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Lemon Blueberry Petite Napoleons

Lemon Blueberry Petite Napoleons

5 3

Good things come in small packages, like these rectangles of puff pastry, filled with creamy lemon custard, fresh blueberries and whipped cream.

serves 24 pieces

Ingredients

cost per recipe: $15.39

The price is determined by the national average.

  • 1/2

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

  • 1

    egg, beaten

  • 2

    tablespoons sugar

  • 10

    ounces lemon curd(about 1 cup)

  • 12

    ounces frozen whipped topping, thawed (about 4 3/4 cups)

  • 2

    cups fresh blueberries

view nutrition info

How to Make It

Heat the oven to 375°F.  Lightly grease 2 baking sheets. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 24 (1 1/2 x 3-inch) rectangles.  Place the pastries onto the baking sheets.  Brush the pastries with the egg and sprinkle with the sugar.
Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.  Split each pastry into 2 layers, making 48 in all. Place the lemon curd into a medium bowl.  Fold in 1 1/2 cups whipped topping. Spread about 1 tablespoon lemon curd mixture on each bottom layer.  Top each with about 1 tablespoon blueberries, about 1 tablespoon remaining whipped topping and a top layer.
Step 1

Heat the oven to 375°F.  Lightly grease 2 baking sheets.

Step 2

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 24 (1 1/2 x 3-inch) rectangles.  Place the pastries onto the baking sheets.  Brush the pastries with the egg and sprinkle with the sugar.

Step 3

Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.  Split each pastry into 2 layers, making 48 in all.

Step 4

Place the lemon curd into a medium bowl.  Fold in 1 1/2 cups whipped topping.

Step 5

Spread about 1 tablespoon lemon curd mixture on each bottom layer.  Top each with about 1 tablespoon blueberries, about 1 tablespoon remaining whipped topping and a top layer.

Recipe Tips

  • Ingredient Note: For 3 cups sweetened whipped cream, beat 1 1/2 cups heavy cream, 3 tablespoons sugar and 1/2 teaspoon vanilla extract in a medium bowl with an electric mixer on high speed until stiff peaks form.

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

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

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Ratings & Reviews

(3)
  • Danielle S.

    December 31, 2006

    Lemon Blueberry Petite Napoleons

    Very tasty. My guests thought I spent all day baking!!!

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  • amp186

    September 27, 2006

    Lemon Blueberry Petite Napoleons

    I added lemon zest to the topping I blended blueberries and raspberries and at the end dusted each Napoleon with icing sugar. Then I drizzled melted semi-sweet chocolate back and forth over the tops. It was gorgeous!

    Was this helpful?

    (0) (0)
  • shmoov

    June 30, 2006

    Lemon Blueberry Petite Napoleons

    This is a melt in your mouth dessert that my boys and I loved!!!!

    Was this helpful?

    (0) (0)

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