Need a quick and easy patriotic-friendly recipe? A Mixed Berry Napoleon dessert is made with layers of puff pastry and fresh berries. It’s light, flaky, and comes together in a snap!
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If you are anything like me, you have probably 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 to check those boards until it’s too late. Every single year.
Now that I’m creating new recipes regularly and trying to keep my kids entertained all summer, I thought it was high time to get my rear in gear and make a patriotic dessert!
Puff pastry dessert recipes are always a good choice. This Mixed Berry Napoleon recipe is definitely proof of that!
This is an easy dessert that doesn’t require too many ingredients. All you need are some fresh berries, puff pastry, and whipped topping. Plus, a few pantry staples.
Why This Recipe Works
Come summer, you really can’t go wrong with fresh berries.
This recipe for a Mixed Berry Napoleon dessert uses layers of light, 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.
It’s a delicious combination of red, white, and blue. These desserts are perfect for patriotic holidays like the 4th of July and Memorial Day.
This Napoleon recipe can even be made ahead of time. Be sure to keep them nice and cold in the refrigerator until you’re ready to serve them. Just keep in mind that baked puff pastry is always best the day it’s made.
How to Make A Napoleon Dessert
What You Need To Make This Recipe
For the Blueberry Sauce, you will need:
- 1 cup blueberries
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tablespoon corn starch (mixed with 1 tablespoon water)
- 1/4 teaspoon vanilla extract
- 1 teaspoon lemon juice
For the Napoleon, you will need:
- 2 sheets puff pastry (thawed)
- 2 cups whipped cream
- 1 cup raspberries (halved)
- 1 cup strawberries (sliced)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If you’re 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 18 even sized squares and arrange on a 2 baking sheets. I line my baking sheets with Silpat mats to help keep the pastry from sticking.
Prick the squares all over with a fork (not pictured because I forgot this crucial step and ended up with big puffy squares!).
Tip: prick the puff pastry squares with a fork before baking to keep them from puffing up. I did not do this in the photos and ended up having to cut each square in half instead.
Bake for 12-15 minutes, or until lightly browned. See how puffy they get if you forget to prick them with a fork?
While the puff pastry is cooking, start making your Blueberry Sauce.
Add 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.
Tip: the blueberry sauce can be made ahead of time. This allows it more time to cool before topping each Napoleon with it.
Once the puff pastry is cool, 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.
Assemble by layering 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.
Tips and Techniques
- You can make the blueberry sauce ahead of time. This allows it to have more time to cool before you use it.
- Be sure to prick the puff pastry squares with a fork before baking to keep them from puffing up.
- Store leftovers in an airtight container in the refrigerator. Use within a day or 2 for best results.
FAQ’s
What is A Napoleon?
A Napoleon, referred to as a Mille-feuille in France, is a French layered dessert. It is traditionally made with layers of puff pastry and almond or pastry cream.
More Mixed Berry Recipes To Try
Here are a few more mixed berry recipes that you might enjoy:
- Mixed Berry Smoothie
- Mixed Berry Puff Pastry Tart
- Mixed Berry Scones
Love this Mixed Berry Napoleon recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, please leave a comment and a star rating – I really appreciate it!
Mixed Berry Napoleon with Puff Pastry
Ingredients
Napoleon
- 2 sheets puff pastry (thawed and cut into 18 equal squares)
- 2 cups whipped cream
- 1 cup raspberries (halved)
- 1 cup strawberries (sliced)
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
Instructions
- Preheat your oven to 400°F.
- Arrange the 18 pieces of puff pastry on two baking sheets. Prick each square all over with a fork.
- Bake 12-15 minutes, or until lightly browned.
- While the puff pastry is cooking, make the 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. Allow to cool some.
- Once the puff pastry is cool, 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.
Notes
Tips and Techniques
- You can make the blueberry sauce ahead of time. This allows it to have more time to cool before you use it.
- Be sure to prick the puff pastry squares with a fork before baking to keep them from puffing up.
- Store leftovers in an airtight container in the refrigerator. Use within a day or 2 for best results.
Nutrition
This recipe was originally posted on July 21, 2016. Images were updated on May 9, 2018. The post was updated with more details, more thorough instructions, tips, techniques, and FAQ’s in May 2020.
