Strawberry Napoleons With Prosecco Cream
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 large
Egg Yolk1 cup
Sugar1 tsp
Vanilla Extract1 cup
Almond (sliced)3 cup
Mascarpone Cheese (cold)1 cup
Heavy Cream (cold)Directions:
1
Make the pastries: Line a baking sheet with parchment paper
2
Unfold the puff pastry onto the prepared baking sheet
3
Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar
4
Freeze until the pastry is firm, 15 to 20 minutes
5
Meanwhile, make the strawberry filling: Mash 1 cup strawberries with a fork in a large bowl
6
Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat
7
Set aside until ready to assemble
8
Preheat the oven to 375 degrees F
9
Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes; set aside
10
Cut the puff pastry into four 4-inch squares with a sharp knife; prick all over with a fork
11
Transfer to the oven and bake until puffed and lightly golden, about 20 minutes
12
Reduce the oven temperature to 325 degrees F and continue baking until flaky and golden brown, about 15 more minutes
13
Remove to a rack and let cool completely
14
Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining 2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed until soft peaks form, about 2 minutes
15
(Do not overbeat or the cream will become grainy
16
) Slice the pastries in half horizontally using a serrated knife
17
Put a bottom half on each plate
18
Top each with some prosecco cream and strawberries with their juices; cover with the top pastry halves and sprinkle with the almonds
19
Photograph by Anna Williams