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1 17 1/4-ounce package Pepperidge Farm™ Frozen Puff Pastry Sheets (2 sheets)
2 tablespoons sugar
1/3 cup prepared lemon curd
3 cups sweetened whipped cream or whipped topping
3 tablespoons strawberry fruit spread or preserves
2 tablespoons water
3 1/2 cups sliced fresh strawberries
Servings: 8
1. Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400ºF.

2. Unfold pastry on lightly floured surface. Roll each sheet into 1 4- by 12-inch rectangle. Sprinkle each sheet with 1 tablespoon sugar. Place on baking sheets. Place a wire rack on top of each pastry. Bake 15 minutes or until golden. Remove wire racks. Remove from baking sheets and cool on wire racks.

3. Cut each pastry sheet crosswise diagonally forming an X; then cut in half lengthwise and crosswise, making 16 triangles in all.

4. In medium bowl gently fold lemon curd into whipped cream. Set aside. In small saucepan over medium-high heat, heat fruit spread and water, stirring constantly. Stir in strawberries. Remove from heat.

5. Spread each of 8 pastry triangles with about 1/3 cup lemon mixture and top with about 1/4 cup strawberries. Cover with remaining pastry triangles. Serve with remaining strawberries.


TIP: For 3 cups sweetened whipped cream, in chilled bowl beat 1 1/2 cups heavy cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.

Yield: 8 napoleons
Preparation Time: 25 minutes
Thaw time: 30 minutes

Notes: Nancy Silverton's specialty is Napoleon Triangles-a do-ahead dessert that is popular at husband Mark Peel's restaurant Campanile, located next door to her bakery. She rolls out the puff pastry, places it on a baking sheet, sprinkles granulated sugar on top and then weighs it down with a wire rack during baking to make it thinner and crisper than usual. Right before serving, Silverton either cuts the golden pastry into triangles or breaks it into shards, then layers it with fruit and cream. Lemon Strawberry Napoleon Triangles is the perfect solution for a spectacular party dessert.
 
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