Description
These Raspberry Cream Napoleons are a show-stopping dessert made from flaky puff pastry layers, sweetened vanilla whipped cream, and fresh raspberries. A no-fuss, semi-homemade recipe that looks fancy but is surprisingly easy to assemble.
Ingredients
1 sheet frozen puff pastry, thawed
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup fresh raspberries
Powdered sugar for dusting
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unfold puff pastry sheet and cut into 12 equal rectangles.
3. Place on baking sheet and prick each with a fork to prevent puffing.
4. Bake for 12–15 minutes or until golden and crisp. Cool completely.
5. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
6. To assemble, layer one pastry rectangle with whipped cream and raspberries. Top with a second rectangle.
7. Repeat for remaining pieces.
8. Dust with powdered sugar before serving. Serve immediately or chill briefly.
Notes
Use store-bought whipped topping for a shortcut.
Substitute raspberries with strawberries or blueberries for variety.
Assemble just before serving to keep pastry crisp.