Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Unfold the thawed puff pastry sheets onto a lightly floured surface. Using a sharp knife or pizza cutter, cut each sheet into three equal rectangles, aiming for approximately 4x6 inches. You should have six rectangles in total. Prick each rectangle all over with a fork. This step is crucial to prevent the pastry from puffing up unevenly.Puff Pastry
- Carefully transfer the pastry rectangles to the prepared baking sheets, leaving some space between them. Place another sheet of parchment paper on top of the pastry and another baking sheet on top of that. This "sandwich" method will help keep the pastry flat as it bakes. Bake for 15-20 minutes, or until the pastry is golden brown and cooked through. Remove the top baking sheet and parchment paper and bake for an additional 3-5 minutes to ensure the bottoms are also nicely browned and crisp. Let the baked pastry rectangles cool completely on a wire rack.Puff Pastry
- While the pastry cools, prepare the raspberry cream. In a chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until medium-stiff peaks form. Be careful not to overbeat, or it will turn into butter.1 1/2 cups Heavy Cream, 1/2 cup Powdered Sugar, 1 teaspoon Vanilla Extract
- Gently fold in about ½ cup of the fresh raspberries and a tablespoon of the raspberry jam (if using) into the whipped cream. You want to create swirls of raspberry goodness without completely puréeing the berries, leaving some texture. Reserve the remaining fresh raspberries for garnish.1 cup Fresh Raspberries, 1/4 cup Raspberry Jam or Preserves
- Once the puff pastry is completely cool, it’s time to assemble. Take one cooled pastry rectangle and spread a generous layer of the raspberry cream over the top. Gently place a second pastry rectangle on top, pressing down slightly. Spread another layer of raspberry cream on top of the second pastry. Finally, crown it with the third pastry rectangle.Puff Pastry, 1/2 cup Powdered Sugar
- Lightly dust the top Napoleon layer with powdered sugar using a fine-mesh sieve. Garnish with the reserved fresh raspberries and a drizzle of warmed raspberry jam, if desired. Repeat this assembly process for the remaining pastry rectangles to create three individual Napoleons. For the best results, allow the Napoleons to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the cream to set.1/2 cup Powdered Sugar, 1 cup Fresh Raspberries, 1/4 cup Raspberry Jam or Preserves
Notes
Best enjoyed the day they are made. For longer storage, keep components separate. Reheating is not recommended. Pastry can be frozen for up to 1 month.