Blueberry and lemon napoleon
Several ingredients (available to everyone) are all we need to cook this wonderfully light and airy dessert. Ready-made puff pastry, fresh blueberries, lemons, cream cheese and whipped cream are joined together to create a fresh and light dessert, too beautiful to be eaten. Its cooking is as simple as ABC. The lemon cream filling can be made a couple of days in advance for easier and quicker serving. Or even better than that! You can make a 'construction kit' from sponge cake, cream and various berries. So that everyone can choose their own Napoleon filling. I hope you will enjoy this simple summer recipe of a light blueberry and lemon napoleon as much as I enjoy it.
Ingredients:Puff pastry — 1 sheet measuring of about 23 cm x 26 cm,
Cinnamon — 1 pinch,
Brown sugar — 1 pinch,
Heavy cream — 2 cups,
Cream cheese — 113 g,
Lemon zest — 1 table spoon,
Freshly squeezed lemon juice — 2 table spoons,
Honey — 1/4 cup,
Fresh blueberries — 500 g,
Powdered sugar — 100 g,
Lingonberry jam — 100 ml
1Preheat the oven up to 200 degrees Celsius
2Cut the puff pastry into squares, each of about 7,5 x 7,5 cm. Lay them onto a sheet of parchment paper. Then sprinkle each square with cinnamon and brown sugar. Bake at 200 degrees C for about 15 minutes (till our cakes rise and become of brownish-golden hue). Then remove them from the oven and set to get cooled. Cut each square across, thus creating two layers.
3Take a bowl and beat up the heavy cream to a maximal soft consistency.
4Take another bowl and mix the cream cheese, the lemon zest, the lemon juice and the honey together in it – till the mass becomes smooth. Pour this mass into the whipped cream to their complete mixing.
5Sandwich the square puff pastry with lingonberry jam and cover it with a layer of lemon cream and fresh blueberries. Then place another square and do the same actions, but without any jam.
6Sprinkle with powdered sugar or drizzle with honey – according to your preferences.