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Preheat oven to 200°C (400°F).
Cut pastry sheets into rectangles or squares. Place on a baking tray lined with parchment paper.
Brush lightly with milk and sprinkle vanilla sugar on top.
Bake for 15–18 minutes or until golden and puffed. Cool completely.
Make the Lemon Mascarpone Cream:
In a bowl, whip the cream until soft peaks form.
In another bowl, mix mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla until smooth.
Gently fold the whipped cream into the mascarpone mixture until combined. Chill if needed.
Assemble:
Slice puff pastry squares in half horizontally.
Pipe or spoon the lemon cream onto the bottom halves, then place the tops back on.
Garnish with berries, mint, and a dusting of powdered sugar.
Serving and Storage Tips:
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