Sunday, June 30, 2013

Triple Berry Napoleon

I had been looking for the perfect quick and easy patriotic dessert that wasn't red, white and blue from lots of food coloring when I saw the side of my puff pastry box. It had a recipe for a strawberry napoleon so I figured if I threw some blueberries in there I would get my red, white and blue and be able to consider it a patriotic dessert. I hope you enjoy my version of a Napoleon. Have a very happy, safe & fun 4th of July!!

1 Pint Strawberries
1 Pint Blueberries
1/2 Raspberries
1 Pint Heavy Whipping Cream
2 Tbsp Sugar
1 Egg White
1 Sheet of Pillsbury Puff Pastry makes 4 Napoleon's
Pam Spray

Adapted from:

Defrost your frozen puff pastry on the counter for about 40 minutes. While it is defrosting you can preheat your oven to 400 F. When it is soft and pliable unfold it. Using a pizza cutter slice it down the seems into 3 strips, then cut each strip in half as evenly as you can making 6 rectangles. Each sheet of dough will make 4 Napoleon's so if you need more than that defrost both sheets. Spray a baking sheet with Pam and spread out the pieces of puff pastry. Brush the top of each rectangle with the egg white and bake for 15 minutes until fluffy and golden brown.
While the puff pastry is baking toss your mixing bowl and beaters in the freezer so you can make your whip cream, also this would be a great time to wash all the fruit and slice your strawberries. Larger strawberries I sliced into 4's and smaller ones in half. Once the puff pastry is out of the oven and completely cooled you can separate each rectangle into a top and a bottom. Pour your pint of heavy cream into the cold bowl, add the sugar and mix on high for about 2 minutes until soft peaks are formed.
To assemble the Neapolitan take a bottom half of a puff pastry square, put the whipped cream down then add a combination of strawberries and raspberries. Use another half of the puff pastry for the 2nd layer putting another spoonful of whipped cream down and then your blueberries. Think of your whipped cream as glue it will help keep the berries in place as long as you don't pile them too high! To finish the Neapolitan use one of the tops of the puff pastry, dollop one more spoonful of whipped cream and add a few more strawberries and raspberries to finish it off. Serve immediately!

Linked at:


  1. This looks wonderful! I hope you will come share at this week's From the Farm Blog Hop hosted by 6 great blogs!

    Fresh Eggs Daily

  2. This looks delicious - a great summertime treat! I would LOVE for you to share this post at Food on Friday.

    TaMara @ Tales of a Pee Dee Mama

  3. I just saw one of those chef competitions on TV and they made Napoleons. I think yours look better than any of theirs.
    Thanks for the recipe.

  4. These look so good!! There's a new Link-up Party going on this weekend at One Sharendipity Place and we'd love to have you join us!! Here's the LINK:

    Hope to see you there,

    The T2 Women

  5. Nice way to get patriotic without all the dyes! Plus it's prime berry season right now--need to gobble them up while we can! :)

  6. Looks delish! Thanks for linking up with What's Cookin' Wednesday!!

  7. Hi Nicole,
    What a lovely creation and delicious! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

  8. Thanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I just wanted to let you know I am featuring you this week. I would love for you to grab my button to add to the post or your sidebar. I would love for you to share your news of being featured on your social media. I can't wait to see what you link up next week!
    Have a great week!
    Hugs! Cathy

  9. Oh yummy! Easy and yet delish. Thanks for linking up at Wonderful Wed Blog Hop. Carrie, A Mother's Shadow


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