HEART-SHAPED RASPBERRY NAPOLEONS
This delicious recipe for heart-shaped raspberry Napoleons, a perfect Valentine's Day dessert, is from chef John Barricelli.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Place puff pastry on a parchment paper-lined baking sheet and poke holes all over surface using the tines of a fork; top with a second piece of parchment paper. Place 2 baking sheets on top of parchment paper to weigh down; transfer to oven. Bake until golden brown, 20 to 25 minutes.
- Remove puff pastry from oven and uncover; let cool completely. Using a 3 1/4-inch heart-shaped cookie cutter, cut six hearts from puff pastry, reserving scraps.
- Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Place 1 heart-shaped piece of puff on each of two dessert plates. Pipe pastry cream over the surface of each heart, almost to the edge. Place raspberries around the perimeter of the pastry cream. Top each with a second puff pastry heart and repeat process. Top each with a third puff pastry heart.
- Crumble a little of the reserved puff pastry scraps and top Napoleons with crumbs. Dust tops with confectioners' sugar and pipe a little pastry cream in the center of each. Top with a raspberry and serve immediately.
RASPBERRY NAPOLEONS
You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry to a 10-by-15-inch rectangle. Transfer to a baking sheet lined with parchment paper.
- Prick pastry all over with a fork. Cover completely with another sheet of parchment paper; weight with another baking sheet (same size or slightly smaller) to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down, until pastry is golden, 30 to 40 minutes. Remove top sheet and parchment, and let pastry cool.
- Transfer pastry to a cutting board. With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces.
- Dividing evenly, put a large dollop of pudding (2 to 3 tablespoons) on 8 of the 12 pastry pieces; top with raspberries and a little more pudding.
- Assemble napoleons on serving plates: For each napoleon, stack two pieces of pastry already topped with pudding and raspberries, then top with a plain piece. Dust lightly with confectioners' sugar.
- Make Raspberry Sauce (optional): In a small bowl, stir together 1/4 cup raspberry jam and 1 tablespoon water; pass through a fine-mesh sieve. Thin with additional water if needed.
- Garnish plate with Raspberry Sauce, if desired.
Nutrition Facts : Calories 249 g, Fat 11 g, Fiber 3 g, Protein 5 g
RASPBERRY NAPOLEONS DESSERT
Raspberry Napoleons are an incredibly easy and tres delicieux summertime dessert. The combination of a crisp puff pastry with sweet cream cheese and raspberries is hard to beat. The size of Napoleons you make is really up to you. I find that a 3x3-inch square is usually a good size, but use your own discretion.
Provided by Baker's Daughter
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
- Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
- Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 23.7 g, Cholesterol 17.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 118.4 mg, Sugar 8.6 g
CHOCOLATE AND RASPBERRY NAPOLEONS
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
- Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.
- In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
- Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
- To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
- To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out 4 hearts from the semifreddo. Divide the raspberry sauce between 2 dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart and repeat layering until there are 3 layers of chocolate and 2 layers of semifreddo, ending with a chocolate heart. Garnish with the reserved fresh raspberries (if using), sift confectioners' sugar over the raspberries, if desired.
CHOCOLATE AND RASPBERRY HEART NAPOLEONS
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
- Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.
- In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
- Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
- To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
- To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners' sugar over the raspberries, if desired.
More about "heart shaped raspberry napoleons recipes"
HEART SHAPED RASPBERRY PIES RECIPE - HEARTH AND VINE
From hearthandvine.com
RASPBERRY NAPOLEON (VALENTINE'S DAY SPECIAL) | PICTURE …
From picturetherecipe.com
RASPBERRY NAPOLEON RECIPE | SIDECHEF
From sidechef.com
5/5 (2)Total Time 1 hrCuisine AmericanCalories 315 per serving
- Using a smaller heart shaped cutter, make a mark inside the bigger heart cut out. Don't cut all the way through, you're just trying to make a marking you can see later.
- Place the puff pastry hearts on a cookie sheet, lined with wax paper. And bake at 425 degrees F (220 degrees C) for 10 to 12 minutes until golden and crispy.
- In the mean time, dissolve Granulated Sugar (1/2 cup) in 2-3 tablespoons of water and bring to a bubble.
RASPBERRY NAPOLEON DESSERT - DRISCOLL'S
From driscolls.com
Servings 6Cholesterol 26.75 mgCalories 278Saturated Fat 9.75 g
WAFFLE NAPOLEONS WITH RASPBERRY CREAM | WILLIAMS SONOMA
From williams-sonoma.com
HEART-SHAPED RASPBERRY NAPOLEONS - MEALPLANNERPRO.COM
From mealplannerpro.com
WAFFLE NAPOLEONS WITH RASPBERRY CREAM | WILLIAMS SONOMA
From williams-sonoma.ca
#LOVE THIS RECIPE #LOCAL #BAKER... - DANBURY'S HAMLETHUB | FACEBOOK
From facebook.com
HEART-SHAPED RASPBERRY NAPOLEONS | DESSERTS, CREAM …
From pinterest.com
HEART-SHAPED RASPBERRY NAPOLEONS | RECIPE | NAPOLEON …
From pinterest.com
RASPBERRY NAPOLEONS – A HEALTHY DESSERT - MARIE BOSTWICK
From mariebostwick.com
HEART-SHAPED NAPOLEONS RECIPE – EVERYDAY DISHES
From everydaydishes.com
HEART-SHAPED RASPBERRY NAPOLEONS | PASTRY CREAM RECIPE, CREAM …
From pinterest.co.uk
HEART SHAPED CHAMBORD RASPBERRY NAPOLEONS FOR YOUR VALENTINE
From whatscookinitalianstylecuisine.com
HEART-SHAPED CHOCOLATE RASPBERRY CAKES : RECIPES - COOKING …
From cookingchanneltv.com
RASPBERRY NAPOLEON | PICTURE THE RECIPE
From picturetherecipe.com
HEART SHAPED RECIPES - RASPBERRY RECIPES AT RASPBERRY-DEPOT.COM
From raspberry-depot.com
You'll also love
Related Search