Raspberry Cream Napoleons are an elegant yet surprisingly simple dessert made with layers of flaky puff pastry, smooth vanilla cream, and juicy fresh raspberries. I love how the crispy pastry contrasts with the creamy filling and tart berries—it’s the kind of dessert that looks fancy but comes together easily. Perfect for special occasions or when I want to impress with minimal effort.
Why You’ll Love This Recipe
I love this recipe because it delivers bakery-style dessert vibes without needing any complicated techniques. The puff pastry gives it a delicate crunch, the cream is rich and luscious, and the raspberries add just the right amount of brightness. It’s light, fruity, and totally satisfying. Plus, I can assemble the layers ahead of time and chill them until I’m ready to serve, which makes entertaining a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Puff pastry sheets (thawed if frozen)
-
Fresh raspberries
-
Heavy cream
-
Vanilla pudding mix (instant)
-
Cold milk
-
Powdered sugar (for dusting)
-
Egg (for egg wash, optional)
Directions
-
I start by preheating the oven and unfolding the puff pastry sheets on a lightly floured surface. I cut each sheet into equal rectangles or squares, then place them on a baking sheet.
-
I prick each piece with a fork to prevent too much puffing, and brush them with a little beaten egg for a golden finish if I’m using it.
-
I bake the pastry until golden and crispy, then let them cool completely.
-
While the pastry cools, I whisk together cold milk and vanilla pudding mix, then fold in whipped heavy cream to make a light and fluffy filling.
-
I gently stir in fresh raspberries or leave them whole for layering.
-
To assemble, I layer one piece of puff pastry, then spoon or pipe on the raspberry cream, and top it with another pastry layer. I repeat if I want a triple-layer Napoleon.
-
I dust the tops with powdered sugar just before serving.
Servings and timing
This recipe makes about 6–8 Napoleons, depending on the size of the pastry pieces. It takes roughly 40 minutes total—15 minutes for prep and 25 minutes of baking and cooling time.
Variations
-
I sometimes use strawberries or blueberries instead of raspberries.
-
For a chocolate twist, I drizzle melted chocolate over the top or add chocolate shavings.
-
I make a lemon version by swapping the vanilla pudding for lemon pudding and adding lemon zest to the cream.
-
For a lighter option, I use Greek yogurt instead of heavy cream in the filling.
storage/reheating
I store assembled Napoleons in the fridge for up to 24 hours, but I try to serve them the same day so the pastry stays crisp. If I want to prep ahead, I bake the pastry and make the cream separately, then assemble just before serving. Leftovers are still tasty but will soften in the fridge.
FAQs
Can I make these ahead of time?
Yes, I usually bake the puff pastry and prepare the cream in advance, then assemble the Napoleons shortly before serving to keep the layers crisp.
Do I need to cook the pudding?
Nope. I use instant vanilla pudding and just mix it with cold milk before folding in whipped cream.
Can I use frozen raspberries?
I prefer fresh for the best texture, but if I’m using frozen, I thaw and drain them well to avoid making the cream runny.
How do I keep the puff pastry from getting soggy?
I make sure the pastry is fully baked and cooled before layering, and I serve them soon after assembling for the best texture.
What if I don’t have pudding mix?
I can make homemade pastry cream or a stabilized whipped cream instead. It takes a little longer but tastes just as good.
Conclusion
Raspberry Cream Napoleons are the kind of dessert I turn to when I want something that feels fancy but is secretly easy. The flaky pastry, creamy filling, and fresh raspberries make every bite feel special. Whether I’m hosting guests or treating myself, this recipe always delivers a beautiful and delicious result.
