Description
These Raspberry Cream Napoleons are flaky, creamy, and elegantly layered with crisp puff pastry, silky vanilla cream, and fresh raspberry filling. A bakery-style dessert that looks impressive but is surprisingly simple to assemble.
Ingredients
Scale
Ingredients
Puff Pastry
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 2 tbsp sugar (for sprinkling)
Vanilla Cream
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mascarpone cheese (optional, for richness)
Raspberry Layer
- 1 1/2 cups fresh raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
Instructions
- Bake pastry: Roll puff pastry and cut into rectangles. Brush with egg wash and sprinkle sugar. Bake at 400°F (200°C) for 12–15 minutes until golden and crisp. Cool completely.
- Make raspberry layer: Gently mash raspberries with sugar and lemon juice. Let sit to release juices.
- Prepare cream: Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in mascarpone if using.
- Assemble: Layer pastry, cream, and raspberries. Repeat for 2–3 layers.
- Top layer: Finish with pastry and a dusting of powdered sugar.
- Chill: Refrigerate 1–2 hours before slicing for clean layers.
Notes
Assemble close to serving time to keep pastry crisp. You can substitute strawberries or blueberries for a variation.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake / Assembly
- Cuisine: French
Nutrition
- Serving Size: 1 napoleon
- Calories: 420
- Sugar: 22g
- Sodium: 140mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: raspberry napoleons, puff pastry dessert, layered cream dessert, elegant pastries
