Napoleon Pastries with Tropical Fruits
Ingredients
- Ingredients
- 200 grams Puff pastry dough
- 150 milliliters Whipped cream
- 2 Kiwi
- 1 Papaya
- 4 Lychee
- 2 Passion fruit
- For Finishing
- 4 centiliters Grand Marnier
- powdered sugar (for dusting)
- 2 Tbsps honey
- 2 Tbsps butter
Preparation steps
Defrost the puff pastry. Roll it out into sheets and cut into 12 rectangles, each about 4 x 8 cm (1 1/2 x 3 inches).
Place the rectangles on baking sheets lined with parchment paper, brush with melted butter, and dust with powdered sugar.
Bake in an oven preheated to 200°C (approximately 400°F) until golden brown, about 10 minutes. Transfer to a wire rack to cool.
Peel the kiwis and cut into wedges.
Peel the papaya, cut in half, remove seeds, and cut into wedges.
Peel and halve the lychees and passion fruit.
Arrange the fruits on plates and sprinkle with Grand Marnier to taste.
Whip the heavy cream to stiff peaks.
To assemble the napoleons, set 1 puff rectangle on each plate, top with a dollop of cream, and drizzle with a little honey. Repeat this process to make a second layer, and top with a third puff rectangle.
To serve, dust with powdered sugar.
