Lemon Napoleons with Fresh Raspberries

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Lemon Napoleons with Fresh Raspberries

These shortcut lemon napoleons combine store-bought puff pastry with a homemade lemon filling and fresh raspberries for a beautiful and delicious summer dessert.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: small napoleons

Calories: 137kcal

Author: Britni Vigil

Equipment

Ingredients

1 package puff pastry two sheets, thawed
8 oz cream cheese softened
½ cup sugar
1 tsp vanilla
2 cup heavy whipping cream cold
2.5 tablespoons lemon juice
2 pint raspberries
1 egg
¼ cup coarse sugar

Instructions

Preheat the oven as directed on the puff pastry packaging, and line a baking sheet with parchment paper.
Unfold puff pastry and cut into 9 equal squares and move them to the baking sheet.
1 package puff pastry
Make an egg wash by beating the egg and a splash of water together.
1 egg
Lightly brush the egg wash over the tops of each square then generously top with coarse sugar.
1/4 cup coarse sugar
Bake in the oven for 8-12 minutes or until golden brown.
Once done baking, remove from the tray and allow to cool completely before assembling.
While puff pastry is baking, in a medium mixing bowl add the cream cheese, sugar, and vanilla. Use a hand mixer and mix on medium high speed until smooth. Set aside to add in later.
8 oz cream cheese, 1/2 cup sugar, 1 tsp vanilla
Pour the whipping cream into a large bowl and using a hand mixer on medium high speed with whip attachments on, whip the heavy cream until it has created medium peaks.
2 cup heavy whipping cream
Add in the cream cheese mixture by using a rubber spatula to gently fold it into the whipped cream. Fold in until smooth.
Once smooth, fold in the lemon juice until completely combined.
2.5 tablespoons lemon juice
Working with one square of puff pastry at a time, gently divide it into two portions like you would split a bagel.
Place the two halves back on top of each other and gently cut the square diagonally so you have two triangles.
Start with one half of the triangle, and use a piping bag or an off-set spatula, to fill the bottom half of the puff pastry with lemon whipped cream.
Top with 3-4 raspberries.
2 pint raspberries
Take the top half of the pastry and fill with lemon whipped cream then gently place it on top of the raspberry layer, creating a sandwich with the raspberries in the center.
Repeat the assembly process until you have 36 filled triangle shaped puff pastries.

Notes

Notes:

Not all frozen puff pastries are made the same; finding one that’s made with all butter, like at Trader Joe’s, will give you a richer, flakier crust.
For a more elegant look, pipe the whipped filling onto the pastry.
Add the lemon slowly, making sure to taste regularly to get the right amount of lemon for you.
Make it themed by using a cookie cutter to cut out shapes instead of squares of puff pastries. Avoid anything with small details and that’s less than two inches big.

Ingredient Notes:

Puff pastry – any frozen puff pastry will work as long as it is rectangular.
Cream cheese – this needs to be room temperature to cream well. I also always recommend full-fat cream cheese for a creamier and richer filling.
Heavy cream – you can use heavy whipping cream or heavy cream for this.
Lemon juice – fresh is best for the flavor. The bottled juice will likely take more to get the same flavor, and it can start to break down the cream.
Fresh raspberries – again, I recommend fresh, frozen will leak too much, and the canned will end up being too sweet.
Coarse sugar – you can use granulated if in a pinch.

Nutrition