Berry Napoleon
Berry Napoleon. This dessert is so easy to make. I should also add that is it also quite delicious. The bright colored berries are so pretty, that they make a lovely presentation. It really is a light dessert and so summery. You can make the puff pastry in advance and then assemble the napoleon right before serving. All you have to do is whip some heavy cream and the dessert comes together in no time.
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 2
nf
farmer market
lemon curd
fruits
cream
desserts
berries
summer farmer
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3 puff pastry rectangles (2 1/2 x 5 inch)
- 0.5 cup heavy cream
- 1 tsp vanilla sugar + 1 tbs powdered sugar to sweeten
- 2 tbsp lemon curd +extra(optional)
- 1 cup raspberries, blueberries, strawberries
- 1 powdered sugar for sprinkling
- Carbohydrate 51.2384769230769 g
- Cholesterol 81.515 mg
- Fat 51.3714230769231 g
- Fiber 5.13721153846154 g
- Protein 7.50434615384615 g
- Saturated Fat 21.0441505769231 g
- Serving Size 1 1 Serving (205g)
- Sodium 212.497115384615 mg
- Sugar 46.1012653846154 g
- Trans Fat 2.74696192307692 g
- Calories 687 calories
As a housewife, I'm always looking for ways to make my family's gatherings special. When I came across this recipe for Berry Napoleon, I knew I had to try it.
The dessert was so easy to make, and it turned out absolutely beautiful. The bright colors of the berries made it a showstopper, and the lemon curd added a delicious tanginess that perfectly balanced the sweetness of the puff pastry. My family loved it, and it's sure to become a regular part of our dessert repertoire.
Step-by-step
- Homemade Lemon Curd....really easy to make and have on hand for scones, pies tarts,cakes etc...I tried freezing the lemon curd and had outstanding results. So make some and freeze it in small containers and you will have lemon curd at your fingertips!
- In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice, peel and salt. Cook over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees. Cover and store in the fridge for 1 week (or freeze).
- For the Napoleons:
- Preheat oven to 425 deg.
- Cut puff pastry into rectangles...I think circles would be cute as well. Place on baking sheet and sprinkle with some raw sugar if you like(you don't have to do this). Prick with a fork all over. Bake for about 10 minutes or until golden. Keep an eye on it ...they can burn quite easily. Take out and cool.
- Split the puff pastry in two with a sharp knife being very careful as they can break on you...just be gentle.In the meantime, clean berries and cut strawberries into 4 wedges.
- In a mixer, using a whisk, whip cream on high until nice and thick. Add vanilla sugar and 1 TBS powdered sugar and whip a few more seconds until combined. Fold in 2-3 TBS of lemon curd.
- Assemble napoleons. Place a small circle of lemon curd on bottom of plate...this keeps the napoleon from sliding around on you.Place some fluffy lemon cream unto a piece of puff pastry.Add some berries and add a dollop of lemon curd on top.Repeat with a second layer. Add top sheet of puff pastry and spread a few more berries on the bottom of the plate. Sprinkle with powdered sugar. This recipe will keep in the fridge for about 30 minutes before getting soggy.
