Best 2 Lemon Napoleons Recipes
Indulge in a delightful culinary journey with our exquisite Lemon Napoleons, a symphony of flavors and textures that will tantalize your taste buds. These elegant pastries, also known as Mille-Feuille or Vanilla Slices, are a timeless classic that combines crisp puff pastry, velvety vanilla pastry cream, and a refreshing lemon glaze. Our collection of recipes offers a range of variations to suit every palate, from the traditional French technique to a simplified version using store-bought puff pastry. Whether you're a seasoned baker or a novice in the kitchen, we'll guide you through the process of creating these delectable treats that are perfect for any special occasion or afternoon tea.
Here are our top 2 tried and tested recipes!
LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS
Categories Milk/Cream Citrus Dessert Bake Kid-Friendly Raspberry Lemon Summer Chill Bon Appétit Kidney Friendly Vegetarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes 6
Number Of Ingredients 10
Steps:
- For Phyllo Squares:
- Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
- For Lemon Cream:
- Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
- Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).
LEMON NAPOLEONS
Steps:
- Make curd:
- Whisk sugar, eggs and yolks in heavy medium saucepan to blend. Mix in lemon juice, butter and peel. Whisk over medium-low heat until mixture thickens and just begins to bubble at edges, about 6 minutes (do not boil). Transfer to small bowl. Press plastic wrap directly onto surface of curd. Chill until cold,at least 2 hours. (Can be made 3 days ahead. Keep chilled.)
- Make phyllo pastries:
- Position 1 rack in bottom third and 1 rack in center of over; preheat to 375°F. Line 2 baking sheets with parchment paper. Mix 2 tablespoons sugar and cinnamon in bowl.
- Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic and damp cloth). Brush phyllo with butter; sprinkle with 1 teaspoon cinnamon sugar. Top with second phyllo sheet. Brush with gutter; sprinkle with 1 teaspoon cinnamon sugar. Repeat layering with remaining 4 phyllo sheets, butter and cinnamon sugar. Trim phyllo stack to 12 inches wide by 18 inches long. Cut stack into four 3-inch-wide by 18-inch-long strips. Cut each strip into six 3-inch squares, forming twenty-four squares. Transfer to baking sheets.
- Bake phyllo squares 6 minutes. Switch sheets on racks and bake until deep golden brown,about 4 minutes longer. Cool pastries on baking sheets.
- Beat cream, 2 teaspoons sugar and vanilla in medium bowl until stiff peaks form. Arrange 8 pastries on work surface. Spoon curd into pastry bag fitted with medium star tip. Pipe curd in parallel lines onto each pastry. Top each with second pastry. Spoon whipped cream into another pastry bag fitted with medium star tip. Pipe cream atop second pasties. Top each with third pastry. Transfer to platter. (Can be made 2 hours ahead; chill)
- Lightly dust napoleons with powdered sugar and serve.
Tips:
- For the best results, use high-quality ingredients.
- Make sure your puff pastry is cold before you start working with it.
- Roll out the puff pastry dough thinly, about 1/8 inch thick.
- Bake the puff pastry sheets until they are golden brown and puffed.
- Let the pastry cool completely before filling it.
- For the lemon filling, use fresh lemon juice and zest.
- Strain the lemon juice to remove any pulp.
- Beat the eggs and sugar until they are thick and creamy.
- Cook the lemon filling over medium heat, stirring constantly, until it has thickened.
- Let the lemon filling cool slightly before adding it to the pastry.
- For the whipped cream, use heavy cream that is at least 35% fat.
- Beat the whipped cream until stiff peaks form.
- Assemble the Napoleons by layering the pastry, lemon filling, and whipped cream.
- Chill the Napoleons for at least 30 minutes before serving.
Conclusion:
Lemon Napoleons are a delicious and elegant dessert that is perfect for any occasion. With a flaky puff pastry crust, a creamy lemon filling, and a light and airy whipped cream topping, these Napoleons are sure to impress your guests.
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