Ingredients
For the Blueberry Lemon Filling:
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Pastry Layers:
- 1 package puff pastry sheets thawed
- 1 tablespoon powdered sugar for dusting
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Blueberry Lemon Filling:
- In a saucepan, combine fresh blueberries, granulated sugar, lemon zest, lemon juice, and cornstarch.
- Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices. This usually takes about 5-7 minutes.
- Remove from heat and let the blueberry lemon filling cool to room temperature.
Pastry Layers:
- Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface.
- Cut the pastry into desired shapes or squares, and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes or until the pastry is golden brown and puffed.
- Allow the pastry layers to cool completely before assembling.
Whipped Cream:
- In a bowl, whip the heavy whipping cream until soft peaks begin to form.
- Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks are achieved.
Assembling the Napoleon:
- Place a pastry layer on a serving plate.
- Spoon a portion of the blueberry lemon filling onto the pastry layer, spreading it evenly.
- Add a layer of whipped cream over the blueberry filling.
- Repeat the layers, finishing with a dusting of powdered sugar on top.
- Chill the Blueberry Lemon Napoleon in the refrigerator for at least 1 hour before serving.
- Slice and serve this delightful dessert, savoring the combination of flaky puff pastry, sweet blueberry lemon filling, and light whipped cream.