1 package frozen puff pastry sheets
1 container (8 oz.) mascarpone
3/4 cup confectioners? sugar
1/2 tsp vanilla
1 vanilla bean
1/2 cup turbinado sugar
Red currants, for garnish

Defrost pastry as per package instructions. Heat oven to 425. Unfold pastry on lightly floured surface. With a 2-1/2 inch round cutter, cut 24 rounds; with a 3/4 inch cutter, cut centers in the rounds, but do not remove. Place on baking sheet and place in freezer for 10 minutes. In medium bowl, beat together mascarpone, confectioners? sugar, vanilla and seeds scraped from vanilla bean. Remove pastry from freezer and sprinkle with turbinado sugar. Bake 9-10 minutes or until tops are caramelized and golden brown. Cool on wire rack. Gently remove top (but not bottom) layer of center pastry. With small spoon, fill pastry with cream. Garnish with currants.