FRESH Ideas for Easter
Puff Pastry Napoleons with Lemon Custard & Fresh Berries
The custard, puff pastry and sauce can be made a day ahead and then simply assemble the napoleons before serving. This recipe makes 6 – 3 layer napoleons or 9 – 2 layer napoleons.
1 box Pepperidge Farm Puff Pastry Sheets (2 sheets)
2 tablespoons Bird's custard powder
2 tablespoons sugar
1 ½ cups whole milk
1 lemon, juiced
2 cups fresh mixed berries
1 cup blueberry jam
½ cup lemonade
Preheat oven to 400 degrees. 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 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 custard, in a bowl combine the custard powder, sugar and a tablespoon of the milk. Stir to a paste like consistency. Heat the remaining milk in a saucepan to almost boiling. Pour the milk into the custard mixture and stir to combine. Pour the combined mixture back into the saucepan and heat to boiling while continuously stirring. The custard will begin to thicken. Remove from heat and pour into a shallow bowl. Let cool for five minutes then stir in the lemon juice. Cover with plastic wrap and press the plastic directly onto the custard. This will keep the custard from forming a skin as it cools. Refrigerate overnight. The custard will continue to thicken as it cools.
To make the sauce, place the jam in a saucepan over medium heat. Bring to a simmer while continuously stirring. Remove from heat and add the lemonade. Set aside to cool. If refrigerating overnight, microwave the sauce for a few seconds to bring it to a pourable, sauce-like consistency.
To make 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 custard and several berries. Press the berries into the pastry. Top with another pastry square then more custard and berries. Top with a third pastry square, a small amount of custard and a generous drizzle of the sauce. Garnish with whipped cream and more berries around the plate and on top.
Recipe by Christine Gardner