Cut puff pastry into rectangles (to the serving size you prefer) and bake in an oven at 180°C for 12 minutes or until puffed and golden. Set aside to cool, then cut in half to open up. In a bowl mix 1 tablespoon of Marokopa Summer honey, the mascarpone and baileys until smooth. Spoon the mascarpone on the base of the puff pastry and top with whipped cream then the blueberries. Cover with the other half of the puff pastry, drizzle the Marokopa Summer honey over the top and sprinkle with icing sugar.
This recipe was created for Sweetree Honey by Matt Macaskill, Head Chef of Good Neighbour Brew Bar, Rototuna, Hamilton
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