Heart Shaped Raspberry Napoleons Recipes

RASPBERRY NAPOLEON

Steps:

• Unfold sheet of Puff Pastry (1) and using a heart shaped cookie cutter, cut out 4 hearts.
• Using a smaller heart shaped cutter, make a mark inside the bigger heart cut out. Don't cut all the way through, you're just trying to make a marking you can see later.
• Place the puff pastry hearts on a cookie sheet, lined with wax paper. And bake at 425 degrees F (220 degrees C) for 10 to 12 minutes until golden and crispy.
• In the mean time, dissolve Granulated Sugar (1/2 cup) in 2-3 tablespoons of water and bring to a bubble.
• Throw in 5 or 6 Fresh Raspberry (5) and crush them so they color and flavor the syrup.
• Dissolve Corn Starch (1 tablespoon) in a little bit of water and when the syrup starts boiling and thickening slightly, add in cornstarch mixture. Let it boil a little and then lower the heat.
• When the syrup is thick, turn off the heat and toss in the remaining Fresh Raspberry (20) and coat them in the syrupy goodness.
• In a mixing bowl, add the Strawberry Cream Cheese (1/2 cup) and Granulated Sugar (2 tablespoon) and mix well.
• Fold in the Whipped Cream (1 cup) to make the filling light and fluffy.
• To assemble the dessert, start by cutting out where the inner heart was marked earlier.
• Spoon some of the cream mix in the heart cavity.
• Then top with some raspberries. Repeat the layers again.
• Dust Powdered Confectioners Sugar (to taste) over the top of the raspberries and you can place the heart you cut out on top too. Enjoy!

CRISP MERINGUE HEART NAPOLEONS

Steps:

• A day before you plan to serve the dessert, heat the oven to 300 degrees for at least 15 minutes, then turn it off and leave the door closed. Whip the egg whites until foamy in a mixer fitted with a whisk attachment. Add the granulated sugar and whip until stiff and glossy, about 3 minutes. Add the confectioners' sugar and whip very briefly (I count to 10), just to incorporate.
• Spoon the mixture into a pastry bag with a medium plain tip and pipe small hearts with 2 teardrop shaped strokes onto a parchment lined cookie sheet. Place the pan in the turned-off oven, close the door, and leave overnight to dry until crisp. (The recipe can be made up to this point and stored at room temperature in an airtight container up to 5 days in advance.)
• When ready to serve, whip the cream and place in a pastry bag with a star tip. Place 1 meringue heart on a plate then pipe on cream. Top with raspberries and a final meringue. Tuck a mint leaf into each, sprinkle with powdered sugar and serve.

RASPBERRY NAPOLEONS DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
• Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.