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
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.
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Genalyn Mather
[email protected]These napoleons are a great way to use up fresh strawberries and rhubarb.
Minju Khan
[email protected]I highly recommend this recipe for strawberry rhubarb napoleons.
Samuel Amuwa
[email protected]These napoleons are the perfect summer dessert.
Joy Talukdar
[email protected]I'm definitely going to make these napoleons again.
Minte Mintu
[email protected]These napoleons are so pretty! They're perfect for a special occasion.
BC GAMERZ
[email protected]I love the way the filling oozes out when you bite into these napoleons.
Gary lynn Collins
[email protected]These napoleons are so easy to make, even for a beginner baker.
Emily Cueto
[email protected]I made these napoleons for my family and they were a big hit. Everyone loved the combination of flavors.
Samod Adetayo
[email protected]These napoleons are perfect for summer parties.
Marlie Crowther
[email protected]I love the way the strawberries and rhubarb complement each other in this recipe.
Jamaal Lynn
[email protected]These napoleons were so good! The pastry was light and flaky, and the filling was sweet and tart.
PUBGtipsand tricks110
[email protected]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
[email protected]These strawberry rhubarb napoleons were a huge hit at my party! They were so easy to make and everyone loved them.