This recipe for a Raspberry Napoleon has three parts to it- the puff pastry, the cream filling and the Raspberry topping. It is a simple and delicious recipe perfect for a Valentine’s Day dessert.
1 sheet of Puff Pastry
1/2 cup of Cream Cheese (I found strawberry cream cheese, but regular works too.)
1 cup of Whipped Cream
1/2 Cup of Sugar + 2 tbsp for the cream filling
1 tbsp Corn Starch
Powdered sugar for dusting
- Unfold a sheet of puff pastry and using a heart shaped cookie cutter cut out 4 hearts.
- Using a smaller heart shaped cutter, make a mark inside the bigger heart. Don’t cut all the way through, you’re just trying to make a marking you can see later.
- Place the puff pastry hearts on a cookie sheet, lined with wax paper (not foil like I did). And bake at 425F for 10-12 minutes until golden and crispy.
- In the mean time, dissolve the sugar in 2-3 tablespoons of water and bring to a bubble.
- Throw in 5 or 6 raspberries and crush them so they color and flavor the syrup.
- When the syrup starts boiling and thickening slightly, add a tablespoon of corn starch dissolved in a little water, let it boil a little and then lower the heat.
- When the syrup is thick, turn off the heat and toss in the remaining raspberries and coat them in the syrupy goodness.
- In a mixing bowl, add the cream cheese, sugar and mix well.
- Fold in the whipped cream to make the filling light and fluffy.
- To assemble the dessert, start by cutting out the inner heart we marked earlier…as faint as it might be it’s a good guideline.
- Spoon some of the cream mix in the heart cavity and then top with the some raspberries.
- Repeat the layers again.
- Dust powdered sugar over the top of the raspberries and you can place the heart you cut out on top too.
Recipe and photo from picturetherecipe.com/recipes/valentines-day-dessert-raspberry-napoleon