Blueberry Lemon Napoleon
Ingredients:
1 sheet frozen puff pastry, thawed
1 cup fresh blueberries
2 tablespoons granulated sugar
Zest of 1 lemon
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Additional powdered sugar for dusting (optional)
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the thawed puff pastry on a lightly floured surface into a rectangle about 1/8 inch thick. Cut the pastry into 6 equal rectangles and place them on the prepared baking sheet.
Prick the pastry rectangles all over with a fork and bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up. Remove from the oven and let cool completely on a wire rack.
In a small bowl, combine the fresh blueberries, granulated sugar, and lemon zest. Stir gently to coat the blueberries in the sugar and zest, then set aside.
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble the napoleons, place one puff pastry rectangle on a serving plate. Top with a dollop of whipped cream and a spoonful of the blueberry mixture. Repeat the layers, finishing with a puff pastry rectangle on top.
Dust the tops of the napoleons with powdered sugar, if desired, and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes