Strawberry-Rhubarb Napoleons with Creme Fraiche Ice Cream

By á-2893

Ingredients

• 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
• All-purpose flour, for dusting, if needed
• 3 tablespoons sugar, divided
• Strawberry-Rhubarb Filling, recipe follows
• Confectioners' sugar, for dusting
• Creme Fraiche Ice Cream, recipe follows

Preparation

Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).
Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.
Cook's Note: Both the pastries and filling can be prepared 1 day ahead and stored separately. Put the pastries in an airtight container at room temperature, and cover and refrigerate the filling. Heat up the filling before using.