Raspberry Cream Napoleons

Directions

1. Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
2. Roll out the puff pastry sheets to about 3 mm (⅛ inch) thickness. Cut each sheet into 8 rectangles (approximately 10×5 cm / 4×2 inches). Place them on the prepared baking sheets.
3. Brush the tops with the beaten egg for a golden finish. Place another sheet of parchment on top and weigh it down with baking weights or dried beans to keep the pastry flat.
4. Bake for 15–20 minutes, or until golden brown and crisp. Let cool completely on a wire rack.
5. For the pastry cream, heat the milk in a saucepan until steaming. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat until thickened. Remove from heat, stir in butter and vanilla extract, then let cool completely. Chill in the refrigerator.
6. For the raspberry filling, gently mash the raspberries with sugar and let sit for 10 minutes. Strain if desired for a smoother texture.
7. To assemble, place one puff pastry rectangle on a serving plate, spread a layer of pastry cream, then add a layer of raspberry filling. Top with another pastry rectangle and repeat layers if desired. Finish with a top layer of pastry.
8. Dust the top with powdered sugar and garnish with fresh raspberries. Serve immediately for the best texture.

Recipe Details

Prep Time: 35 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: About 1 hour 25 minutes
Servings: 8
Difficulty: Medium

Variations & Substitutions

• Substitute raspberries with strawberries, blueberries, or a mix of berries.
• Add a drizzle of melted chocolate or fruit coulis for extra flavor.
• Use almond cream or lemon curd in place of pastry cream for a unique twist.
• Make mini napoleons using smaller puff pastry squares for bite-sized desserts.

Serving Suggestions