Red, White, and Blue Mixed Berry Puff Pastry Napoleon
Layers of flaky puff pastry are filled with whipped cream, strawberries, and raspberries then topped with a sweet blueberry sauce!
1Tablespooncornstarchmixed with 1 Tablespoon water
1sheetpuff pastrythawed and cut into 9 equal squares
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.
** Nutritional information is an estimate and may vary.