It is a gorgeous Sunday here in NW Indiana. 80 degrees, sunny, beautiful breeze. All in all, perfect! Today I’m going to grill some steak, and pair it with some store bought salads from our favorite market, Al’s. But I still want to add something homemade to the mix. So, I immediately thought of dessert.
I scouted around the refrigerator and pantry and made up this recipe with what I had on hand. I’ve had some frozen puff pastry dough just calling to me for something yummy. I’ve also got some fresh and luscious blackberries and raspberries in the fridge. Hmmmm, what goes great with berries? White chocolate! So, here we go with what I’m hoping will become a new favorite dessert around here!
White Chocolate Berry Napolean
- 1 sheet of frozen puff pastry, thawed and cut in thirds along the fold lines
- 5 oz. white chocolate pieces
- 1 oz. cold milk
- 1-1/4 cups heavy whipping cream
- 4 oz fresh blackberries
- 4 oz fresh red raspberries
Preheat oven to 400 degrees. Place three puff pastry pieces on a parchment lined cookie sheet and bake for 12-15 minutes until golden brown. Move to a rack to cool completely.
In a double boiler, melt the white chocolate. When completely melted, remove from heat and add 1 ounce of cold milk. Whisk and set aside until cooled. In a mixer, beat the heavy cream until stiff peaks form. Gently fold in the white chocolate.
Put the first layer of puff pastry on your serving plate and add a thick layer of the whipped cream/white chocolate mixture. Place a layer of blackberries. Repeat with the next layer of puff pastry and white chocolate and add raspberries.
On the last layer of puff pastry, add a few dollops of the white chocolate mix and decorate with more berries. Refrigerate until serving.
Oh Lordy! This is such a lovely summer dessert. Silky and rich with the crisp of the puff pastry. Enjoy!