Blueberry and Strawberry Mini Napoleons w/ Mascarpone Cream
Makes 16 Mini Napoleons
(printable recipe)
1-14 ounce package of Puff Pastry
8 ounces Mascarpone Cheese~softened
1/2 cup Confectioner's Sugar
1/4 cup Heavy Whipping Cream
Fresh Strawberries
Fresh Blueberries
1/2 cup Confectioner's Sugar
2 tablespoons Water
Unwrap your pastry dough and cut the 4 pieces in half, and then cut those pieces in half. You should end up with 16 pieces of dough. I used Dufour Pastry Kitchens Classic Puff Pastry. It is fantastic tasting and very easy to use.
Bake according to package directions, then cool completely. Mix together the mascarpone cheese, confectioner's sugar, and heavy whipping cream. As you are mixing, add the cream a little at a time. You might find that you like the cream a little stiffer, therefore using less cream. Set aside. Wash the fruit and cut the strawberries across, making strawberry discs.
Make the drizzle by mixing together the confectioner's sugar and water. Set aside. Put the napoleon together by slicing the puff pastry in half, creating a top and a bottom. Top the bottom with a scoop of pastry cream, then top the cream with a strawberry slice or two, and a couple blueberries. Place the top of the pastry on the strawberry. Drizzle with the sugar and water mix, then top with a strawberry slice and some blueberries.
Thanks for joining me today! I am so glad I used up all my "almost out of date" ingredients, and I am even happier these terrific Blueberry and Strawberry Mini Napoleons w/ Mascarpone Cheese were the result!
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