Strawberry Mascarpone Cream Filled Puff Pastry

34 For he whom God has sent utters the words of God, for he gives the Spirit without measure.

35 The Father loves the Son and has given all things into his hand. - John 3:34-35

Frozen sheet puff pastry, thawed ( 2 sheets)

Filling:

4 oz Mascarpone, softened

4 oz Cream cheese, softened

1 T Peach Patron

1 T Vanilla

1/4 c Sugar

Mix with a fork until creamy.

 2 c fresh strawberries sliced tossed in dry 1 T strawberry jello

1 T Peach Patron 

Topping

1 c White chocolate candy wafers, cut into 1/4 inch chunks

1 c Sliced almonds

Place one layer of puff pastry in a sheet pan covered with parchment.

Cut other layer into 12 equal strips.

Fill pastry with mascarpone filling, leaving an empty 1/2 inch edge all the way around.

Then loosely lay 6 strips over filled pastry.

Next take the remaining strips and weave them.

Easiest way is to pick up the strips, one at a time, that are already on the filling.

Start under the first, then go over the next, repeat. 

Takes awhile to do but it's beautiful!!

Now fold over the edges for a finished look.

Some of the filling might escape during baking.

If it does, take a metal spatula and remove it.

Bake 375 degrees for 30 minutes and then under broiler to slightly brown.

While the pastry is still warm, sprinkle white chocolate and almonds over top.