Well, it is June. That means swimming, grilling, gardening, and strawberries. Maybe not swimming since it has been freezing cold here. We have had our heat on almost all month. What the heck is going on? Mother Nature is really messing with us this year. I am not going to be happy when I get my gas bill this month. Not only is it so cold that my pool membership has gone to waste but I have to pay extra just to stay warm. Baloney! At least I still have my strawberries though.
I saw this recipe in my newest issue of Food Network Magazine and I decided at once that I needed to make it. The recipe called for prosecco, which I was too cheap to buy. Luckily though, I happened to have a bottle of amaretto open so I subbed that. I didn’t try it with prosecco but I think that amaretto is even better. The amaretto really complimented the almonds that we sprinkled on top. I just love amaretto. It is the only liquor that I drink. Have you ever had a bocce ball before? My favorite. One part amaretto, one part orange juice, and one part club soda. Sooooo good. But anyway, back to these Napoleans. This is basically a fancier version of strawberry shortcake with a litte booze added. And since strawberries are now in season it is the perfect time to make these. Now if only it would warm up!
Here is what you’ll need
Cut the puff pastry into 9 pieces and brush with egg
Sprinkle with sugar
Bake until golden brown and slice in half
Meanwhile, whip the heavy cream, amaretto, and mascarpone cheese
Combine the strawberries, sugar, and vanilla
Add the whipped cream and then strawberries to each puff
Now if only my strawberry plants would start growing!
- 1 sheet puff pastry
- 1 egg, whisked
- 3 tablespoons sugar
- 1 quart strawberries, sliced
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup sliced almonds
- 3/4 cup mascarpone cheese
- 1/3 cup heavy cream
- 2 tablespoons amaretto
- Remove puff pastry from freezer 1/2 hour before you begin.
- Pre heat the oven to 375 degrees F.
- Cut the puff pastry sheet into 9 pieces and place on baking sheet.
- Brush with egg and sprinkle with sugar.
- Bake for 15 minutes or until golden brown.
- Once cooled slice the puffs in half like a sandwich.
- While the puff pastry is cooking prepare the filling.
- In the bowl of a stand mixer fitted with the whisk attachment whip the heavy cream, mascarpone cheese, and amaretto until medium peaks form.
- Combine strawberries, sugar and vanilla.
- Once the puff pastry is cooled spread the bottom halves of the puffs with the cream filling.
- Add the strawberries and top with the tops of the puffs.
- Sprinkle with almonds and serve immediately.
