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- 2 Cara Cara oranges, divided
- 1 blood orange
- 1 pink grapefruit
- 1 Meyer lemon
- ½ cup plus 2 tbsp. Hy-Vee granulated sugar
- ½ (17.3-oz.) pkg. frozen puff pastry, (1 sheet), thawed
- 1 (8-oz.) container mascarpone cheese, softened
- 1 (8-oz.) pkg. Hy-Vee cream cheese, softened
- Fresh thyme, chopped, for garnish
Preheat oven to 400°. Line a large baking sheet with parchment paper; set aside.
Zest peel from 1 Cara Cara orange, blood orange, grapefruit, and lemon; set each separately aside. Cut to remove remaining peel and pith from each citrus. Thinly slice the fruit; remove seeds and set fruit aside.
For syrup, juice remaining Cara Cara orange. Combine juice and ½ cup sugar in small saucepan. Cook over medium heat for 11 to 15 minutes or until reduced by half. Remove from heat and stir in 1 teaspoon each reserved Cara Cara orange, blood orange, grapefruit, and lemon zests.
Roll out puff pastry on a lightly floured surface to a 13×9-inch rectangle. Transfer to prepared baking sheet. Lightly brush top of puff pastry with ⅓ of Cara Cara syrup.
Bake puff pastry for 12 to 15 minutes or until the edges are golden brown. Remove from oven and lightly brush with ⅓ Cara Cara syrup. Cool on baking sheet for 10 minutes. transfer pastry to serving tray.
Stir together mascarpone and cream cheese, remaining 2 tablespoons sugar, and 1 teaspoon each reserved Cara Cara orange, blood orange, grapefruit, and lemon.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 16g||21%|
|Saturated Fat: 9g|
|Trans Fat: 0g|
|Total Carbohydrate: 28g||10%|
|Dietary Fiber: 2g||7%|