Waffle Napoleons With Raspberry Cream Recipes

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.

BELGIUM RASPBERRY WAFFLES WITH LEMON RASPBERRY SYRUP

Steps:

• To make the waffles, place the the flour, baking powder, icing sugar, oil, milk, vanilla and egg yolks in a large bowl.
• Mix slowly until well blended.
• In a medium size bowl beat the egg whites and salt until they make soft peaks.
• Gently fold the egg white mixture into the batter, being careful not to over mix.
• Now for the last step gently fold the fresh raspberries into the batter.
• When your iron is heated, pour the batter onto the greased waffle iron and bake for 3 - 4 minutes, how long will depend on your waffle iron.
• The waffles should be crisp and golden brown when done.
• Keep the waffles warm in a low oven until ready to serve.
• To make the Raspberry Lemon Syrup, add the lemon juice, maple syrup, water, powdered sugar, cinnamon and allspice together in a small pot.
• Mix well and bring to a rapid boil, lower heat and simmer uncovered until ready to use. Stir occasionally.
• Just before serving the pancakes add the raspberries to the syrup.
• Plate the waffles, add some whipped cream if desired and drizzle with the raspberry lemon syrup.

EASY WAFFLES

Steps:

• Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
• In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.
• Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.

LEMON-RICOTTA WAFFLES WITH RASPBERRY-MASCARPONE WHIPPED CREAM

Steps:

• Preheat a waffle iron to medium-high heat.
• Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
• Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
• To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
• Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.

CHOCOLATE-BERRY NAPOLEONS

Steps:

• Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.