Cranberry-Lime Napoleon
All the components for this multilayered dessert can be prepared ahead of time; assemble the dessert about an hour before serving.
Ingredients
CRANBERRY FILLING
- 4 cups 1 pound fresh cranberries
- 1 cup granulated sugar
- ¼ cup fresh lime juice
- 2 teaspoons grated lime zest
MASCARPONE FILLING
- ¾ cup heavy cream
- 1 8-ounce container mascarpone
- 1 tablespoon honey
ASSEMBLING THE NAPOLEON
- ½ 17.3 ounce package frozen puff pastry (1 sheet), thawed
- Confectioners’ sugar
Instructions
THE CRANBERRY FILLING
- Combine the cranberries, sugar, and lime juice in a saucepan. Bring the mixture to a boil, reduce the heat to medium, and stir in the lime zest. Cook, stirring frequently, until the cranberries burst and the mixture thickens, about 15 minutes. Let cool.
- Heat the oven to 400°F. Line a baking sheet with parchment paper. Unfold the pastry sheet on a lightly floured surface. Cut into three strips along the fold marks, and place on the baking sheet 2 inches apart. Bake for 15 minutes or until puffed and deeply golden. Let cool.
THE MASCARPONE FILLING
- Whip the cream until soft peaks form in a medium bowl. Fold the mascarpone and honey into the whipped cream until combined.
TO ASSEMBLE THE NAPOLEON
- Split each strip pastry into two layers, forming a total of six layers. Spread 1/2 cup cranberry filling on one pastry layer. Top with 1/2 cup mascarpone mixture, evenly spread. Place another layer of pastry on top. Repeat the layers, and finish with a pastry layer. Sprinkle the top with confectioners’ sugar. Repeat to assemble another napoleon.
Jacqueline Plant
Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.
