Blackberry Napoleons

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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!!

 

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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.

 

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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.

 

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One Year Ago: Chicken Puff Pastries – Two Ways

Blackberry Napoleons
 
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Author:
Serves: 3 napoleons
Ingredients
  • 1 sheet puff pastry dough, thawed
  • 2 cups Cool Whip whipped topping
  • ½ cup blackberry preserves
  • 48 blackberries
  • Powdered sugar, for dusting
Instructions
  1. 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.
  2. 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.}
  3. In a medium bowl, stir together Cool Whip and preserves until smooth and well combined.
  4. Place one layer of puff pastry on a plate. Top pastry with about ⅓ 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.
  5. Repeat with remaining pastry, Cool Whip, and berries. Serve immediately.
Notes
You can definitely substitute whipped cream for the Cool Whip in this recipe. If you like, add a little dollop of plain Cool Whip or whipped cream of top your Napoleon too.

 

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