Lemon Cream Napoleon
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
55
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream
2
Process until smooth
3
Add lemon zest and process for 1 minute
4
Mix until pudding consistency
5
Preheat oven to 350 degrees F
6
Line baking sheet with kitchen parchment
7
In a small bowl, combine honey and warm water
8
Stir until honey dissolves
9
Using a pastry brush, lightly brush wrappers on both sides with honey water
10
Place on parchment-lined baking sheet
11
Bake for approximately 8 minutes, or until golden brown
12
Remove from oven, let cool
13
To serve, place one wrapper on a plate and spoon a dollop of pudding mixture
14
Repeat with another layer
15
Mix 1 teaspoon of vanilla extract to the whipped topping
16
Top third wrapper with a dollop of whipped topping
17
Garnish with a sprinkle of lemon zest