Summer Berry Napoleons With Local Puff Pastry and Honey Greek Style Yoghurt


by Lynne Vea, PCC Natural Markets Chef

Posted on July 6, 2010 at 5:24 PM

Updated Monday, Jul 12 at 12:11 PM

(Makes 12 individual desserts)

2 sheets Aussie Bakery frozen puff pastry, thawed
1/2 cup melted butter
1/2 cup demerrera or turbinado sugar (divided)
1/4 cup finely chopped hazelnuts
1 pint whipping cream
1 teaspoon vanilla extract
1 cup Greek Gods Greek style yoghurt, honey flavor
3 cups berries, any combination, washed and dried

Preheat your oven to 400 degrees F.

Cut each sheet of pastry into 12 rectangles (3x4) 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. Bake for 8-10 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 the vanilla into the yoghurt.

For each napoleon: place a pastry rectangle on a dessert plate. Top with a generous spoon full of the whipped cream-yoghurt mixture. Scatter with berries and place a small dab of whipped cream-yoghurt mixture on top. Place another pastry recangle on top and repeat the process, finishing with a last pastry rectangle.