STRAWBERRY RHUBARB NAPOLEONS

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Strawberry Rhubarb Napoleons image

Categories     Dessert     Bake     Valentine's Day     Strawberry     Lemon     Rhubarb     Cinnamon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

For filling
1 pound rhubarb, cut into 1/4-inch-thick slices (about 3 cups)
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1 1/2 teaspoons fresh lemon juice
1 pint strawberries
1 sheet frozen puff pastry (about 1/2 pound), thawed
Garnish: confectioners' sugar
Accompaniment: Lemon Cream

Steps:

  • Make filling:
  • In a heavy saucepan combine all filling ingredients except strawberries and simmer over low heat, stirring occasionally, 10 to 15 minutes, or until rhubarb is soft and falling apart. Transfer mixture to a bowl and cool completely. Hull strawberries and cut into 1/4-inch-thick slices (there will be about 2 cups). Add strawberries to rhubarb mixture, tossing to combine well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before assembling napoleons.
  • Preheat oven to 375°F.
  • On a lightly floured surface roll pastry into a 14- by 10-inch rectangle, about 1/8-inch thick. Cut pastry into 4 strips, each 14 by 2 1/2 inches. Working with 1 pastry strip at a time, with long side facing you, make three 4-inch-long parallelograms per strip, discarding end scraps, for a total of 12 parallelograms. Invert 2 baking sheets and arrange 6 parallelograms in one layer on each. Freeze pastry 15 minutes, or until firm.
  • Remove 1 baking sheet from freezer and invert a metal cooling rack directly onto pastry to cover parallelograms completely. (Cooling rack will weight down pastry to form a decorative pattern.) Bake pastry with cooling rack in middle of oven until golden brown and cooked through, 10 to 15 minutes. Carefully remove rack from pastry and transfer pastry to another rack to cool completely. Bake remaining pastry in same manner. Parallelograms may be made 4 days ahead and kept in an airtight container at room temperature.
  • Assemble napoleons:
  • Arrange 6 parallelograms, design sides up, on dessert plates and top each with about 1/2 cup filling. Put remaining 6 parallelograms, design sides up, on top of filling and sprinkle with confectioners' sugar.
  • Serve napoleons with lemon cream.

Genalyn Mather
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These napoleons are a great way to use up fresh strawberries and rhubarb.


Minju Khan
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I highly recommend this recipe for strawberry rhubarb napoleons.


Samuel Amuwa
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These napoleons are the perfect summer dessert.


Joy Talukdar
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I'm definitely going to make these napoleons again.


Minte Mintu
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These napoleons are so pretty! They're perfect for a special occasion.


BC GAMERZ
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I love the way the filling oozes out when you bite into these napoleons.


Gary lynn Collins
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These napoleons are so easy to make, even for a beginner baker.


Emily Cueto
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I made these napoleons for my family and they were a big hit. Everyone loved the combination of flavors.


Samod Adetayo
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These napoleons are perfect for summer parties.


Marlie Crowther
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I love the way the strawberries and rhubarb complement each other in this recipe.


Jamaal Lynn
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These napoleons were so good! The pastry was light and flaky, and the filling was sweet and tart.


PUBGtipsand tricks110
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I've made this recipe several times and it's always a crowd-pleaser. The combination of strawberries and rhubarb is perfect and the pastry is flaky and delicious.


DAMIAN IKEKWE C
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These strawberry rhubarb napoleons were a huge hit at my party! They were so easy to make and everyone loved them.