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Cranberry-Lime Napoleon

All the components for this multilayered dessert can be prepared ahead of time; assemble the dessert about an hour before serving.
Print Recipe
Servings 10

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.