Go Back

Strawberry Napoleon

An elegant yet simple dessert made with layers of flaky pastry, mascarpone whipped cream, and fresh strawberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Brunch, Dessert
Cuisine: French
Calories: 390
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 sheet frozen puff pastry, thawed Follow package instructions for thawing.
  • 1.5 cups chilled heavy cream Keep cold for better whipping.
  • 4 ounces mascarpone cheese, softened Whip until smooth.
  • 1/3 cup powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 2.5 cups sliced fresh strawberries Make sure they are ripe and dry.
  • 1-2 teaspoons lemon zest Optional, but it brightens the cream.
  • 1 pinch salt
  • to taste optional garnish: chopped mint or finely chopped candied pecans For added crunch.

Method
 

Preparation
  1. Preheat oven to 400°F. Line a baking sheet with parchment.
  2. Unfold the puff pastry and cut it into 6 equal rectangles. Poke each piece a few times with a fork.
  3. Place the pastry on the sheet, lay another sheet of parchment on top, and weigh them down with a second baking sheet.
  4. Bake for 12 to 15 minutes. Remove the top sheet and parchment, then bake for 4 to 6 minutes more until deep golden and crisp.
  5. Cool completely on a rack.
Whipping and Assembly
  1. In a chilled bowl, whip heavy cream to soft peaks.
  2. Add mascarpone, powdered sugar, vanilla, lemon zest, and a pinch of salt, then whip to firm yet smooth peaks.
  3. Pat strawberries dry with paper towels to avoid watering down the cream.
  4. Assemble by placing one pastry rectangle on a plate, pipe or spoon on some cream, add sliced strawberries, and repeat with another pastry and more cream and berries.
  5. Top with a final pastry layer and dust with powdered sugar.
Serving
  1. Serve immediately for the best contrast of textures. If not serving right away, refrigerate for up to 2 hours.

Notes

Thaw pastry in the fridge and keep all ingredients cold for the best results. Bake the pastry earlier in the day and make the cream ahead of time for convenience. You can swap strawberries with raspberries or peaches for a variation.