Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix together the mascarpone cheese, powdered sugar, orange zest, orange juice, and vanilla extract in a mixing bowl. Stir until smooth, then chill for 30 minutes.

Roll out the puff pastry on a floured surface until thin, then cut it into 6 equal rectangles.

Score a border on each rectangle, prick the centers with a fork, and brush the edges with beaten egg.

Bake the pastries for 12–15 minutes until golden. Allow to cool on a rack.

Gently press down the centers after cooling to create wells.

Fill each pastry with the chilled orange mascarpone mixture and top with pistachios and honey. Serve immediately.

Optional: Garnish with extra pistachios and orange zest.