Bakeapple White Chocolate Napoleons

Bakeapple White Chocolate Napoleons

Turn frozen puff pastry into a quick impressive dessert with your favourite berry jam, cream cheese and white chocolate.
Course Dessert
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 Napoleons
Author Barry C. Parsons


  • 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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Bake for about 12 to 15 minutes or until pastry is golden brown. Cool pastry completely before continuing.

For the Cream Filling

  1. 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:

  1. Spread 8 of the pastry pieces with bakeapple jam. Add another pastry layer and spoon or pipe the cream filling onto the pastry.
  2. 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.