Bakeapple White Chocolate Napoleons
Bakeapples have nothing to do with apples. They are what we call cloudberries here in Newfoundland and these exotic tasting little berries make the most delicious jam. This simple recipe turns frozen store bought puff pastry into an elegant dessert with very little effort using that delicious jam or any favourite berry jam of your choice.
Bakeapple White Chocolate Napoleons
Turn frozen puff pastry into a quick impressive dessert with your favourite berry jam, cream cheese and white chocolate.
Ingredients
- One large package frozen puff pastry
- 8 oz cream cheese, cut in small chunks
- 1 ½ cups whipping cream
- ½ cup white chocolate chips
- 1 tsp vanilla extract
- Bakeapple jam, i.e. cloudberry jam or any favourite berry jam of your choice
Instructions
Preheat oven to 400 degrees F.
First cut your sheet/sheets of puff pastry into 24 equal sized rectangles. You may have to roll the pastry out a little using a rolling pin depending on the size of the sheets.
Place about an inch apart on parchment lined baking sheet. Pastry should be as cold as possible before baking so if it has warmed up to room temperature, place cookie sheet in the refrigerator for 20 minutes before baking.
Bake for about 12 to 15 minutes or until pastry is golden brown. Cool pastry completely before continuing.
For the Cream Filling
Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth. Melt the white chocolate chips and beat into this mixture. Chill the filling completely before assembling the napoleons.
To Assemble the Napoleons:
Spread 8 of the pastry pieces with bakeapple jam. Add another pastry layer and spoon or pipe the cream filling onto the pastry.
Add another layer of pastry and top with more bakeapple jam. Garnish tops with a drizzle of melted white chocolate if you like. Keep chilled until ready to serve.
Nutrition Information
Yield
8Serving Size
Amount Per Serving Unsaturated Fat 0g
Jackie
Sunday 15th of September 2019
How long ahead of time can these be assembled?
Anonymous
Wednesday 15th of February 2012
OMG....They look fantastic!!
Le Chef Secret
Saturday 30th of August 2008
Use any jam that you like. Homemade apricot preserves is one of my favorites but I've used practically every kind of jam in Napoleons over the years.
mmd_lod
Saturday 30th of August 2008
I was wondering if you could suggest another fruit as I don't like bakeapples but would love to try to make this. thanks
Dani
Wednesday 27th of August 2008
looks tasty :)