Strawberry-Raspberry Napoleons (Milles Feuilles)

Name: Strawberry-Raspberry Napoleons (Milles Feuilles)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 (1 lb) package frozen puff pastry, thawed (if you can get the frozen puff pastry made with 100% butter, you're really cooking !); 2 eggs, beaten to blend (glaze); 2 cups chilled whipping cream; 1 1/2 tablespoons icing sugar; 3/4 teaspoon vanilla extract; 3 1/2 cups lemon curd; 2 pints strawberries, thinly sliced; 3 pints raspberries; 8 egg yolks; 1 1/4 cups superfine sugar; 1 cup fresh lemon juice; 5 lemons, zest of, grated; 1/2 cup butter

Submitted by evelynathens

"I love Napoleons! There is just something perfect about crunchy, buttery, puff pastry, awesome lemon curd and whipped cream between the layers and fresh, vibrant-tasting fruit!"

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Ready In:: 50mins
Ingredients:: 13
Serves:: 8

ingredients

1 (1 lb) package frozen puff pastry, thawed (if you can get the frozen puff pastry made with 100% butter, you're really cooking !)
2 eggs, beaten to blend (glaze)
2 cups chilled whipping cream
1 ¹⁄₂ tablespoons icing sugar
³⁄₄ teaspoon vanilla extract
3 ¹⁄₂ cups lemon curd
2 pints strawberries, thinly sliced
3 pints raspberries
Lemon Curd
8 egg yolks
1 ¹⁄₄ cups superfine sugar
1 cup fresh lemon juice
5 lemons, zest of, grated
¹⁄₂ cup butter

directions

Preheat oven to 400°F.
Roll each pastry sheet out on lightly-floured surface to thickness of ¼ inch. Cut out 8, 6 X 3 inch rectangles. Set on baking sheet and brush with egg glaze, ensuring egg doesn’t drip down sides of pastry (this will inhibit a good rising in the oven). Bake until crisp and brown, about 12-14 minutes. Using serrated knife, split pastry in half horizontally.
Beat cream, vanilla extract and 1 ½ tblsps icing sugar to stiff peaks.
For lemon curd: Beat yolks and sugar until pale and thick, about 5 minutes. Blend in juice and zest, add butter. Set over simmering water and cook until mixture is the texture of custard, whisking frequently, about 30 minutes. (can be prepared 1 week ahead).
Assemble just before serving: Spread bottom of each plate with ¼ to 1/3 cup lemon curd. Set bottom half of pastry in center of plate. Spread pastry with thin layer of curd. Cover with about 1 inch of whipped cream. Top with other half of pastry. Spread with thin layer of curd. Cover with about 1 inch of whipped cream. Decorate with overlapping slices of strawberry. Scatter raspberries over lemon curd on plate. Dust with icing sugar and serve immediately.