Monday, August 12, 2013

A berrylicous dessert!

Napoleons are a classic french pastry. Traditionally, they are made with puff pastry, pastry cream and vanilla glaze. It has three layers of puff pastry and two layers of pastry cream. It's light and airy and definitely delicious. Once you have one, it will change the world as you know it. It's crunchy, sweet, rich and flavorful. There is nothing finer than a Napoleon. It is hard to stop eating this delightful sweet! Now, there is endless variations on this timeless dessert. This particular modification has lemony and airy filling, as well as, wonderfully delicious berries that are perfect for the season. The filling is a greek yogurt and marscapone with a hint of lemon atop of cinnamon sugar phyllo squares. It is bright and colorful and the components can be made ahead and then assembled for company. Enjoy this wonderfully summer dessert with friends and family.

Lemon Berry Napoleon

Serves: 6-8         Cook Time: 20 min         Prep Time: 20 min
  • 1 package phyllo dough
  • 1 stick butter, melted
  • 1/2-3/4 cup cinnamon sugar for dusting
  • 8 oz marscapone
  • 1 cup greek yogurt
  • 1 lemon, zested and juiced
  • 3 tablespoons powdered sugar
  • 1 pint blueberries
  • 6 oz raspberries
  • 1 lb Strawberries, sliced
  • 1/4 cup sugar
  • 1 1/2 teaspoons vanilla extract, divided
  • 2 tablespoons sugar
  • 1 cup whipping cream


Let one roll of phyllo dough thaw out a room temperature. Once thawed, unroll and place a damp paper towel over to keep the phyllo from drying out. On a parchment lined counter, place 1 sheet of phyllo dough. Brush with enough butter to coat. Sprinkle with cinnamon sugar to coat. Repeat with 3 more layers of phyllo dough. Cut into 4x4 inch squares. Bake at 350F for 10 minutes. Repeat with remaining roll of phyllo dough. Once the squares are done, make the filling.

In a mixer, combine marscarpone, greek yogurt, lemon zest and juice, powdered sugar. In a separate bowl, whip cream slightly, then add 1 teaspoon vanilla and 2 tablespoons sugar. Continue whipping until stiff peaks are formed. Fold in 1/3 of the mixture into the marscarpone mixture. Slowly fold in the other 2/3 of the mixture.

To make fruit mixture, combine all fruit with sugar and 1/2 teaspoon vanilla. Let it sit and macerate for at least 10 minutes.

To assemble, fill a pastry bag with filling. Place a dot of the filling in the middle of the plate. Place a square of phyllo dough on top. Top with enough filling to cover. Then add a scoop of fruit. Repeat once more. Finish with a layer of phyllo dough. Then top with berries, powdered sugar and whipped cream for garnish, if desired. Enjoy this light and crispy treat!

Tip- Whipping cream, to achieve a fluffier whipped cream. Refrigerate your bowl, whip attachment as well as your cream. This will allow more air to incorporate in the cream and keep it stable longer. If you want to flavor it. Add the liquor or extract after you have increased the volume by 1/3 or 1/2. Then slowly add in sugar and other flavoring ingredients.

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