Puff Pastry Pockets with Gingersnap Mascarpone & Marionberry Sauce

INGREDIENTS

The sauce:

1 cup

fresh or frozen marionberries, defrosted

2 tsp

honey

1/2 tsp

lemon zest

The "ravioli":

3 tbsp

mascarpone cheese, room temperature

1 tsp

honey

gingersnap cookies, crushed

1/2

sheet store-bought puff pastry, defrosted

Flour for dusting

fresh or frozen marionberries, defrosted

egg white

2 tsp

water

1 tbsp

turbinado sugar (such as "Sugar in the Raw")