CLOSE

Lemon Blueberry Petite Napoleons

test

Good things come in small packages, like these rectangles of puff pastry, filled with creamy lemon custard, fresh blueberries and whipped cream.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Cool: 10 minutes
  • Serves: 24
1 star 2 star 3 star 4 star 5 star
4 11

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 egg, beaten

  • 2 tbsp. sugar

  • 10 oz. lemon curd (about 1 cup)

  • 12 oz. frozen whipped topping, thawed (about 4 3/4 cups)

  • 2 cups fresh blueberries

Directions

  1. Heat the oven to 375°F.  Lightly grease 2 baking sheets.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 24 (1 1/2 x 3-inch) rectangles.  Place the pastries onto the baking sheets.  Brush the pastries with the egg and sprinkle with the sugar.

  3. Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.  Split each pastry into 2 layers, making 48 in all.

  4. Place the lemon curd into a medium bowl.  Fold in 1 1/2 cups whipped topping.

  5. Spread about 1 tablespoon lemon curd mixture on each bottom layer.  Top each with about 1 tablespoon blueberries, about 1 tablespoon remaining whipped topping and a top layer.

  6. Ingredient Note: For 3 cups sweetened whipped cream, beat 1 1/2 cups heavy cream, 3 tablespoons sugar and 1/2 teaspoon vanilla extract in a medium bowl with an electric mixer on high speed until stiff peaks form.

Watch a how-to demonstration of this recipe technique.

Close

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Theresa W.
Date: 6/29/2006

5 star rating

"This is a melt in your mouth dessert that my boys and I loved!!!!"

Submitted by:
Manon M.
Date: 9/27/2006

5 star rating

"I added lemon zest to the topping I blended blueberries and raspberries and at the end dusted each Napoleon with icing sugar. Then I drizzled melted semi-sweet chocolate back and forth over the tops. It was gorgeous!"

Submitted by:
Norma C.
Date: 12/31/2006

5 star rating

"Very tasty. My guests thought I spent all day baking!!!"

More Recipes

  • TOOLS
  • SHARE