries: to top the galette, you can also use any other favorite berries you like
How to make the raspberry-mascarpone filo galette
- To form a free-form filo shell, stack 5 buttered sheets of filo and then start folding the edges of the filo inwards
2. Continue folding the edges of the filo inwards to create a loose border for the galette
3. Prick the bottom of the filo shells and bake them for 15 minutes until golden brown
4. Once the filo shells cool, top them with some raspberry jam and then Mascarpone cream
5. Arrange fresh raspberries on top, or, you can substitute any other fresh berries you like
6. Cut small wedges of the galette and serve with extra raspberries on the side
Enjoy!
Homemade raspberry jam
For this recipe I used fresh raspberries to make my own raspberry jam, which is very easy; all you need is fresh raspberries for best color, sugar, and a little lemon juice. For more specific porpotions for a small batch of delicious raspberry jam, you can follow the King Arthur recipe, linked here.
This fuss-free dessert is perfect not only for a summer brunch and also as a sweet ending to a gathering with friends. This is a simple but delicious fruit dessert that can impress your guests while it only requires minimum effort to make. I hope you get to try it some time this summer!
This recipe is a collaboration with my favorite filo brand, the Fillo Factory. You can find their filo dough, puff pastry and mini filo shells at Whole Foods and at many local grocery stores.
- ½ package all-purpose Fillo Factory Filo Pastry, defrosted in the refrigerator
- 8 oz. Mascarpone cheese, at room temperature
- ½ cup full fat cream cheese, at room temperature
- 4 TBSP. butter, melted
- 4 TBSP. powdered sugar
- 1 tsp. vanilla extract
- 2-3 tsp. lemon zest
- --granulated sugar (for sprinkling)
- ¼ cup Raspberry jam
- Bring the filo to room temperature. Remove the defrosted filo pastry from the refrigerator and allow it to sit on the counter for about an hour. Gather all ingredients (except for the raspberries), making certain that the cheeses are at room temperature as well.
- Preheat the oven to 350ºF.
- Make the Mascarpone cream. Beat the cream cheese, the powdered sugar and the vanilla extract well, until smooth. Then stir in Mascarpone and the lemon zest, making sure not to overmix. Set aside (this can be done a day in advance and then refrigerated).
- Melt the butter and allow it to cool.
- Prep the filo. Remove 5 sheets of filo from the package. Place the longest side of the stack in front of you and cut the filo sheets vertically in half. Place one stack on top of the second, so you have 10 half sheets. Wrap the remaining filo well in its original package and return to the refrigerator.
- Form the first galette shell. Place the first sheet of filo horizontally in front of you and brush it with some melted and cooled butter. Place a second sheet on top of the first vertically (at a 90º angle) and brush it with some butter as well. Place a third, a fourth, and a fifth filo sheet on a slight diagonal to the one below it to form a star shape of overlapping filo. Brush each sheet with butter as you go (you will have five sheets of filo left over for your second shell).
- Form the border of the galette. Start folding the edges the filo layers gently towards the center to create a loose border. Brush the top of the border with butter and sprinkle it with some granulated sugar. Prick the bottom of the shell well with a fork to keep it from puffing up during baking.
- Repeat with the remaining filo to form a second filo galette shell.
- Bake the filo shell for about 15 minutes, or, until golden brown. If the filo starts puffing up during baking, gently press it down again with the back of a spatula. If you have pastry weights, you can use them to keep it from puffing. Remove the shell from the oven and let it cool down (this process can be done the day before and the shells kept at room temperature.).
- Layer the filo shell. Spoon about 2 TBSP. of raspberry jam over each cooled filo shell. Then, with an offset spatula, spread about half of the Mascarpone cream filling over the jam in each galette. (Spreading some raspberry jam over the shell will help prevent the filo from getting soggy).
- Top the galette with fresh raspberries. Just before serving, you can dust each galette with some powdered sugar (optional). Cut in wedges and serve with extra raspberries on the side.
-- Depending on the size of the filo galettes you make, you might have some leftover mascarpone cream. Place it in a glass container and store it in the refrigerator!
THANK YOU FOR READING AND FOLLOWING ALONG!
Welcome to all my new subscribers
If you are not already following my blog, please subscribe to Marilena’s Kitchen to have each new post delivered right to your inbox!
Leave a Reply