Open-Faced Blueberry Peach Napoleons W/ Maple Goat Cheese Creme

Name: Open-Faced Blueberry Peach Napoleons W/ Maple Goat Cheese Creme
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: 8 serving(s)
Ingredients: 3 cups europe's best wild woodland blueberries, frozen, divided; 3 tablespoons sugar; 2 tablespoons water; 1 teaspoon lemon juice; 1 1/2 tablespoons cornstarch; 2 tablespoons water; 1/2 lb puff pastry, thawed (store-bought - 250g); flour, for rolling; 1 teaspoon icing sugar; 1 cup whipping cream; 1/4 cup goat cheese, crumbled; 3 tablespoons pure maple syrup; 1 teaspoon vanilla extract; 1 1/2 cups europe's best sun ripe harvest peaches, thawed and sliced; icing sugar

Submitted by Chef mariajane

""Europe's Best" Napoleons are a classic French dessert of puff pastry with a cream filling and fruit. In this version, Europe's Best Wild Woodland Blueberries and Sun Ripe Harvest Peaches bring the flavors of summer back into your kitchen, featured in a gorgeous and easy-to-make dessert. Top each Napoleon with blueberry sauce and sliced peaches, and an incredible maple-infused goat cheese crème. Stunning!!"

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Ready In:: 47mins
Ingredients:: 15
Serves:: 8

ingredients

BLUEBERRY MIXTURE
3 cups europe's best wild woodland blueberries, frozen, divided
3 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1 ¹⁄₂ tablespoons cornstarch
2 tablespoons water
PASTRY
¹⁄₂ lb puff pastry, thawed (store-bought - 250g)
flour, for rolling
1 teaspoon icing sugar
GOAT CHEESE CREME
1 cup whipping cream
¹⁄₄ cup goat cheese, crumbled
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
GARNISH
1 ¹⁄₂ cups europe's best sun ripe harvest peaches, thawed and sliced
icing sugar

directions

BLUEBERRY MIXTURE: Combine 2 cups blueberries with next 4 ingredients in small saucepan.
Bring to a boil. Remove from heat.
Combine cornstarch and water and whisk into hot blueberry mixture.
Return to heat and bring to a boil, stirring constantly. Mixture will be thick.
Remove from heat, stir in remaining 1 cup frozen blueberries and chill while preparing pastry.
PASTRY: Preheat oven to 375°F.
Line a large baking sheet with parchment paper.
Roll puff pastry on well-floured surface to 12x16-inch rectangle.
Cut into eight 4-inch squares. Place on prepared pan.
Prick all over with a fork and sprinkle with icing sugar.
Bake in preheated oven 10 minutes. Pastry will be puffy.
Carefully press down with a spatula and continue baking until golden brown, about 3-5 minutes longer.
Remove and cool on wire rack.
GOAT CHEESE CRÈME: Combine all ingredients in bowl of electric mixer.
Whip on high until stiff peaks form, about 3 minutes.
ASSEMBLY: Lay one square of puff pastry on dessert plate.
Spread with 1/4 cup- goat cheese crème, top with 1/4 cup blueberry mixture, peach slices and garnish with about 1 tablespoons goat cheese crème.
Soprinkle with additional icing sugar. Serve immmediately.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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