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Delicious Raspberry Napoleons dessert with layers of pastry and raspberry cream

Raspberry Napoleons

Raspberry Napoleons are an elegant dessert made with flaky puff pastry, luscious raspberry cream, and fresh berries, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pastry layers
  • 1 package frozen puff pastry, thawed 2 sheets
  • 1 large egg, beaten for egg wash
  • 1 tablespoon granulated sugar optional, for sprinkling
For the raspberry pastry cream
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
For the whipped raspberry cream
  • 1 cup heavy cream chilled
  • 1/2 cup mascarpone cheese room temperature, optional but lovely
  • 3 tablespoons powdered sugar or to taste
  • 1/2 cup raspberry jam seeded or smooth, gently warmed and strained if desired
Assembly & garnish
  • 2 cups fresh raspberries extra for decorating
  • Powdered sugar for dusting
  • Melted dark chocolate optional, for thin drizzle

Method
 

Preparation
  1. Preheat oven to 400°F (205°C). Line one or two baking sheets with parchment. Have a cooling rack ready.
  2. Unfold thawed puff pastry sheets on a lightly floured surface. Trim to rectangles about 8×12 inches, then prick the surface lightly with a fork.
  3. Brush each sheet lightly with beaten egg and sprinkle with granulated sugar if desired.
Baking
  1. Bake one sheet at a time for 12–15 minutes or until puffed and golden brown. Transfer to a cooling rack.
Making the raspberry pastry cream
  1. Warm the milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
  2. Slowly add hot milk to the egg mixture, whisking constantly. Return to heat and cook until thickened, about 2 minutes.
  3. Remove from heat, whisk in butter and vanilla, then chill.
Making the raspberry whipped cream
  1. In a chilled bowl, whip heavy cream and mascarpone with powdered sugar until soft peaks form.
  2. Fold in warmed raspberry jam until marbled.
Combining the creams
  1. Fold two-thirds of whipped raspberry cream into the raspberry pastry cream. Reserve some for piping.
Assembly
  1. Cut each baked puff pastry sheet into uniform rectangles. Assemble layers with pastry, raspberry cream, and raspberries.
  2. Top with a dollop of reserved whipped raspberry cream, dust with powdered sugar, and drizzle with melted chocolate if using.
Serving
  1. Chill assembled Napoleons for at least 30 minutes before serving. Add extra fresh raspberries just before serving.

Notes

For best results, assemble Napoleons closer to serving time to keep pastry layers crisp. Strain raspberry jam for smoother cream. Use a fine dusting of powdered sugar and a drizzle of chocolate for an elegant finish.