Need a quick and easy patriotic-inspired recipe? This Red, White, and Blue Mixed Berry Puff Pastry Napoleon dessert is light, flaky, and comes together in a snap!
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If you are anything like me, you’ve pinned a bunch of red, white, and blue sweets and treats onto your 4th of July and Memorial Day Pinterest boards. I mean well, but I tend to forget all about them until the day before the holiday. Every single year. I have the best intentions, yet, I haven’t revisited any of those pins in quite some time. Now that I’m creating recipes on the regular, and trying to keep my kids entertained all summer, I thought it was high time to get my rear in gear and make us a patriotic dessert!
Come summer, you really can’t go wrong with fresh berries! This recipe for a Mixed Berry Puff Pastry Napoleon dessert uses layers of flaky, delicious puff pastry loaded with whipped cream and fresh raspberries and strawberries. The top layer is drizzled with an easy-to-make Homemade Blueberry Sauce.
This dessert is really light and flaky! It’s one of those desserts that you are going to want more of, so make sure you have enough for seconds!
This Napoleon recipe can easily be made ahead of time as well. Just keep them nice and cold in the fridge until you’re ready to serve!
MIXED BERRY PUFF PASTRY NAPOLEON
Prep!
If your using frozen puff pastry, make sure to sit it out on the counter to defrost for about 40 minutes before you begin.
Preheat your oven to 400°F.
Create!
Cut the puff pastry into 9 even sized squares and arrange on a baking sheet. I line my baking sheet with a Silpat mat to help keep the pastry from sticking.
Bake for 12-15 minutes, or until lightly browned.
While the puff pastry is cooking, start making your Blueberry Sauce by adding the blueberries, water, sugar, cornstarch mixture, vanilla, and lemon juice to a saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer 3-5 minutes until thickened, stirring occasionally.
Once the puff pastry is cool, carefully separate each piece in half. Spread about 1 Tablespoon of whipped cream onto 12 of the pastry pieces. Lay strawberries over 6 of the whipped cream covered pieces, and raspberries over the other 6. Add another dollop of whipped cream on top of each layer of berries.
To assemble, place the strawberry pastry on top of the raspberry pastry then top with one of the remaining plain pastry pieces.
Present!
Place a spoonful or two of the Blueberry Sauce over each one and add more whipped cream, if desired!
Enjoy!
I would love for you to give this Red, White, and Blue Mixed Berry Puff Pastry Napoleon a try – it doesn’t even have to be a patriotic holiday! Let me know what you think and what fun plans you have for the holiday!
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Red, White, and Blue Mixed Berry Puff Pastry Napoleon
Ingredients
Blueberry Sauce
- 1 Cup blueberries
- 1/2 Cup water
- 1/4 Cup granulated sugar
- 1 Tablespoon cornstarch mixed with 1 Tablespoon water
- 1/4 teaspoon vanilla extract
- 1 teaspoon lemon juice
Napoleon
- 1 sheet puff pastry thawed and cut into 9 equal squares
- 2 Cups whipped cream
- 1 Cup raspberries halved
- 1 Cup strawberries sliced
Instructions
- PREP: If you are using frozen puff pastry, allow it to thaw on the counter for about 40 minutes before you begin. Preheat your oven to 400°F.
- Arrange the 9 pieces of puff pastry on a baking sheet. Bake 12-15 minutes until lightly browned.
- While the puff pastry is cooking, start making your Blueberry Sauce by adding the blueberries, water, sugar, cornstarch mixture, vanilla, and lemon juice to a saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer 3-5 minutes until thickened, stirring occasionally. Keep warm.
- Once the puff pastry is cool, carefully separate each piece in half. Spread about 1 Tablespoon of whipped cream onto 12 of the pastry pieces. Lay strawberries over 6 of the whipped cream covered pieces, and raspberries over the other 6. Add another dollop of whipped cream on top of each layer of berries.
- To assemble, place the strawberry pastry on top of the raspberry pastry then top with one of the remaining plain pastry pieces. Place a spoonful of the Blueberry Sauce over each one and add more whipped cream if desired.
