Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Keep the puff pastry cold until you’re ready to shape it.

Roll and cut: Lightly flour your surface. Unfold the puff pastry and roll it into a rectangle about 10x12 inches. Cut into 6 even rectangles or 8 smaller ones for minis.

Dock and frame: Score a 1/2-inch border around each rectangle with a knife, being careful not to cut through. Prick the center with a fork. This helps the edges puff and the center stay flat.

Egg wash and sugar: Brush the borders with egg wash. Sprinkle a little granulated sugar over the pastry for a crisp, glossy finish.

Bake: Bake for 14–18 minutes, until puffed and deep golden brown. If the centers rise, gently press them down with the back of a spoon after baking. Cool completely on a rack.

Make the cream: In a bowl, beat the mascarpone with powdered sugar and vanilla until smooth. Slowly whip in the cold heavy cream until it holds soft peaks. Do not overmix.

Prep the berries: Slice strawberries if using. Pat all berries dry with a paper towel so they don’t water down the cream.

Glaze: Warm apricot jam with lemon juice in the microwave for 10–15 seconds. Stir until smooth. This adds shine to the berries and a pro look.

Assemble: Spoon or pipe the cream onto the cooled pastry centers. Arrange berries on top. Brush lightly with the warm jam to glaze.

Finish: Dust with powdered sugar if you like. Serve immediately for the crispiest texture.