Login

Open-Faced Blueberry Peach Napoleons with Maple Goat Cheese Crème

Europe’s Best® Napoleons are a classic French dessert of puff pastry with a cream filling and fruit. In this version, Europe’s Best Wild Woodland Blueberries and Sun Ripe Harvest Peaches bring the flavours of summer back into your kitchen, featured in a gorgeous and easy-to-make dessert. Top each napoleon with blueberry sauce and sliced peaches, an incredible maple-infused cream and goat cheese crème. Stunning!

Preparation Time: 30 minutes
Cook Time: 17 minutes
Freezing: not recommended
Serving: 8 servings

Ingredients:

Blueberry Mixture:
•    750mL (3 cups) Europe’s Best® Wild Woodland Blueberries, frozen, divided
•    45mL (3 tbsp) sugar
•    30mL (2 tbsp) water
•    5mL (1 tsp) lemon juice
•    10mL (2 tsp) lemon zest
•    22mL (1 ½ tbsp) cornstarch
•    30mL (2 tbsp) water

Pastry:
•    250g (½ lb) store bought puff pastry, thawed
•   Flour for rolling
•    5mL (1 tsp) icing sugar

Goat Cheese Crème:
•    250mL (1 cup) whipping cream
•    50mL (¼ cup) goat cheese, crumbled
•    45mL (3 tbsp) pure maple syrup
•    5mL (1 tsp) vanilla extract
•    375mL (1 ½ cups) Europe’s Best Sun Ripe Harvest Peaches, thawed and sliced
•   Additional icing sugar for garnish

Preparation:

Blueberry Mixture:
1.  Combine 2 cups (500mL) blueberries with next 4 ingredients in small saucepan.
2.  Bring to a boil. Remove from heat.
3.  Combine cornstarch and water and whisk into hot blueberry mixture.
4.  Return to heat and bring to a boil, stirring constantly. Mixture will be thick.
5.  Remove from heat, stir in remaining 1 cup (250mL) frozen blueberries and chill while preparing pastry.

Pastry:
6.  Preheat oven to 375ºF (190ºC).
7.  Line a large baking sheet with parchment paper.
8.  Roll puff pastry on well floured surface to 12” x 16” rectangle.
9.  Cut into 8 4” (10cm) squares. Place on prepared pan.
10.  Prick all over with a fork and sprinkle with icing sugar.
11.  Bake in preheated oven 10 minutes. Pastry will be puffy.
12.  Carefully press down with a spatula and continue baking until golden brown, about 3-5 minutes longer.
13.  Remove and cool on wire rack.

Goat Cheese Crème:
14.  Combine all ingredients in bowl of electric mixer.
15.  Whip on high until stiff peaks form, about 3 minutes.

Assembly:
16.  Lay 1 square of puff pastry on dessert plate.
17.  Spread with ¼ cup (50mL) goat cheese crème, top with ¼ cup (50mL) blueberry mixture, peach slices and garnish with about 1 tbsp (15mL) goat cheese crème.
18.  Sprinkle with additional icing sugar. Serve immediately.

Rate Recipe