First, preheat the oven to 180 °C top/bottom heat. Mix the mascarpone, lemon, powdered sugar, egg and mint together well.
Spread the puff pastry on baking paper, spread the mascarpone mixture evenly over it, leaving about 3 cm free at the top edge.
Roll up from the bottom edge of the dough to the top.
Then cut every 2 cm with a knife and fold into a round wreath. Press the ends together a little.
Bake the wreath in the oven for about 20 – 25 minutes on the lowest rack until golden brown.
Make a sugar glaze with 1 tablespoon of powdered sugar and 1 teaspoon of water and brush or decorate the wreath with it.
Chop the mint and sprinkle it on the wreath.
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