Description
Indulge in layers of flaky puff pastry, luscious whipped cream, and tangy fresh raspberries with these stunning Raspberry Cream Napoleons.
Ingredients
- Puff pastry sheets
- Heavy cream
- Sugar
- Vanilla extract
- Fresh raspberries
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut it into rectangles about 3 inches by 4 inches.
- Arrange the pastry rectangles on a lined baking sheet and bake them until golden and puffed, about 15 minutes.
- While the pastry is baking, combine heavy cream, sugar, and vanilla extract in a mixing bowl. Whip until soft peaks form.
- Once the pastry is cool, layer one rectangle with a dollop of whipped cream and some fresh raspberries, then repeat with additional layers, finishing with a final pastry on top.
- Dust the tops with powdered sugar before serving.
Notes
Best served fresh. Assemble just before serving for best texture.