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
• 4 gingersnap cookies, crushed
• 1/2 sheet store-bought puff pastry, defrosted
• Flour for dusting
• 4 fresh or frozen marionberries, defrosted
• 1 egg white
• 2 tsp water
• 1 tbsp turbinado sugar (such as "Sugar in the Raw")