Napoleon Wannabe
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 18 mins
Total time: 43 mins
Ingredients
  • Crust:
  • 2 sheets of Frozen Puff Pastry, thawed
  • Filling:
  • 8 ounces mascarpone cheese, room temperature
  • 2½ cups heavy whipping cream
  • 1¼ cups whole milk
  • 2 teaspoons vanilla extract
  • ½ cup sugar
  • confectioners sugar for dusting
  • Topping (optional):
  • 1 pint blueberries
  • ½ pint raspberries
  • 1 pint strawberries, sliced
  • 2 tablespoons confectioners sugar
Instructions
  1. For the crust:
  2. Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
  3. Unfold the pastry sheets, one at a time, keeping the one not in use covered in plastic wrap. Use your hands to gently pull and stretch the dough to a 14” x 10” rectangle. It is not critical that the dough be exactly measured. It is more important that the two sheets be about the same size.
  4. Transfer the dough to a lined baking sheet. Repeat with the second puff pastry sheet. Bake at 350° for 15-18 minutes. Check often and poke any puffed up dough down with a fork. The pastry sheets will be golden brown when done.
  5. Remove from oven and cool completely before preparing the filling.
  6. For the filling:
  7. Combine the mascarpone, cream, milk, vanilla and sugar into a large mixing bowl. Whip together, initially on low speed and then increase to medium speed once the mixture starts to hold a shape. Beat until stiff peaks are formed.
  8. Pour the filling over one of the baked puff pastry sheets. Use a metal spatula to evenly distribute the filling. Gently place the other pastry sheet over the filling, pressing lightly on it so that the puff pastry does not move.
  9. Cover with plastic wrap, pushing the wrapping onto the filling. Refrigerate for one day.
  10. For the topping:
  11. Combine all the fruit into a bowl. Stir in the confectioners sugar and macerate the berries for 1 hour.
  12. Remove plastic wrap and dust with confectioners sugar. Use a serrated knife to cut the Napoleon Wannabe slices. Spoon berries over the individual slices, if desired.
  13. Betsy's tidbits:
  14. Napoleon Wannabe may be halved without a problem. Use only one puff pastry sheet and cut it in half after it is stretched out. Divide the filling and topping ingredients in half, too.
  15. The filling is initially mixed on low speed to prevent the kitchen from wearing most of the filling.
Notes
Additional time is needed for refrigerating Napoleon Wannabe overnight and macerating the berries.
Recipe by Desserts Required at https://www.dessertsrequired.com/napoleon-wannabe