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Berry Napoleon with Lemon Cream




Source of Recipe


Marguerite Henderson


List of Ingredients




1 cup fresh strawberries, sliced

1 cup fresh raspberries

1 cup fresh blueberries

1 cup fresh blackberries

¼ cup sugar

2-3 T. Lemoncello (Italian lemon liqueur), optional or zest and juice of 1 lemon

1 sheet frozen packaged puff pastry, thawed and rolled out

egg wash: 1 egg beaten with 1 T. cream

2-3 T. raw sugar

1 cup heavy cream

¼ cup powdered sugar

zest of 1 large lemon

½ tsp. vanilla extract

1 cup sour cream

mint sprigs


Recipe



In a bowl, combine the berries, sugar, and lemoncello or lemon juice and zest. (Can be made several hours ahead).

Place pastry on parchment lined baking sheet. Cut the pastry into 8 rectangles by cutting in half, and then cutting each half into quarters. Brush with egg wash mixture, sprinkle with raw sugar. Bake in preheated 425o oven for 15 minutes until puffed and golden. Cool. (Can be made several hours ahead).

Beat the cream, sugar, lemon zest and vanilla until thickened. Add sour cream and continue to beat until thickened. (Can be made several hours ahead, chilled).

TO ASSEMBLE:

On a serving plate, place one sheet puff pastry sugar side up. Top with some berries, cream mixture, another sheet of pastry on top, with more berries and cream. Garnish with mint sprigs. Continue with remaining pastry rectangles, berries, and cream. Makes 4 napoleons.