Summer Berry Napoleons with Puff Pastry and Honey Greek-style Yogurt

Yield: 12 individual desserts

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

Ingredients

Preparation

Preheat oven to 400° F.

Cut each sheet of pastry into 12 rectangles and place on a baking sheet about 1/2-inch apart. Brush each with melted butter. Combine 1/4 cup of the sugar with the hazelnuts and sprinkle generously over the surface of each rectangle. Bake for 8 to 10 minutes or until the pastries are deep golden brown. Allow to cool.

Meanwhile, whip the cream with the remaining sugar to a light peak. Gently fold the whipped cream and vanilla into the yogurt.

For each napoleon

Place a pastry rectangle on a dessert plate. Top with a generous spoonful of the whipped cream-yogurt mixture. Scatter berries on top of that and place a small dab of whipped cream-yogurt mixture on top of the berries. Place another pastry rectangle on top. Repeat the process for each napoleon, finishing with the last pastry rectangle.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on July 10, 2010.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: berries, desserts, pastries, summer, yogurt

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