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Category: Berry & Fruit Desserts
Prep Time: Cook Time: Total Time:
PASTRY - NAPOLEONS - BUMBLEBERRY
Makes 6 servings.
1 sheet frozen puff pastry, thawed
2 c. strawberries, hulled and sliced
2 c. fresh blueberries
2 c. fresh raspberries
1/2 c. granulated sugar
1 T. fresh lemon juice
3 T. ruby port
1 c. whipping cream
1/2 c. Mascarpone cheese
1 teaspoon pure vanilla extract
Preheat oven to 400F; line a 10 x 15-inch baking sheet with parchment paper.
Cut puff pastry into 6 equal rectangles and arrange on baking sheet
Bake at 400F for 15 minutes or until golden.
Cool on wire rack for 5 minutes; split each horizontally into 2 layers.
Combine berries in a large bowl; transfer 3 cups to a large, nonreactive skillet.
Add 1/4 cup sugar, lemon juice and port and bring to a simmer over medium heat. and cook until thickened.
Transfer to a bowl and refrigerate until cool.
In a large bowl, beat cream, mascarpone, 1/4 cup sugar and vanilla with electric mixer until stiff; fold in 3/4 cup berry compote.
Spread the remaining berry compote on the pastry bottoms; top with some berry cream, the remaining fresh berries and the pastry tops.
Dollop with remaining berry cream before serving.
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PASTRY - NAPOLEONS - BUMBLEBERRY
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Category: Berry & Fruit Desserts
Prep Time: Cook Time: Total Time:
PASTRY - NAPOLEONS - BUMBLEBERRY
Makes 6 servings.
1 sheet frozen puff pastry, thawed
2 c. strawberries, hulled and sliced
2 c. fresh blueberries
2 c. fresh raspberries
1/2 c. granulated sugar
1 T. fresh lemon juice
3 T. ruby port
1 c. whipping cream
1/2 c. Mascarpone cheese
1 teaspoon pure vanilla extract
Preheat oven to 400F; line a 10 x 15-inch baking sheet with parchment paper.
Cut puff pastry into 6 equal rectangles and arrange on baking sheet
Bake at 400F for 15 minutes or until golden.
Cool on wire rack for 5 minutes; split each horizontally into 2 layers.
Combine berries in a large bowl; transfer 3 cups to a large, nonreactive skillet.
Add 1/4 cup sugar, lemon juice and port and bring to a simmer over medium heat. and cook until thickened.
Transfer to a bowl and refrigerate until cool.
In a large bowl, beat cream, mascarpone, 1/4 cup sugar and vanilla with electric mixer until stiff; fold in 3/4 cup berry compote.
Spread the remaining berry compote on the pastry bottoms; top with some berry cream, the remaining fresh berries and the pastry tops.
Dollop with remaining berry cream before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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