It’s strawberry season!  The weather is beautiful and it’s time to head outside.  This week I picked up some beautiful strawberries from one of my favorite farmers.  We’ve been munching on them for snacks but since it’s the weekend, we needed a little something special.  With puffed pastry in my freezer, heavy cream in the fridge and all those beautiful strawberries, I had the makings for a delicious dessert. I’ve got a wonderful dinner planned and can’t wait to end the evening with the perfect taste of summer…
Strawberry Napoleons

2 cups fresh strawberries – washed, hulled and sliced
1 tablespoon balsamic vinegar
2 1/2 tablespoons sugar
pinch of salt

1/2 cup of heavy cream
2 tablespoon confectioners sugar
1/2 teaspoon vanilla

1 sheet of puffed pastry – thawed

  • Place strawberries, balsamic vinegar, sugar and salt in a bowl and gently stir.  Set aside for up to an hour to allow flavors to marry.
  • Using a stand or hand mixer, beat heavy cream, confectioners sugar and vanilla until stiff peaks form.
  • Preheat oven to 400 degrees.
  • On a lightly floured work service, unfold pastry sheet.
  • Cut into 3 long strips and then cut strips into 4 squares.
  • Place on a parchment lined sheet pan.  Bake for 13 to 15 minutes until golden brown.
  • Remove from oven and let cool.
  • To build Napoleons, spit one pastry square and place on plate.  Top with a dollop of cream.  Add a layer of strawberries.  Top with other side of pastry and repeat with cream and strawberries.
  • End with one pastry square, top with cream and whole strawberry.
    • Can be topped with a sprinkle of confectioners sugar or drizzle of chocolate.