Fresh raspberries and a creamy chocolate filling are stuffed between two light, fluffy pastries to make this delicate-looking dessert.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 sheet frozen puff pastry (1/2 of 450-g pkg.), thawed
7 oz. Baker's Semi-Sweet Chocolate, divided
1 cup whipping cream
175 g (about 3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup icing sugar
2 Tbsp. raspberry-flavoured liqueur
1-1/2 cups fresh raspberries
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How do I make it ?
Heat oven to 400ºF.
Unroll pastry sheet on lightly floured surface; cut into 3 rectangles. Cut each rectangle crosswise into 4 smaller rectangles; place on baking sheet. Bake 15 min. or until golden brown. Remove to wire racks; cool completely.
Meanwhile, melt 6 oz. chocolate as directed on package; set aside. Beat whipping cream in medium bowl with mixer on high speed until soft peaks form.
Beat melted chocolate, cream cheese, icing sugar and liqueur in large bowl with mixer on medium speed until well blended. Whisk in whipped cream.
Split each pastry rectangle in half. Spread about 3 Tbsp. chocolate mixture onto bottom half of each pastry rectangle. Cover with raspberries and pastry tops. Melt remaining chocolate; drizzle over pastries.
Kraft Kitchen Tips!
Variation Non-Alcoholic Version
Omit the liqueur.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 11 g
Cholesterol 35 mg
Sodium 130 mg
Carbohydrate 28 g
Fibre 3 g
Sugars 16 g
Protein 4 g
12 servings, 1 napoleon (81 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.