Raspberry Napoleon
A couple of months ago, my girlfriends and I had the chance to see Martha Stewart live, where she shared stories about her life, her love for cooking, and her newest cookbook—featuring 100 of her very favorite recipes. Naturally, I was inspired to try something new, and for Thanksgiving this year, I decided to make her Raspberry Napoleon. Let me tell you—it was a hit!
Fast forward to a recent dinner party at my friend’s house. I love bringing a dish to gatherings (because, let’s be honest, cooking and baking are my love languages). I was still debating what to make when my friend messaged me, specifically requesting this Raspberry Napoleon. She had already planned out her tablescape, and this dessert was going to be the perfect match for the evening.
Not only is this Napoleon incredibly easy to make, but it’s also light, crispy, and just the right amount of sweet. It feels fancy but comes together effortlessly. The red raspberries make it perfect for fall, yet it’s refreshing enough for spring and summer, making it a recipe I’ll be returning to again and again. If you’re looking for a crowd-pleasing dessert that’s both elegant and delicious, this one is a must-try!
Ingredients
For the Pastry Layers
• 1 lb 4 oz homemade puff pastry or store-bought (Trader Joe’s recommended)
• 1 cup sugar, for sprinkling
• Oil spray, for greasing racks
For the Whipped Cream
• 1 cup cold heavy cream
• 2 tbsp powdered sugar
For Assembly
• About 4 cups whipped cream (from the recipe above)
• About 4 cups raspberries (from three 6-ounce containers)
Instructions
Make the Whipped Cream
1. In a chilled medium bowl, whisk the cold heavy cream with an electric mixer on medium speed until soft peaks form (about 3 minutes).
2. Add the powdered sugar and whisk until stiff peaks form (about 2 more minutes).
3. Set aside in the refrigerator until ready to use.
Prepare the Pastry
1. Preheat the oven to 375°F (190°C) with one rack in the top third and one in the center of the oven.
2. Lightly sprinkle your work surface with sugar and place the puff pastry on top.
3. Roll the pastry into a 12-inch square, about 1/8-inch thick, sprinkling additional sugar as needed to prevent sticking.
4. Using a sharp knife or pastry cutter, trim the edges and cut the pastry into three 4x12-inch rectangles.
Bake the Pastry
5. Lightly spray two baking sheets with water and place two pastry rectangles on one sheet and one on the other.
6. Refrigerate for 30 minutes.
7. Use a fork to dock (poke tiny holes) all over each pastry rectangle.
8. Lightly coat two wire cooling racks with oil spray and place a rack over each tray, ensuring the feet of the rack don’t touch the pastry.
9. Bake, rotating the pans top to bottom and back to front halfway through, until the pastry rises and touches the rack (about 15-20 minutes).
10. Carefully remove the wire racks and continue baking until golden brown and fully cooked through (about 10 more minutes).
11. Immediately run an offset spatula under the pastry to prevent sticking, then transfer to wire racks to cool completely.
Assemble the Napoleon
12. Fill a piping bag with a large star tip (or use a plastic bag with a small hole cut in the corner).
13. Pipe even rows of whipped cream onto one piece of pastry.
14. Place raspberries on top of the piped stars. To help structure the layer, pipe a line of cream in the center on top of the berries.
15. Repeat this process on the second piece of pastry and place it on top of the first.
16. Top with the final piece of pastry.
17. Refrigerate, loosely covered, for at least 1 hour or up to 1 day.
Serve
18. Just before serving, use a serrated knife and a sawing motion to cut into pieces.
Enjoy!