Mini Fruit Napoleon
A delightful dessert featuring layers of flaky puff pastry, sweet whipped cream, and fresh fruit, perfect for parties or a sweet treat.
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Ingredients
Calories
Nutrition
Cooking Steps
Preheat oven to 400°F (200°C). Unfold the puff pastry sheet onto a baking sheet lined with parchment paper. Score the pastry lightly with a knife to mark 9 equal squares, being careful not to cut all the way through. Bake for 15-20 minutes, or until golden brown and puffed up.
Once the pastry is cool, carefully separate the 9 squares along the scored lines. Use a serrated knife if needed. You should have 3 layers for each napoleon.
In a bowl, gently fold the cherries and strawberries into the whipped cream.
To assemble the napoleons, place one puff pastry square on a plate. Top with a spoonful of the whipped cream and fruit mixture. Repeat layers with another puff pastry square and more whipped cream mixture. Finish with a final puff pastry square.
Dust the tops of the napoleons with powdered sugar.
Tips
For best results, use cold ingredients, especially the puff pastry and whipped cream.
If desired, add a layer of chocolate ganache or pastry cream between the puff pastry and whipped cream for extra flavor.
You can use other fruits, such as raspberries, blueberries, or peaches, instead of cherries and strawberries.
Store leftover napoleons in the refrigerator for up to 2 days.