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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Preheat oven to 375F. Using electric mixer, beat cream cheese, 1/4 cup
sugar and vanilla until fluffy. Using same beaters, beat whipping cream in
another bowl until peaks form. Fold whipped cream into cream cheese
mixture in 3 additions. Cover mousse and refrigerate.
Roll out pastry sheet on lightly floured surface to 14x10 1/2 inch
rectangle. Cut sheet into twelve 3 1/2 inch squares. Pierce squares all
over with fork. Sift 1/4 cup powdered sugar over squares. Place squares
on ungreased baking sheet. Bake 12 minutes. Using spatula, flatten
squares and continue baking until crisp and brown, about 5 minutes longer.
Cool pastry squares on sheet.
Heat preserves in small saucepan until just melted. Transfer to medium
bowl. Add berries and toss to coat.
Place 6 pastry squares on work surface. Spread each with 1/4 cup mousse.
Top with 6-8 berries. Cover with remaining pastry squares. Dust napoleons
with remaining 1/4 cup powdered sugar. Top each with berry and mint
sprit.
Place napoleon on plates. Serve, passing remaining berries.
Contributor: Bon Appetit April 2005 p 159
Ingredients:
6 Package(s) cream cheese; softened
3/4 Cup(s) powdered sugar; divided
1 Teaspoon(s) vanilla
2/3 Cup(s) heavy cream
1 sheets puff pastry; thawed
1/2 Cup(s) berry preserve
3 1/2 pint berries
1 mint sprigs |
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