- 4
Ingredients
- 1 Pint Strawberries
- 1 Pint Blueberries
- 1/2 Raspberries
- 1 Pint Heavy Whipping Cream
- 2 Tbsp Sugar
- 1 Egg White
- 1 Sheet of Pillsbury Puff Pastry makes 4 Napoleon's
- Pam Spray
Preparation
Step 1
Defrost your frozen puff pastry on the counter for about 40 minutes. While it is defrosting you can preheat your oven to 400 F. When it is soft and pliable unfold it. Using a pizza cutter slice it down the seems into 3 strips, then cut each strip in half as evenly as you can making 6 rectangles. Each sheet of dough will make 4 Napoleon's so if you need more than that defrost both sheets. Spray a baking sheet with Pam and spread out the pieces of puff pastry. Brush the top of each rectangle with the egg white and bake for 15 minutes until fluffy and golden brown.
While the puff pastry is baking toss your mixing bowl and beaters in the freezer so you can make your whip cream, also this would be a great time to wash all the fruit and slice your strawberries. Larger strawberries I sliced into 4's and smaller ones in half. Once the puff pastry is out of the oven and completely cooled you can separate each rectangle into a top and a bottom. Pour your pint of heavy cream into the cold bowl, add the sugar and mix on high for about 2 minutes until soft peaks are formed.
To assemble the Neapolitan take a bottom half of a puff pastry square, put the whipped cream down then add a combination of strawberries and raspberries. Use another half of the puff pastry for the 2nd layer putting another spoonful of whipped cream down and then your blueberries. Think of your whipped cream as glue it will help keep the berries in place as long as you don't pile them too high! To finish the Neapolitan use one of the tops of the puff pastry, dollop one more spoonful of whipped cream and add a few more strawberries and raspberries to finish it off. Serve immediately!