Puff pastry and mascarpone sandwich with citrus fruit

Ingredients:
All purpose flour for dusting
2 sheets of puff pastry, about 1 pound
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 ¼ cups for syrup

Method:

Preheat oven to 375 degrees.  Lightly dust a work surface with flour.  Cut 8 disks of puff pastry approximately 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 ½ 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 ¼ 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.