- all-purpose flour for dusting
- 2 sheets puff pastry
- 24 ounces mascarpone cheese, at room temperature
- 3 large grapefruit, segmented and juice reserved
- 5 oranges, segmented and juice reserved
- 1 vanilla bean
- 4 teaspoons sugar plus
- 1 1/4 cups sugar for syrup
- Preheat oven to 190 degrees C/ 375 degrees F.
- Lightly dust a work surface with flour.
- Cut 8 disks of puff pastry approximately 8cm/4 inches in diameter.
- Place the pastry discs on a silicone mat or parchment paper lined baking sheet. Grease the bottom of a second smaller baking sheet. Place the smaller baking sheet on top of the first weighing down the pastry discs.
- Bake in the oven for 15-20 minutes or until the pastry is golden.
- Remove the top baking sheet and sprinkle each pastry disc with 1/2 teaspoon of sugar.
- Place under the broiler and dissolve sugar, taking care not to burn pastry. Allow pastry discs to cool.
- Place the mascarpone in a mixing bowl. Add 2 tablespoons of reserved citrus juice and whisk until smooth. Refrigerate until ready to use.
- Split the vanilla bean lengthways and remove seeds. Reserve empty pods.
- Place vanilla seeds, reserved vanilla pods, remaining citrus juice and sugar in a saucepan. Bring mixture to a boil over medium heat.
- Reduce heat to a simmer and cook until liquid is reduced and thick, about 10 minutes. Allow mixture to cool.
- Remove vanilla pods.
- Place 4 pastry discs on 4 dessert plates.
- Spoon 1/4 of the mascarpone mixture onto each disc.
- Place remaining pastry discs on top of the mascarpone to form 4 sandwiches.
- Spoon the segments of fruit on top of sandwiches and drizzle with syrup.