Strawberry Lemon Cream Napoleons

Strawberry season is in full swing here in Colorado and I couldn’t be more excited. I love those few short months of the year when I can pick up fresh, locally grown strawberries at my farmers’ market. There are just so many delicious ways to use fresh strawberries, and these Strawberry Lemon Cream Napoleons may just be at the top of my list.

Believe it or not, this impressive layered dessert is actually pretty easy with the help of frozen puff pastry. The lemon cream could be a dessert on its own, but sandwich it alongside some fresh strawberries between layers of flaky pastry and you’ve got a fabulous and fancy dessert that tastes even better than it looks. Really, you must make this!

Strawberry Lemon Cream Napoleons
Strawberry Lemon Cream Napoleons
Serves 8
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
212 calories
13 g
76 g
17 g
2 g
11 g
111 g
28 g
10 g
0 g
6 g
Nutrition Facts
Serving Size
111g
Servings
8
Amount Per Serving
Calories 212
Calories from Fat 153
% Daily Value *
Total Fat 17g
27%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 76mg
25%
Sodium 28mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
4%
Sugars 10g
Protein 2g
Vitamin A
14%
Vitamin C
43%
Calcium
6%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 sheet frozen puff pastry, thawed
  2. 2 cups sliced strawberries
  3. 1 1/2 cups heavy whipping cream
  4. 1/4 cup granulated sugar
  5. 1 teaspoon vanilla
  6. 1/2 cup lemon curd or canned lemon pie filling
  7. Zest of one lemon
Instructions
  1. Preheat oven to 400 degrees F.
  2. Unfold the puff pastry sheet onto a floured surface. Cut puff pastry along seams to make 3 large rectangles. Cut each rectangle in half horizontally to make 2 smaller rectangles. You should have 6 rectangles.
  3. Arrange the puff pastry on a large baking sheet and bake in preheated oven for 10-12 minutes, or until golden. Cool completely.
  4. While the pastries cool, make the lemon cream. With an electric mixer, beat the whipping cream, sugar and vanilla until very soft peaks form. Beat in the lemon curd and zest.
  5. Cut each pastry in half horizontally (you should be able to make a “sandwich” with the pastry after it’s been cut). Set aside 4 top halves.
  6. Spread 1/3 cup lemon cream over one bottom pastry half. Repeat with three more bottom pastries. Layer sliced strawberries over the layers of lemon cream.
  7. Top each with another slice of cooled pastry and repeat the layers of lemon cream and sliced strawberries.
  8. Top each pastry with the reserved pastry tops. Refrigerate until serving.
beta
calories
212
fat
17g
protein
2g
carbs
13g
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Let's Dish Recipes http://www.letsdishrecipes.com/

Who Dished It Up First: This is an original recipe.

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Comments

  1. This recipe would be a wonderful addition for a high tea. Very elegant looking.

  2. The napoleons looks divine!

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