Best 6 Raspberry Napoleons Recipes

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Indulge in a nostalgic delight with these Raspberry Napoleons, a classic French dessert reinvented with a modern twist. Layers of flaky puff pastry, luscious homemade raspberry jam, and velvety pastry cream harmonize in perfect unison, creating a symphony of flavors and textures. Each bite transports you to a bygone era of elegance and indulgence.

These Raspberry Napoleons are not just a dessert; they are an experience. The first layer of the recipe, the puff pastry, is crafted with precision, resulting in delicate, airy layers that melt in your mouth. Next comes the homemade raspberry jam, a vibrant and tart filling that bursts with natural berry goodness. And to top it off, a luscious pastry cream, made with fresh eggs, sugar, butter, and flour, adds a creamy richness that perfectly complements the raspberries.

This recipe offers two variations to suit your preferences. The classic Raspberry Napoleons feature a traditional pastry cream, while the Chocolate Raspberry Napoleons introduce a decadent twist with the addition of melted chocolate, creating a delightful combination of flavors. Both variations are sure to impress your guests and leave them craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS



Lemon Cream and Raspberry Phyllo Napoleons image

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

Phyllo Squares
6 fresh phyllo pastry sheets or frozen, thawed
6 teaspoons (generous) sugar
2 tablespoons unsalted butter, melted
1/2 cup chilled whipping cream
1 1/2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup purchased lemon curd
2 1/2-pint baskets fresh raspberries or 2 cups frozen unsweetened, thawed, drained
Powdered sugar

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).

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

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

RASPBERRY NAPOLEONS



Raspberry Napoleons image

You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Number Of Ingredients 6

All-purpose flour, for rolling pastry
1 sheet (half a 17.25-ounce package) frozen puff pastry, thawed
1/2 recipe cooled Vanilla or Chocolate Pudding
1 container (6 ounces) fresh raspberries
Confectioners' sugar, for dusting
Raspberry sauce, for serving (optional)

Steps:

  • Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry to a 10-by-15-inch rectangle. Transfer to a baking sheet lined with parchment paper.
  • Prick pastry all over with a fork. Cover completely with another sheet of parchment paper; weight with another baking sheet (same size or slightly smaller) to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down, until pastry is golden, 30 to 40 minutes. Remove top sheet and parchment, and let pastry cool.
  • Transfer pastry to a cutting board. With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces.
  • Dividing evenly, put a large dollop of pudding (2 to 3 tablespoons) on 8 of the 12 pastry pieces; top with raspberries and a little more pudding.
  • Assemble napoleons on serving plates: For each napoleon, stack two pieces of pastry already topped with pudding and raspberries, then top with a plain piece. Dust lightly with confectioners' sugar.
  • Make Raspberry Sauce (optional): In a small bowl, stir together 1/4 cup raspberry jam and 1 tablespoon water; pass through a fine-mesh sieve. Thin with additional water if needed.
  • Garnish plate with Raspberry Sauce, if desired.

Nutrition Facts : Calories 249 g, Fat 11 g, Fiber 3 g, Protein 5 g

CHOCOLATE AND RASPBERRY NAPOLEONS



Chocolate and Raspberry Napoleons image

Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

3 half-pint containers of fresh raspberries (about 18 ounces) or 1 pound frozen raspberries
4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch or champagne
3 large egg whites
1 cup heavy cream
1 tablespoon superfine sugar
Bittersweet Chocolate Hearts
Confectioners' sugar, for garnish

Steps:

  • Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
  • Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.
  • In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
  • Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
  • To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
  • To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out 4 hearts from the semifreddo. Divide the raspberry sauce between 2 dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart and repeat layering until there are 3 layers of chocolate and 2 layers of semifreddo, ending with a chocolate heart. Garnish with the reserved fresh raspberries (if using), sift confectioners' sugar over the raspberries, if desired.

CHOCOLATE RASPBERRY NAPOLEONS



Chocolate Raspberry Napoleons image

Add a touch of whimsy to your Easter feast with this springtime version of a classic pastry. Fluffy chocolate mousse and bright raspberries are sandwiched between flaky sheets of phyllo, then sprinkled with powdered sugar for an elegant finish.-Jordan Sucher, Brooklyn, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 7

4 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
8 sheets phyllo dough (14-inches x 9-inches)
6 tablespoons butter, melted
3 tablespoons sugar
2 cups fresh raspberries
Confectioners' sugar

Steps:

  • Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold., Meanwhile, preheat oven to 350°. Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out). Brush phyllo sheet with butter and sprinkle with sugar. Repeat layers seven times. Cut into eight rectangles. Transfer to an ungreased baking sheet., Bake 10-12 minutes or until golden brown. Cool on a wire rack., Gently split each pastry horizontally in half. In a small bowl, beat ganache just until soft peaks form, about 15 seconds (do not overbeat). Spread half of the mixture over pastry bottoms; top with raspberries and remaining chocolate mixture. Replace tops. Sprinkle with confectioners' sugar. Serve immediately.

Nutrition Facts : Calories 312 calories, Fat 26g fat (15g saturated fat), Cholesterol 63mg cholesterol, Sodium 117mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein.

HEART-SHAPED RASPBERRY NAPOLEONS



Heart-Shaped Raspberry Napoleons image

This delicious recipe for heart-shaped raspberry Napoleons, a perfect Valentine's Day dessert, is from chef John Barricelli.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2

Number Of Ingredients 4

1/2 pound frozen puff pastry, preferably all butter, thawed
Pastry Cream
1/2 pint fresh raspberries
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 425 degrees.
  • Place puff pastry on a parchment paper-lined baking sheet and poke holes all over surface using the tines of a fork; top with a second piece of parchment paper. Place 2 baking sheets on top of parchment paper to weigh down; transfer to oven. Bake until golden brown, 20 to 25 minutes.
  • Remove puff pastry from oven and uncover; let cool completely. Using a 3 1/4-inch heart-shaped cookie cutter, cut six hearts from puff pastry, reserving scraps.
  • Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Place 1 heart-shaped piece of puff on each of two dessert plates. Pipe pastry cream over the surface of each heart, almost to the edge. Place raspberries around the perimeter of the pastry cream. Top each with a second puff pastry heart and repeat process. Top each with a third puff pastry heart.
  • Crumble a little of the reserved puff pastry scraps and top Napoleons with crumbs. Dust tops with confectioners' sugar and pipe a little pastry cream in the center of each. Top with a raspberry and serve immediately.

Tips:

  • To make the puff pastry, use a good quality butter and keep it cold. This will help to create flaky layers.
  • When rolling out the puff pastry, use a light touch. Overworking the dough will make it tough.
  • Chill the puff pastry between each roll. This will help to prevent the layers from sticking together.
  • When baking the puff pastry, preheat the oven to the highest temperature possible. This will help to create a crispy crust.
  • To make the pastry cream, use whole milk and heavy cream. This will give the pastry cream a rich and creamy flavor.
  • When cooking the pastry cream, stir it constantly. This will help to prevent it from curdling.
  • To make the raspberry filling, use fresh raspberries. Frozen raspberries can be used, but they will not be as flavorful.
  • When assembling the Napoleons, use a serrated knife to cut the puff pastry. This will help to prevent the layers from crumbling.
  • Serve the Napoleons immediately, or store them in the refrigerator for up to 2 days.

Conclusion:

Raspberry Napoleons are a delicious and elegant dessert that is perfect for any occasion. With their flaky puff pastry, creamy pastry cream, and fresh raspberry filling, they are sure to be a hit with everyone who tries them.

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