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| Another Point in Tyme's Three Berry Napoleon |
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| 2 pints |
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strawberries, sliced |
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| 1 tsp |
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vanilla extract |
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| 3 Tbs |
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powdered sugar, plus extra for sprinkling |
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| 1½ cup |
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heavy cream (can substitute Cool Whip) |
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| 1 |
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frozen puff pastry sheet |
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| 1 pint |
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blackberries |
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| 1 pint |
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raspberries |
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| 2/3 cup |
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fruit preserves |
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| 1 Tbs |
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water |
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| 1 |
If using frozen dough, thaw for 20 minutes before using. Prepare dough according to directions on package and cut into equal portions. Prick dough with fork, place on sheet pan, then refrigerate for about 30 minutes. Bake on center rack of oven for about 10 minutes at 400°F, then reduce oven to 350 degrees and bake about another 5 minutes or until golden brown. Cool pastry on a rack, then place on cutting board, cut in half and portion into pieces of 3 each for the serving size. |
| 2 |
Whip cream with sugar or vanilla and place in a pastry bag with star tip. Heat preserves with water until melted, over low heat. Brush glaze made from preserves over bottom pastry layer. Arrange strawberries on top, then pipe a layer of whipped cream, but not quite to the edge. Set second layer of pastry on top, brush with glaze, then layer blackberries on top. Pipe another layer of whipped cream on top of blackberries, then put final layer of pastry on top and dust with powdered sugar. Garnish with whipped cream rosettes and raspberries. |
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| Recipe Type |
| Crockpot, Copycat |
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