Lemon Cream Napoleons
Delight your taste buds with these Lemon Cream Napoleons, a stunning dessert that combines layers of flaky, golden puff pastry with a lusciously tangy lemon cream. This elegant yet surprisingly easy recipe features airy puff pastry rectangles, baked to perfection and nestled between dollops of velvety whipped cream infused with bright lemon curd. A dusting of powdered sugar adds a hint of sweetness, while optional garnishes of fresh raspberries and mint leaves provide a pop of color and a refreshing finish. Perfect for entertaining or an indulgent treat, these Lemon Cream Napoleons are ready in just 35 minutes and are sure to impress with their balance of texture and flavor.
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 1 cup Lemon curd
- 1 cup Heavy cream
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Granulated sugar
- 0.5 cup Fresh raspberries (optional, for garnish)
- 12 leaves Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Thaw the frozen puff pastry sheets according to the package instructions. Once thawed, unfold the sheets and place them on a lightly floured surface.
Cut each puff pastry sheet into 12 equal rectangles. You should have 24 rectangles total.
Place the rectangles on the prepared baking sheets, leaving about 1 inch of space between each piece. Prick each rectangle all over with a fork to prevent excessive puffing during baking.
Bake the puff pastry rectangles in the preheated oven for 12–15 minutes, or until golden and crispy. Remove from the oven and allow them to cool completely.
While the puff pastry cools, make the lemon cream. In a large mixing bowl, use a hand mixer or whisk to whip the heavy cream with the granulated sugar and vanilla extract until soft peaks form.
Gently fold the lemon curd into the whipped cream until fully combined. Be careful not to deflate the whipped cream.
To assemble the napoleons, place one puff pastry rectangle on a serving plate. Spoon or pipe a layer of lemon cream onto the pastry. Add another puff pastry rectangle on top and repeat with another layer of lemon cream. Top with a final puff pastry rectangle to finish the stack.
Repeat the assembly process to create stacks with the remaining puff pastry and lemon cream. Each serving should have three layers of puff pastry and two layers of lemon cream.
Dust the assembled napoleons with powdered sugar using a fine-mesh sieve. If desired, garnish with fresh raspberries and mint leaves for added color and flavor.
Serve immediately, or chill in the refrigerator for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1150 mg | 383% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 281.8 g | 102% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 215.0 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
