Blueberry Napoleon

Preheat oven to 200°C

Place baking paper onto a flat baking tray. Peel off plastic from puff pastry and place on tray. Cut in half and then each half into three even rectangles to make 6 mini sheets. Separate and sprinkle each rectangle with brown sugar and cinnamon bake for 10-15 minutes or until puffed and golden.

In the meantime place cream and vanilla bean into a medium sized bowl and using an electric beater, whip for 3 minutes or until soft peaks form.

Remove pastry from oven and allow to cool. Using a knife, split each piece of puff pastry in two and set aside.

In a separate medium bowl place cream cheese, lemon zest, lemon juice and honey and using an spatula lightly mix, followed by beating with a whisk until smooth.

Using a spatula fold in the whipped cream until combined and smooth.

Layer split puff pastry squares, lemon cream mixture to build individual, 3 layered napoleons. Top with blueberries and a dusting of icing sugar or drizzle of honey. Serve immediately.

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