HEART-SHAPED RASPBERRY NAPOLEONS
This delicious recipe for heart-shaped raspberry Napoleons, a perfect Valentine's Day dessert, is from chef John Barricelli.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Place puff pastry on a parchment paper-lined baking sheet and poke holes all over surface using the tines of a fork; top with a second piece of parchment paper. Place 2 baking sheets on top of parchment paper to weigh down; transfer to oven. Bake until golden brown, 20 to 25 minutes.
- Remove puff pastry from oven and uncover; let cool completely. Using a 3 1/4-inch heart-shaped cookie cutter, cut six hearts from puff pastry, reserving scraps.
- Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Place 1 heart-shaped piece of puff on each of two dessert plates. Pipe pastry cream over the surface of each heart, almost to the edge. Place raspberries around the perimeter of the pastry cream. Top each with a second puff pastry heart and repeat process. Top each with a third puff pastry heart.
- Crumble a little of the reserved puff pastry scraps and top Napoleons with crumbs. Dust tops with confectioners' sugar and pipe a little pastry cream in the center of each. Top with a raspberry and serve immediately.
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Laila Nour
n_laila@gmail.comI've made these napoleons several times now and they're always a hit. They're so easy to make and they taste amazing.
Aqsa shezil
aqsa@hotmail.co.ukThese napoleons are so delicious! I love the combination of the flaky pastry and the creamy filling.
Baraka Hassan
baraka.h23@yahoo.comI'm not sure what I did wrong, but my napoleons turned out terrible. They were so ugly and tasted even worse.
sanjana rahman
r-s@yahoo.comThe recipe was easy to follow, but the results were just okay. The napoleons were a bit dry and the filling was too thick.
Leeann Vieregge
leeannv@yahoo.comThese napoleons are way too sweet for my taste. I couldn't even finish one.
Ivonne Francois
i_f@gmail.comI followed the recipe exactly, but my napoleons didn't turn out well. The pastry was too soft and the filling was too runny.
Annie Mwale
m77@gmail.comI was disappointed with these napoleons. The pastry was tough and the filling was bland.
Mazhar Shah
s@hotmail.comThese napoleons are a bit time-consuming to make, but they're definitely worth the effort. They're so impressive and delicious.
Paityn Smith
paityn-smith80@yahoo.comI'm not a huge fan of puff pastry, but these napoleons were surprisingly good. The pastry was flaky and buttery, and the filling was light and airy.
Babekile Dlamini
d-b@yahoo.comThe raspberry filling is the perfect balance of tart and sweet. It's so delicious!
Yemisi Babatunde
by@hotmail.co.ukI love how easy these napoleons are to make. I was able to whip up a batch in no time.
Nasir Zaib
nasir-zaib17@yahoo.comThese raspberry napoleons were a hit at my last dinner party! The flaky puff pastry and the creamy filling were a perfect combination.