Hi. How’s your day going? It’s a new day. It’s officially July 16th. I’ve been 30 for 1 week and we’re cooking with blackberries for the Get Your Chef On cooking challenge!!
I kind of have a little love affair with blackberries…especially this Blackberry Lemonade Cake Mojito I whipped up. {get ready for new pictures tomorrow!} These berries make me happy in drinks, cakes, bars, salads, and all kinds of yummy bites. I kind of love the months I get to pick the GYCO ingredient.
Even though it’s crazy hot in Arizona, I sucked it up and turned on the oven to make today’s dessert. I was smart about it though, and did my baking at 6am. I get up EARLY in the summer. The boys don’t’ sleep in. They choose to wake up with the sun. Boo. Anywho. Make your puff pastry late at night or early in the morning, and then whip up the filling whenever your ready for a sweet treat.
One Year Ago: Chicken Puff Pastries – Two Ways
- 1 sheet puff pastry dough, thawed
- 2 cups Cool Whip whipped topping
- 1/2 cup blackberry preserves
- 48 blackberries
- Powdered sugar, for dusting
- Cut sheet on puff pastry into 3 long strips, along the folds of the puff pastry sheet. Prepare puff pastry according to package directions. Coll completely.
- Cut each pastry strip in half with a knife. Then, divide each puff pastry piece in half by pulling apart the top and bottom into two layers. {Look at the photo. It will make more sense.}
- In a medium bowl, stir together Cool Whip and preserves until smooth and well combined.
- Place one layer of puff pastry on a plate. Top pastry with about 1/3 cup Cool Whip mixture. Top Cool Whip with 8 blackberries. Top with puff pastry, Cool Whip mixture, and 8 blackberries. Top napoleon with one more piece of puff pastry. Dust napoleon with powdered sugar.
- Repeat with remaining pastry, Cool Whip, and berries. Serve immediately.
Thanks for the challenge ladies!
Thanks for hosting this months challenge it was a hard one for me!
Thanks for the challenge – looking forward to seeing what everyone links up!
Thank you for challenge, it was lots of fun to complete!
Have a great day!
Raven J. True Blue Baking
Thank you so much!
Julie, this was such a fun GYCO challenge! The recipes all look fantastic! Going to check some out! 🙂 Thanks to you and Jen for hosting this.
I love GYCO challenges and blackberries were an awesome ingredient! Your napoleon looks so yummy!!
And here’s {cheers} to July birthdays!! {I want to be 30 again!!} 😉
xoxo
Your Napoleons look amazing, Julie! 🙂 Thanks for another fun GYCO Challenge! 🙂
Oh no the linky has closed.I am late. just got my post ready. thought the linky would be open till midnight 🙁
http://myniche-myspace.blogspot.com/2013/07/french-crullers-with-blackberry-glaze.html
anyway i’ll join you next time and i’ll try to be in time…
your napolean looks great ! and happy belated birthday. hope you had a great one !