- Yields: 12 individual desserts
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free
Ingredients
- 2 sheets frozen puff pastry, thawed (try local brand Aussie Bakery)
- 1/2 cup melted butter
- 1/2 cup demerara or turbinado sugar (divided)
- 1/4 cup finely chopped hazelnuts
- 1 pint whipping cream
- 1 teaspoon vanilla extract
- 1 cup honey-flavored Greek-style yogurt (try local brand The Greek Gods)
- 3 cups berries, any combination, washed and dried
Directions
Preheat oven to 400° F.
Cut each sheet of pastry into 12 rectangles and place on a baking sheet about 1/2-inch apart. Brush each with melted butter. Combine 1/4 cup of the sugar with the hazelnuts and sprinkle generously over the surface of each rectangle. Bake for 8 to 10 minutes or until the pastries are deep golden brown. Allow to cool.
Meanwhile, whip the cream with the remaining sugar to a light peak. Gently fold the whipped cream and vanilla into the yogurt.
For each napoleon
Place a pastry rectangle on a dessert plate. Top with a generous spoonful of the whipped cream-yogurt mixture. Scatter berries on top of that and place a small dab of whipped cream-yogurt mixture on top of the berries. Place another pastry rectangle on top. Repeat the process for each napoleon, finishing with the last pastry rectangle.
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