Best Red Velvet Napoleons With Raspberries Recipes

RASPBERRY NAPOLEONS DESSERT

Raspberry Napoleons Dessert image

Raspberry Napoleons are an incredibly easy and tres delicieux summertime dessert. The combination of a crisp puff pastry with sweet cream cheese and raspberries is hard to beat. The size of Napoleons you make is really up to you. I find that a 3x3-inch square is usually a good size, but use your own discretion.

Provided by Baker's Daughter

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 35m

Yield 16

Number Of Ingredients 7

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 tablespoons 35% heavy whipping cream
1 teaspoon lemon zest
1 pint fresh raspberries
3 tablespoons confectioners' sugar, or as needed

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.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 23.7 g, Cholesterol 17.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 118.4 mg, Sugar 8.6 g

RED VELVET NAPOLEONS WITH RASPBERRIES

Red Velvet Napoleons with Raspberries image

Provided by Lorraine Pascale

Categories dessert

Time 50m

Yield 6 napoleons

Number Of Ingredients 10

Ingredients

One 17.3-ounce box frozen puff pastry sheets (2 sheets), thawed
Superfine sugar, for dusting
2 ounces white chocolate, melted and slightly cooled
2 sticks (16 tablespoons) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
4 cups confectioners' sugar, plus more for dusting
1 vanilla bean, split and seeds scraped, or 2 teaspoons vanilla extract
Red gel food coloring
1 cup raspberries (about 18)
Small edible flowers, for garnish, optional

Steps:

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
Unfold the puff pastry and place 1 sheet on each of 2 baking sheets. Top each with another sheet of parchment weighed down with a baking sheet topped with a ceramic baking dish. Bake until the pastry is crisp and golden brown, 22 to 25 minutes.
Remove from the oven and switch the oven to broil. Carefully cut each puff pastry sheet with a serrated knife into 9 rectangles, each about 2-by-5 inches; dust the tops with superfine sugar. Bake the pastry, uncovered, until crisp and caramelized, watching carefully and rotating the baking sheets--this is quick, 30 seconds to 1 minute. Alternatively, you can use a kitchen torch. Remove from the oven and let cool on wire racks. Transfer the cooled pastry to a cutting board.
In a large bowl with a hand mixer or the bowl of a stand mixer, beat the melted chocolate, butter, cream cheese, the 4 cups confectioners' sugar and the vanilla until light and fluffy. Color as desired with the food coloring then transfer to a piping bag fitted with a large round tip. Pipe round little blobs onto 6 of the pastry rectangles, covering the surface. Top with 6 more of the rectangles and repeat the piping. Top with the remaining 6 rectangles. Set a metal offset spatula over the center crosswise of each napoleon and dust the top with confectioners' sugar. Garnish each with 2 to 3 raspberries and a small edible flower.