What a beautiful dessert for someone special. Cutting hearts out of the puff pastry is easy and the final outcome is very impressive. The filling is so creamy I could eat that alone with a spoon! The cranberry relish is sweet and sour, and the nuts add an occasional crunch. Loved chocolate drizzled on top. It's the perfect final...
Provided by Suzanne Banfield
Categories Other Desserts
Time 52m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 400 Degrees F. Line baking sheet with parchment paper. Wash and dry the orange half, then coarsely chop it.
- 2. In a bowl of food processor, pulse orange and cranberries until finely chopped but not pureed. Transfer to bowl; stir in granulated sugar, pecans, and ginger. Refrigerate 2 hours or overnight.
- 3. Beat mascarpone on medium speed of mixer until soft. Add 1 cup of cream, 6 tablespoons powdered sugar and vanilla; beat until fluffy. Refrigerate until needed.
- 4. Thaw pastry sheet as directed on package. Unfold thawed pastry on lightly floured surface and lightly flour the top surface. Roll out to an 11x11-inch square.
- 5. Using cookie cutters, cut out five large (4-inch), five medium (3-inch) and five small (1 1/2-inch) hearts. Cut out extra small hearts with any remaining dough to use as garnish.
- 6. Place all the hearts on the prepared baking sheet; bake for about 12 minutes or until golden. Cool on wire rack for at least 10 minutes.
- 7. Heat remaining 3 tablespoons cream in microwave for 30 seconds; add chocolate and stir to melt. Microwave for 10 seconds at a time if needed to fully melt chocolate.
- 8. To assemble pastries, split the large and medium hearts in half with a serrated knife. Pipe (or spoon) filling into bottoms of hearts, add a spoonful of cranberry relish and finish with the top hearts. Add a layer of filling and relish to top of the large heart; set the filled medium heart on top. Then add cream and relish to the top of the medium heart and finish with the small heart.
- 9. Drizzle chocolate sauce over the pastry. Repeat with remaining hearts. Extra small hearts can be dusted with powdered sugar and used as a garnish.
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Cerozattia R Brantley
[email protected]I'm not sure what I did wrong, but my Napoleons turned out dry and crumbly. I was really disappointed.
g n
[email protected]I made these Napoleons for a party and they were a huge hit. Everyone loved them!
Md golam Mostofa
[email protected]These Napoleons were a bit too rich for me, but my husband loved them.
Johon BENKA
[email protected]I followed the recipe exactly and my Napoleons turned out perfectly. They were so light and fluffy.
James Nemeth [email protected]
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The Napoleons turned out great!
Melissa Wren
[email protected]The Napoleons were a little too sweet for my taste, but they were still good.
Kozala Amisi
[email protected]These Napoleons were beautiful and delicious. I would definitely make them again.
Faisal Kamjo
[email protected]I'm not a huge fan of chocolate, but I really enjoyed these Napoleons. The raspberry filling was tart and refreshing, and it balanced out the sweetness of the chocolate perfectly.
Ded Grinder
[email protected]I made these Napoleons for my husband on Valentine's Day and he loved them! He said they were the best dessert he's ever had.
Yassin Mohamed
[email protected]These Napoleons were a bit time-consuming to make, but they were definitely worth the effort. They were so delicious!
Tina Hughes
[email protected]I loved the combination of flavors in these Napoleons. The chocolate and raspberry were a perfect match.
Alituwa Najat
[email protected]These Napoleons were a hit at my Valentine's Day party! They were easy to make and looked so impressive.