Blueberry Lemon Napoleon
Blueberry Lemon Napoleon is a three-layered treat made with puff pastry sheets, homemade blueberry filling, stabilized whipped cream, and lemon curd.
Servings: 8 desserts
Calories: 395kcal
Ingredients
Blueberry Filling
- 2 ¼ cups (333 g) blueberries, fresh, divided
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Napoleon
- 2 sheets frozen puff pastry, thawed according to package directions
- 1 large egg, room temperature
- 2 teaspoons whole milk
- 1 cup lemon curd, divided
- 2 tablespoons confectioners' sugar, for dusting
- 1 ½ cups stabilized whipped cream, divided
Instructions
Blueberry Filling
- In a small saucepan over medium heat, mix 2 cups of the blueberries, sugar, lemon juice, and cornstarch. Heat until the sugar is dissolved, the blueberries are broken down, and it is thick and bubbly. You may need to break down the blueberries a little more with a fork. This will make about 1 ½ cups of filling. Set aside to cool while you prepare the rest of the ingredients.
- Once cool, mix in the remaining ¼ cup of blueberries with the filling.
Napoleon
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper.
- In a small bowl, whisk together the egg and milk until smooth.
- Lay one puff pastry sheet onto each lined baking sheet. Brush the egg wash over the tops of the puff pastry sheets. Cut each pastry sheet into 6 equal-sized rectangles. Leave about ½-inch of space between each puff pastry.
- Bake the puff pastries for 13-14 minutes, or until they puff up and turn golden brown.
- Allow the pastries to cool before assembling (5-10 minutes). Once cooled, separate the top layer from the bottom layer of each puff pastry. You will have a total of 24 rectangles.
Assembly
- On a serving dish or large plate, lay one rectangle of puff pastry. Pipe 2-3 tablespoons of stabilized whipped cream over the top, spreading it out evenly.
- Add 2 tablespoons of blueberry filling on top of the whipped cream.
- Top with a second puff pastry rectangle, cut side up. Spread 2 tablespoons of lemon curd on top of the second pastry, spreading it out into an even layer.
- Place a third pastry rectangle over the lemon curd and dust with the confectioners' sugar. Repeat the process for the remaining pastries. You will have a total of 8 desserts.
- Serve and enjoy!
Video
Nutrition
Serving: 1blueberry lemon napoleon | Calories: 395kcal