This dessert is named after my favourite movie hero, Napoleon Dynamite. Oh wait...
Raspberry Napoleons are an incredibly easy and très délicieux summertime dessert. The combination of a crisp puff pastry with the sweet cream cheese and raspberries is hard to beat. The cream cheese mixture can be made a day ahead but it’s best to bake the puff pastry the day you’re going to serve them so they stay crisp. The size of Napoleons you make is really up to you. I find that a 3 inch by 3 inch square is usually a good size but use your own discretion. You will need two squares for each Napoleon, for top and bottom.
Raspberry Napoleon Recipe
1 package store bought puff pastry, thawed
8 oz cream cheese, softened
½ cup sugar
1 tsp lemon or orange zest (optional)
2 tbsp 35% whip cream
1 pint of raspberries
Icing sugar to dust
Preheat oven to 350 degrees. Dust your work surface with flour and roll out your puff pastry until it is approximately ¼ inch thick. Cut to the desired size and place on a baking tray lined with parchment paper. Using a fork prick the puff pastry all over. Cook for approximately 10 – 15 minutes (your cooking time will depend on how thick your roll the pastry) or until lightly browned on top and bottom.
Take softened cream cheese and add the sugar, zest and whip cream. Mix by hand until smooth and glossy.
Once the puff pastry is cool, take one square and place a dollop of the cream cheese mixture in the middle. Spread out the cream cheese mixture and top with raspberries. Add the other puff pastry square and dust with icing sugar.
Note: If you are adept at using a pastry bag and icing tip you can pipe the cream cheese mixture onto the puff pastry squares, which makes it look a little more stylish.