Blackberry Napoleon is a light and airy dessert made from puff pastry, whipped cream, fresh blackberries and preserves – a gorgeous and tasty finish to any meal.
Whoever invented frozen puff pastry needs to be given a medal …and maybe even a parade! They should be inducted into the Pastry Hall of Fame! I don’t think there is really one of those but who cares! This stuff is that good!
The frozen variety from the grocery works well for me. I have not perfecting making my own yet. Oh, I gave it the good ol’ college try, and decided that I am probably not cut out to be a pastry chef. If you have ever tried to make puff pastry, the dough turns with butter oozing out is freakin’ hard to do!
Blackberry Napoleons are really simple to make and light enough to follow any dinner. I love to serve this after Oven BBQ Ribs and New Orleans Style Sausage Alfredo. Let me show you how I made these:
Ingredients
- Frozen puff pastry dough
- Blackberrie
- Apricot preserves
- Whipping cream
- Vanilla extract
- Powdered sugar
Directions
To start, preheat the oven to 350 F and get out a baking sheet and line with parchment paper. Then, take your thawed sheet of puff pastry dough and lay it out on a flat, lightly floured surface. Using a knife or pizza cutter, cut the dough into three rectangles, on the fold lines that are already in the dough. Then cut each rectangle into 4 even pieces, so you end up with 12 even little rectangles total. Place them on your baking sheet and pop in the preheated oven for about 18 minutes, until puffed up and golden brown. Watch carefully so they don’t burn. Remove them from the oven.
While the puffs are cooling, make the whipped cream. In a large mixing bowl, pour in whipping cream and beat with the whip attachment or hand mixer until the cream starts to thicken. Add the vanilla and sugar and continue beating until soft peaks form. Keep going until it is just a little firmer. The whipped cream should just nearly be able to hold its shape on a spoon.
After the little puffs have cooled for a few minutes, use a small knife to cut each of the little puffs in half, so you will now have 24 halves total. Each Blackberry Napoleon will use three half pieces each, so this recipe will make 8 desserts. This picture just shows that I cut them in half lengthwise…cut fully thru, they should not stay attached to each other.
Place the apricot preserves into a small microwave safe bowl. Microwave for about 15-20 seconds to soften the preserves so you can drizzle. Pour the preserves into a plastic sandwich bag (or pastry bag), push down into one corner, and snip a small hole in the corner to squeeze out the preserves. This makes “drizzling” a breeze!
On the serving plate or platter, place one bottom half, cut side up. Slather on about 2 tablespoons of whipped cream, and top with 6 blackberries.
Place a half piece on top of the blackberries and repeat a second layer of whipped cream and blackberries. Yum!
Crown your creation with a top half piece, sprinkle on a dash of powdered sugar and drizzle on some apricot preserves. Finished! Serve these little pretties right away! Whipped cream will do the electric slide on you if it gets warm!
Wouldn’t it be awesome if someone served you a Blackberry Napoleon served on a tray with a steaming cup of after dinner coffee! Not gonna happen at my house…but a girl can dream! ( after taking pictures I treated myself to this pretty tray while relaxing on my back porch…and it was Awesome!!)
Blackberry Napoleon recipe
Ingredients
- 1/2 box frozen puff pastry thawed
- 12 ounces fresh blackberries washed and picked thru
- 1/2 cup apricot preserves
- 1-1/2 cups whipping cream
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- powdered sugar for garnish optional
Instructions
- Preheat the oven to 350 F and get out a baking sheet and line with parchment paper.
- Take the thawed sheet of puff pastry dough and lay it out on a flat, lightly floured surface. Using a knife or pizza cutter, cut the dough into three rectangles, on the fold lines that are already in the dough. Then cut each rectangle into 4 even pieces, so you end up with 12 even little rectangles total.
- Place them on a baking sheet and bake in the preheated oven for 18 minutes, until puffed up and golden brown. Watch carefully so they don’t burn. Remove from the oven to cool.
- While the puffs are cooling, make the whipped cream. In a large mixing bowl, pour in whipping cream and beat with the whip attachment or hand mixer until the cream starts to thicken. Add the vanilla and sugar and continue beating until soft peaks form. Keep going until it is slightly firmer. The whipped cream should just be able to hold its shape on a spoon.
- After the little puffs have cooled, use a small knife to cut each of the lpuffs in half, so you will now have 24 halves total. Each Blackberry Napoleon will use three half pieces each, so this recipe will make a total of 8 desserts.
- Place the apricot preserves into a small microwave safe bowl. Microwave for about 15-20 seconds to soften the preserves. Pour the preserves into a plastic sandwich bag (or pastry bag), push down into one corner, and snip a small hole in the corner to allow squeezing out the preserves.
- On the serving plate or platter, place one bottom half, cut side up. Spread on about 2 tablespoons of whipped cream, and top with 6 blackberries.
- Place a half piece on top of the blackberries and repeat a second layer of whipped cream and blackberries.
- Crown with a top half piece, sprinkle on a dash of powdered sugar and drizzle on some apricot preserves. Serve right away.
Chef Tips
Non-Dairy whipped topping can be substituted for the whipping cream
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
It really is fantastic! Who knew that Blackberries could be so dressed up! Thanks for stopping by! Hugs
I want that, too. It looks fantastic and for sure it must be yummy 🙂
Hi Karren, come on over and I will up a batch just for you!! Hugs- Christine
OOo I would love to be served your napoleon after a nice BBQ, what a nice way to get to know you.
Thank you Christine for hosting the #OMHGWW this week1
Have a wonderful week!
Karren
Hugs
It should be…but it is oh so good! Anyone concerned about calories or fat could use a light non-dairy whipped topping instead:) After getting out my summer shorts, I think I will need to make the switch:) Hugs- Christine
That looks really good. All that whip cream should be a sin.