Lemon-Pistachio Napoleons

By Vegiegail

Ingredients

• For the mousse:
• 2 sheets vegan puff pastry, defrosted 45 minutes before baking
• 1 1/2 cups shelled pistachios, soaked for 2 hours
• 1 8-oz container vegan cream cheese
• 2/3 cup powdered sugar
• 1 tsp vanilla
• 1 tsp lemon zest
• 1/2 tsp salt
• For the glaze:
• 1 cup powdered sugar
• 1 tsp vanilla
• 4 1/2 tsp water, divided
• 1 Tbsp cocoa powder
• For a more classic vanilla-filled Napoleon, substitute cashews for the pistachios, omit lemon zest, and blend the cream until completely smooth. To enhance the flavor, add the seeds of 1/2 vanilla bean.

Details

Servings 12
Adapted from bittersweetblog.wordpress.com

Preparation

Step 1

1. Preheat oven to 375°. Unfoled each pastry seet and use a rolling pin to flatten and smooth out creases of each sheet, which should measure approximately 10x14 inches. With a fork, prick sheet every 2 inches. Place puff pastry on top of baking sheet lined with parchment paper.Place another sheet of parchment paper on top of puff pastry, then place a second baking sheet right on top to weigh pastry down as it bakes. Repeat with second sheet of puff pastry.

2. Bake for 25-30 minutes or until pastry is golden brown. If pastry is slightly pale in center after removing top baking sheet, bake uncovered for 5 additional minutes. Let cool completely.

3. For the mousse, into a blender or food processor, add pistachios and process until finely chopped. Add cream cheese, on spoonful at a time, blending for 1 minute for each spoonful. Add powdered sugar, vanilla, lemon zest, and salt and blend again, scraping down sides as needed. Purée until completely smooth. Store in an air-tight container and refrigerate overnight to set.

4. Place a wire rack on top of a baking sheet. Using a sharp knife or pizza cutter, slice each pastry sheet into 18 small rectangles, approximately 1x2 inches for 36 pieces total. Move 12 pastry rectangles onto wire rack to be glazed.

5. For the glaze, in a medium bowl, combine powdered sugar, vanilla, and 4 teaspoons water until smooth. Using a large spoon, smooth glaze over each rectangle evenly. Before remaining glaze sets, whisk in cocoa powder and remaining 1/2 teaspoon water. Using a piping bag, drizzle thin stripes of cocoa glaze across short width of each rectangle. Take a toothpick and run it up and down full length to create icing pattern. Let dry and harden.

6. Transfer mousse to a piping bag fitted with a large round tip. on top of 1 piece of unglazed pastry, pipe out an even layer of filling. Place a second piece of unglazed pastry on top, cover with another layer of mousse, and finish the stack with one glazed pastry rectangle. Repeat with remaining ingredients. Serve immediately, or make mousse and pastry ahead and assemble just before serving. Store in an air-tight container at room temperature for 1 day. (I stored in refrigerator for several days.)