Ingredients:
1(17oz) Package Frozen Puff pastry dough
1 Cup Heavy Whipping Cream, chilled
½ Cup Confectioner’s sugar + more for dusting the Napoleons
1 Tsp Vanilla Extract
4 Ozs Cream cheese, room temperature
Fresh Raspberries (optional)
Preheat oven to 375°F.
Prepared the filling:
In the bowl of a stand mixer or using an electric hand mixer, whip the cream until stiff. Set aside while you whisk together the cream cheese, sugar and vanilla until smooth, gently fold in the whipped cream and mix to incorporate. Refrigerate for 1 or 2 hours before use.
Pastry:
Cut the frozen pastry dough into 2 x5” strips, saving the end cut strips of 1×5 strips. Bake in the preheated oven for 20 minutes or until golden brown. Leave to cool completely, gently separate the baked pastry by sliding a butter knife through from the side into 3 sections. Crumble the scrap pieces with your hands and place in a bowl.
Assembly:
Pipe in about 2 tablespoons of the filling on the bottom section (at this point you can place a few halved pieces of raspberries on top of the filling if you choose to), place the middle section on top then pipe some more of the filling then cover with the top. Gently spread a little of the filling on top to help adhere the crumbs to the top and sides of the Napoleon. Dust with confectioner’s sugar. Serve chilled.
