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Easy Raspberry Lemon Napoleons Recipe

Easy Raspberry Lemon Napoleons

Golden puff pastry is layered with lemon curd, lemon-scented whipped cream, and fresh raspberries to create six crisp, creamy individual desserts. Assemble shortly before serving for the best texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pastry
  • 17.3 ounces (2 sheets) Frozen puff pastry, thawed
Lemon Cream Filling
  • 1/2 cup Prepared lemon curd
  • 1 cup Heavy whipping cream, cold
  • 2 tablespoons, plus more for dusting Confectioners’ sugar
  • 1 teaspoon Finely grated lemon zest
  • 1/2 teaspoon Vanilla extract, optional
Fruit
  • 1 pint, about 2 cups Fresh raspberries

Method
 

Step-by-Step
  1. Heat the oven to 400°F and line a baking sheet with parchment paper. Unfold the thawed puff pastry sheets and cut each sheet into 9 equal rectangles, producing 18 pieces total.
  2. Arrange the pastry rectangles on the prepared baking sheet and prick each piece lightly with a fork. Bake for 12 to 15 minutes, until the pastry is well puffed and golden brown.
  3. Cool the baked pastry completely for 15 to 20 minutes. If any pieces puff unevenly, gently press them flatter after cooling so they are easier to stack.
  4. Whip the cold heavy cream with the confectioners’ sugar, lemon zest, and optional vanilla extract until medium-stiff peaks form. Keep the cream chilled until you are ready to assemble the desserts.
  5. Place one pastry rectangle on each serving plate. Spread or pipe a small amount of lemon curd over the pastry, add whipped cream, and arrange several raspberries on top.
  6. Add a second pastry rectangle and repeat the lemon curd, whipped cream, and raspberry layers. Finish each napoleon with a third pastry rectangle.
  7. Dust the completed napoleons with confectioners’ sugar. Serve soon after assembling while the pastry is crisp and the filling is cool.

Notes

Thaw puff pastry in the refrigerator rather than at room temperature for better rising and more even baking. Keep baked pastry and filling refrigerated separately until needed, because filled pastry softens over time. For a different filling style, fold about 1/2 cup lemon curd into 1 cup whipped cream instead of layering the curd separately.