Raspberry Cream Napoleons Delight (Print Version)
# Ingredients:
→ Puff Pastry
01 -
1 sheet frozen puff pastry, thawed
→ Cream Filling
02 -
1 cup heavy whipping cream
03 -
1/4 cup powdered sugar
04 -
1 tsp vanilla extract
→ Raspberry Layer
05 -
1/2 cup raspberry preserves
06 -
1½ cups fresh raspberries
07 -
Extra powdered sugar for dusting
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 -
Roll out puff pastry slightly and cut into 6 equal rectangles. Place on baking sheet and prick with a fork to prevent puffing.
03 -
Bake for 12–15 minutes or until golden brown. Cool completely.
04 -
In a bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
05 -
Warm raspberry preserves slightly and stir until smooth.
06 -
Carefully slice each puff pastry rectangle in half horizontally, creating a top and bottom layer. Spread a layer of raspberry preserves on the bottom half, then top with whipped cream and fresh raspberries. Place the top pastry layer on and dust with powdered sugar.
07 -
Serve immediately or refrigerate for up to 2 hours before serving.