Valentine's Day is one of my favorite days of the year. It's a day devoted to sharing your heart with those special to you, whether it's your significant other, child, parent or friends. If you're not one to share your feelings much, Valentine's Day gives you reason to do so. Of course, this has never been an issue for me - I make no bones about sharing my feelings anytime.
If you get my monthly newsletter then you've already seen a special Valentine's Day dessert plus this one. However, if you don't receive it, then here's a wonderful dessert that looks difficult but is quite simple. Taking no time to prepare the end result is tasty, pretty and the perfect expression of your affection!
Although I'm demonstrating this dessert in a heart shape, you could cut it to be any shape from squares, triangles, to holiday shapes. Add raspberries, strawberries, blueberries, blackberries - any type of berry or blend of berries to suit your taste.
Here's a how-to video I put together to assist, when you're ready to make Raspberry Napoleans -blended with one of my favorite love songs by Anita Baker, called "Rapture."
Below the video is the recipe. I hope you enjoy it!
(Music: Antia Baker, "Rapture")
Raspberry Napoleans
Ingredients:
1/4 cup granulated sugar
1-2 sheets frozen puff pastry, thawed (depending on shape used)
1 pound fresh sliced strawberries, raspberries, blueberries, and/or blackberries
Sugar to taste
1 cup whipping cream
2 Tablespoons Chambord or Framboise liqueur
1-2 sheets frozen puff pastry, thawed (depending on shape used)
1 pound fresh sliced strawberries, raspberries, blueberries, and/or blackberries
Sugar to taste
1 cup whipping cream
2 Tablespoons Chambord or Framboise liqueur
Directions:
Preheat oven to 375 degrees F.
Sprinkle work surface with the granulated sugar. Unroll puff pastry and place on sugar. Drizzle with additional sugar, and roll out puff pastry to 1/16 - 1/8 inch thick. Prick entire surface with a fork. This is called, "docking" and will keep the puff pastry from rising too much. Cut into desired shape. Transfer to baking sheets lined with parchment paper.
Bake for 15 minutes or until golden brown. Check the dough about mid-way through the cooking. If it's puffing up, poke it with a fork to deflate it. When done, transfer to a rack to cool. Puff Pastry shapes can be made 1 day ahead and kept in an airtight container.
Mix desired berries with sugar to taste - can smash lightly with a fork to get the juices to macerate quickly. Cover and set aside for 1 hour. You can prepare the berries several hours in advance.
Just before assembling the dessert, whip chilled cream at high speed until soft peaks start to form. Add powdered sugar and liqueur. Whip until the peaks firmly hold their shape.
To assemble, add a teaspoon of whipped cream on a plate and top with one of the puff pastry shapes - this will act like glue to hold the Napoleans in place. Top with whipped cream then berries. Repeat 2 more times until you have a 3 layered Raspberry Napolean. Serve immediately!
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