Heart Shaped Raspberry Napoleons Food

HEART-SHAPED RASPBERRY NAPOLEONS

Steps:

• Preheat oven to 425 degrees.
• Place puff pastry on a parchment paper-lined baking sheet and poke holes all over surface using the tines of a fork; top with a second piece of parchment paper. Place 2 baking sheets on top of parchment paper to weigh down; transfer to oven. Bake until golden brown, 20 to 25 minutes.
• Remove puff pastry from oven and uncover; let cool completely. Using a 3 1/4-inch heart-shaped cookie cutter, cut six hearts from puff pastry, reserving scraps.
• Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Place 1 heart-shaped piece of puff on each of two dessert plates. Pipe pastry cream over the surface of each heart, almost to the edge. Place raspberries around the perimeter of the pastry cream. Top each with a second puff pastry heart and repeat process. Top each with a third puff pastry heart.
• Crumble a little of the reserved puff pastry scraps and top Napoleons with crumbs. Dust tops with confectioners' sugar and pipe a little pastry cream in the center of each. Top with a raspberry and serve immediately.

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!

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.

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.

FRENCH NAPOLEONS

Steps:

• On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness.
• Using a shaped cookie cutter of your choice (I prefer hearts), cut out 9 Napoleons per sheet.
• Place on ungreased baking sheets.
• (If your dough has become too warm, place in refrigerator to chill. The pastry will not "puff" well if warm.).
• Bake at 400º for 8-11 minutes or until golden brown.
• Remove to wire racks to cool.
• In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.
• Split puff pastry shapes in half.
• Place bottom halves on serving plates.
• Spoon filling over each; top with strawberries. I make the points of the slices stick out over the edges.
• Top with pastry tops. (Add just a dab of filling on top of strawberries so the pastry top will stick.).
• Sprinkle with powdered sugar.
• Serve immediately.