Berry Napoleon

April 6, 2018
Created by Harmons
1 hour 25 minutes
Serves 4-6
  • 3 cups fresh strawberries, hulled and thinly sliced
  • 1 cup fresh blueberries
  • 6 Tbsp powdered sugar, divided
  • 1 lemon, zested and juiced
  • 1 (14 oz) sheet puff pastry, thawed
  • 1 1/2 cups heavy cream
  • 2 Tbsp vanilla bean paste or extract
  • 1 Tbsp minced fresh mint leaves

In a medium bowl, toss strawberries and blueberries with 2 tablespoons sugar and zest and juice from lemon. Refrigerate for 30 minutes.

Meanwhile, line a rimmed baking sheet with parchment paper. Unfold pastry on a flat surface, roll it to a 12” x 15” rectangle and cut into three even 12” x 5” rectangles. Transfer to prepared baking sheet and freeze, 20-25 minutes.

Preheat oven to 425°.

Dust puff pastry with 2 tablespoons sugar. Cover pastry with a wire baking rack to prevent puffing as pastry cooks. Bake until golden brown, 22-25 minutes. Remove rack and let cool.

In the bowl of a stand mixer fitted with the whisk, beat cream until soft peaks form, 3-5 minutes. Add vanilla and remaining 2 tablespoons sugar and whisk until stiff peaks form. Fold in mint leaves.

Place a spoonful of whipped cream in center of a rectangular platter and top with one sheet of puff pastry. Spoon over half of whipped cream in center leaving about 1″ clear around edges. Arrange about 1/3 of fresh berries on top of cream in rows. Top with another sheet of pastry and repeat with remaining cream and another 1/3 of berries. Add last piece of pastry glaze-side up. Top with remaining berries and serve immediately.