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Cool Lime Napoleons




Source of Recipe


Internet


List of Ingredients




1 package (8 ounces) refrigerated crescent rolls

3 kiwi, peeled and sliced

1 can (11 ounces) mandarin orange segments, drained and patted dry

2 large limes

1 container (8 ounces) frozen whipped topping, thawed

1/2 cup powdered sugar

1/4 cup sliced almonds, finely chopped

Powdered sugar



1. Preheat oven to 375ºF. Lightly sprinkle Stoneware Bar Pan with flour. Unroll crescent dough across length of pan; pinch seams to seal. Lightly sprinkle dough with flour. Using Baker’s Roller™, roll dough evenly to cover bottom of pan. Prick dough using pastry tool. Bake 12-15 minutes or until light golden brown. Remove from oven; cool 10 minutes on Stackable Cooling Rack. Carefully remove pastry from pan to cooling rack; cool completely.

2. Transfer pastry to smooth side of Large Grooved Cutting Board. Using Pizza Cutter, cut pastry crosswise into six rows and lengthwise into four rows to make twenty-four 2 1/2-inch squares. Slice kiwi using Egg Slicer Plus®. Place one kiwi slice and one orange segment onto each pastry square using Bamboo Tongs.

3. Using Lemon Zester/Scorer, zest one lime to measure 1 teaspoon zest. Finely snip zest using Kitchen Shears. Juice limes using Juicer to measure 2 tablespoons juice. In Classic Batter Bowl, combine whipped topping, powdered sugar, lime zest and juice; mix until smooth and slightly thickened using Classic Scraper. Attach open star tip to Easy Accent® Decorator; completely fill with lime mixture. Pipe a 1 1/2-inch rosette onto center of each pastry square, refilling decorator as needed.

4. Finely chop almonds using Food Chopper; sprinkle over rosettes. Lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Place one pastry square on top of another using Mini-Serving Spatula, pressing down lightly. Repeat with remaining pastry squares. Place on Simple Additions™ Large Platter; serve immediately.

Yield: 12 servings



Recipe