BLACKBERRY-ORANGE
NAPOLEONS
17.3-oz. package puff pastry (each package contains 2 sheets), thawed
4 tbsp. granulated sugar, divided
2 cups fresh blackberries
Zest and juice of 1 orange
16-oz. container mascarpone
3 tbsp. powdered sugar
1 tsp. vanilla extract
Heat the oven to 375 degrees. Line a baking sheet with kitchen parchment.
Unfold each sheet of puff pastry and lay flat on a work surface. Use 2 tablespoons of the sugar to sprinkle both sides of both sheets of puff pastry. Using a pizza wheel or a paring knife, cut each sheet into 9 squares.
Arrange the squares on the prepared baking sheet, then place another piece of parchment on top of them. Place a second baking sheet on top of that so that the puff pastry is sandwiched between them. Bake for 20 to 25 minutes, or until golden brown. Remove the top baking sheet and allow the squares to cool completely.
Meanwhile, in a medium bowl combine the blackberries with the remaining 2 tablespoons of sugar and the orange zest and juice. In another bowl, stir together the mascarpone, powdered sugar and vanilla.
To assemble, place 1 pastry square on each serving plate. Top the square with 1 tablespoon of the mascarpone mixture, then 1 tablespoon of the berries. Top with another square of pastry, followed by another layer each of mascarpone and berries. Serve immediately.
Makes 9 servings.
Note: Feel free to substitute any berry. This dessert also can be prepped ahead of time. Just bake the pastry squares, then store them covered at room temperature.
— Alison Ladman
Associated Press
