Fresh Lemon Berry Napoleons
Are you burned out on Easter candy yet? Easter hasn’t even happened, but I feel like as bloggers, we have to plan so far in advance of each holiday we’re totally and completely the holiday when it finally comes around. I was over Halloween by Labor Day. And Halloween is my favorite holiday – because it’s my BIRTHDAY – but I was already over it in September. Same thing happened at Turkey Day, Christmas and Valentine’s Day. The only way I’m not burned out on Easter yet is that is has the best candy of all the other holidays – Cadbury Mini Eggs with that crunchy candy coating and melty chocolate in side and all the malted eggs you can handle. HEAVEENNN!! But when that inevitable candy burn out happens – I’ll latch on to all the fresh fruit I can muster and this Fresh Lemon Berry Napoleon is first in the line.
These lemon berry Napoleons are so fabulously easy, and they feed a herd – so if you’re in a pinch to find something to make for Easter brunch this is money in the bag. Easter eggs in the basket? Gotta be seasonally appropriate here.
Next is whipping up some lemon kissed whipped cream, and topping it with fresh berries! Viola, friends!
It’s a sight to behold and you friends will totally be asking you to bring this to every function this spring and summer. I guarantee it.
Between Ben and I, it was gone in 20 minutes. We couldn’t stop. Gluttony thine name is Keno.
Ingredients for Lemon Berry Napoleons
- Puff Pastry
- Heavy Whipping Cream
- Lemon Zest
- Powdered Sugar
And if you don’t want to make something to bring to Easter brunch – enter to win a Sucre 15 piece Signature Macaron Collection. They’re pure Eastery bliss!
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These lemon berry Napoleons are so fabulously easy, and they feed a herd. Puff pastry is layered with lemony whipped cream and fresh berries for an impressive presentation.
- 1 sheet Puff Pastry
- 2 cups Heavy Whipping Cream
- 2 tsp Lemon Zest, divided
- 2 1/2 Tbsp Sugar
- 1 1/2 cups Strawberries, quartered
- 1 cup Blueberries
- Powdered Sugar
- Preheat oven to 350 degrees.
- Roll thawed puff pastry dough into 15 by 12 inch sheet. Cut into three 5×12 inch rectangles. Poke each rectangle with a fork several times.
- Bake puff pastry rectangles on a parchment lined baking sheet for about 25-28 minutes or until golden brown. Place on wire rack to cool completely.
- In a stand mixer, whip heavy whipping cream until soft peaks form.
- Slowly whip in sugar and 1 teaspoon lemon zest until stiff peaks form.
- Plate one layer of puff pastry. Top with ⅓ whipped cream. Sprinkle on strawberries and blueberries and gently press into the whipped cream to make sure they stay in place.
- Top with another layer of puff pastry and gently press into previous layer to ensure it sticks to the whipped cream. Top new layer with more whipped cream and berries.
- Top with last ⅓ of puff pastry, remaining whipped cream and last of the berries.
- Sprinkle on last 1 teaspoon of lemon zest for garnish.
- Chill for up to 4 hours before serving, or serve immediately.
Adapted from Darigold Napoleon