Summer Berry Napoleons with Puff Pastry and Honey Greek-style Yogurt

Summer Berry Napoleons with Puff Pastry and Honey Greek-style Yogurt

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 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


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.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member