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Make a Fresh and Light Dessert for Mom

Puff Pastry Napoleons with Lemon Custard and Fresh BerriesTo be perfectly honest, mothers probably deserve more than one day a year of celebration. After all, they’ve given us endless days of caring, nurturing, worrying and looking after us in a way that no one else ever will.

That’s why Mother’s Day is so special. Moms teach us the most basic things: talking, walking, loving and especially eating. So, on Mother’s Day, she deserves something sweet and special. If you make it yourself, it will be even more special.

Don’t worry, it’s an easy recipe with only six ingredients and even the kids can help make this one. Best of all, Mom will love it!

Puff Pastry Napoleons with Lemon Custard and Fresh Berries

1 box Pepperidge Farm Puff Pastry Sheets (2 sheets)
1 box JELL-O Vanilla Pudding (prepared according to package directions)
2 cups fresh mixed berries (sliced strawberries, blueberries, raspberries and blackberries)
1 cup blueberry jam
1 lemon, juiced
1 cup Cool Whip

Preheat oven to 400° F. Unfold the pastry sheets and lay them flat on a greased baking sheet. Prick the pastry with a fork in several places across the sheet. Doing this will keep the pastry from puffing too much when it is baked. Cut the sheets with a sharp knife into 9 even-sized squares. Bake for 20 minutes and set aside to cool. If making in advance, wrap the squares tightly in plastic and leave on the counter. Do not refrigerate.

To make the sauce, place the jam in a small bowl with the lemon juice. Microwave for 20 seconds and stir until melted completely. Set aside to cool. If refrigerating overnight, microwave the sauce for a few seconds before using to bring it to a pourable consistency.

To assemble the napoleons, add a tablespoon of the sauce to the fresh berries and stir together to coat the berries. Place a puff pastry square on a plate. Top with a spoonful of pudding and several berries. Press the berries into the pastry. Top with another pastry square then more pudding and berries. Top with a third pastry square, a small amount of pudding and a generous drizzle of the sauce. Garnish with whipped cream and more berries around the plate and on top.

The pudding, puff pastry and sauce can be made a day ahead, and then simply assemble the napoleons before serving. This recipe makes six 3-layer napoleons or nine 2-layer napoleons.

View this recipe to print or add items to your shopping cart.

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Posted in: Pastry