nutritional information

Per SERVING:

  • Calories: 630
  • Protein: 8 g
  • Total Fat: 47 g
  • Saturated Fat: 17 g
  • Carbohydrates: 46 g
  • Cholesterol: 105 mg
  • Sodium: 180 mg
  • Fiber: 2 g
  • Sugar: 18 g

Sugar: A Dessert Bar?s Cream and Punishment

Sugar: A Dessert Bar?s Cream and Punishment

SERVES 8

You will need a good quality puff pastry—available in many specialty food stores—for these berry napoleons with honey lavender cream. Select a brand that is made with real butter rather than with vegetable shortening. You can bake the pastry 1 day in advance, and store it tightly covered in an airtight container.
  • 1 lb. puff pastry
  • 1 large egg
  • 1 Tbs. whole milk
  • About 1 Tbs. granulated sugar for sprinkling
  • 1 cup heavy cream
  • 1 cup mascarpone
  • ¼ cup lavender honey
  • 1 cup sliced strawberries
  • ½ cup raspberries
  • ½ cup blueberries
  • 2 Tbs. fresh orange juice
  • ¼ cup confectioners’ sugar
  1. Preheat oven to 375F. Line a large cookie sheet with parchment paper, and set aside.
  2. Roll pastry out on a lightly floured work surface to about 1/8-inch thick. Cut 8 3×4-inch rectangles from puff pastry, and arrange about 1 inch apart on cookie sheet. Reserve any leftover pastry for another use.
  3. Beat egg with milk in a small bowl until blended. Brush tops of rectangles lightly with egg wash, and sprinkle with sugar.
  4. Bake until golden brown, for 20 to 25 minutes, rotating sheet after 10 minutes to ensure even cooking. Remove from oven, and cool on wire racks.
  5. Combine cream, mascarpone and honey in bowl of an electric mixer, and beat on medium-high speed until thickened, for about 5 minutes. Combine strawberries, raspberries, and blueberries in a small bowl. Add orange juice and confectioners’ sugar, and toss to coat. Let rest for at least 15 minutes.
  6. To assemble, use a serrated knife to carefully slice each rectangle into thirds horizontally. Place bottom third on a serving plate, and add a spoonful of berries. Spoon a scant 1/4 cup of cream mixture over berries, and cover with middle section. Repeat with berries and cream. Place last third of pastry on top. Repeat with remaining ingredients, and serve.
February 2004

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