How to make
In a bowl, beat the mascarpone with the powdered sugar with a mixer.
Flavor with the grated peel and juice of a small lemon.
Roll out the sheet of puff pastry. Pierce it with a fork.
Spread a thin layer of mascarpone cream on it.
Roll up the short side of the rectangle to the middle first, then the other.
Do not roll it up too tightly! The puff pastry should have room to puff up.
Cut it into small puff pastry rolls.
Arrange the teardrop cookies on a baking tray lined with baking paper.
Bake the cookies at 340°F (170°C) in a preheated oven, until they aquire a golden brown color.
While they're still warm, sprinkle the mascarpone cream and lemon flavor teardrop cookies with powdered sugar.
Enjoy!
