Popular Topics

Lemon Berry Napoleon Loaf

Lemon Berry Napoleon Loaf

0
(0)

This celebrated and refreshing frozen dessert features puff pastry layered in a loaf pan with both lemon and raspberry sherbets and drizzled with fresh raspberry sauce.

serves 8 people

Ingredients

cost per recipe: $15.13

The price is determined by the national average.

  • 2

    tablespoons all-purpose flour

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1

    pint lemon sherbetor sorbet, softened

  • 1

    pint raspberry sherbetor sorbet, softened

  • 12

    ounces fresh or thawed frozen raspberries(optional)

  • 1/2

    cup sugar

  • 40

    fresh raspberries(optional)

view nutrition info

How to Make It

Heat the oven to 400°F. Line a baking sheet with parchment paper. Sprinkle the work surface with the flour. Unfold the pastry sheet on the floured surface. Cut the pastry sheet in half lengthwise into 2 (4 1/2 x 9-inch) rectangles. Place the pastries onto the prepared baking sheet. Cover with another piece of parchment paper and top with another baking sheet. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries to a wire rack and let cool completely. Line a 9 x 5-inch loaf pan with plastic wrap. Spread the lemon sherbet in the bottom of the loaf pan. Trim the edges of 1 pastry rectangle to fit the loaf pan and gently press onto the lemon sherbet. Repeat the layers with the raspberry sherbet and the remaining pastry rectangle. Cover the loaf pan and freeze for 4 hours or overnight. Place the raspberries and sugar into a blender or food processor. (If using fresh berries, let the mixture stand for 20 minutes.) Cover and blend until the mixture is puréed. Press the raspberry mixture through a sieve into a medium bowl. Invert the loaf pan onto a serving plate. Cut the loaf into 8 slices. Evenly drizzle the slices with the raspberry mixture and top with raspberries, if desired.
Step 1

Heat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2

Sprinkle the work surface with the flour. Unfold the pastry sheet on the floured surface. Cut the pastry sheet in half lengthwise into 2 (4 1/2 x 9-inch) rectangles. Place the pastries onto the prepared baking sheet. Cover with another piece of parchment paper and top with another baking sheet. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries to a wire rack and let cool completely.

Step 3

Line a 9 x 5-inch loaf pan with plastic wrap. Spread the lemon sherbet in the bottom of the loaf pan. Trim the edges of 1 pastry rectangle to fit the loaf pan and gently press onto the lemon sherbet. Repeat the layers with the raspberry sherbet and the remaining pastry rectangle. Cover the loaf pan and freeze for 4 hours or overnight.

Step 4

Place the raspberries and sugar into a blender or food processor. (If using fresh berries, let the mixture stand for 20 minutes.) Cover and blend until the mixture is puréed. Press the raspberry mixture through a sieve into a medium bowl.

Step 5

Invert the loaf pan onto a serving plate. Cut the loaf into 8 slices. Evenly drizzle the slices with the raspberry mixture and top with raspberries, if desired.

Recipe Tips

  • Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

BUY NOW

Ratings & Reviews

(0)

There aren't any reviews yet.

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews

Recently Viewed