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Raspberry Cream Napoleons

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Raspberry Cream Napoleons are a light and elegant dessert featuring layers of flaky puff pastry, rich vanilla cream, and fresh raspberries. This impressive treat is easy to assemble and perfect for entertaining or a fancy finish to any meal.

Ingredients

  • 2 sheets puff pastry, thawed
  • 1 cup fresh raspberries
  • 1 cup heavy cream
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • Powdered sugar, for dusting
  • 1 egg, beaten (optional, for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C). Unfold thawed puff pastry sheets on a lightly floured surface and cut into equal rectangles or squares.
  2. Place pastry pieces on a parchment-lined baking sheet. Prick each with a fork to prevent over-puffing. Brush with beaten egg for a golden finish (optional).
  3. Bake for 12–15 minutes or until puffed and golden brown. Let cool completely on a wire rack.
  4. In a bowl, whisk together cold milk and vanilla pudding mix until thickened. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the pudding mixture.
  5. Gently stir in raspberries or set them aside for layering.
  6. To assemble, layer one piece of pastry with raspberry cream and a few raspberries (if not mixed in), then top with another pastry piece. Repeat for triple layers if desired.
  7. Dust tops with powdered sugar before serving.

Notes

  • Swap raspberries with strawberries or blueberries for variety.
  • Add lemon zest or use lemon pudding for a citrus twist.
  • Drizzle melted chocolate over the top for extra indulgence.
  • Use Greek yogurt instead of heavy cream for a lighter filling.
  • Assemble just before serving to keep pastry crisp.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-cream-napoleons/