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Fruit Napoleon with Fresh Cream

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  • Complexity: easy


  • Frozen Puff Pastry
  • Seasonal fresh berries of choice
  • 1 pint heavy whipping cream
  • 2/3 cup 10x powder sugar
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract


  1. Thaw pastry according to package directions and cut into desired size and shape. Cook as package directs.

  2. While pastry is cooking wash and slice fruit, adding a bit of sugar if fruit seems tart.

  3. Whip cream adding sugar and extracts about halfway to stiff peaks. Add about 1 teaspoon vanilla and ½ teaspoon almond extract to every pint of cream.

  4. After pastry has cooled, cover a bottom shell with cream and berries, top with another pastry layer; add cream and berries, finish with top layer of pastry, small dollop of cream and single whole fruit.

  5. May add mint for garnish.

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