Strawberry Cheesecake Napoleon
Indulge in layers of flaky puff pastry and creamy strawberry cheesecake mousse, reminiscent of sweet family memories and perfect for any occasion.
Ingredients
Pastry and Filling
- 2 sheets frozen puff pastry, thawed Pepperidge Farm is recommended for best results.
- 1 large egg Bring to room temperature.
- 2 teaspoons whole milk
- 0.75 cup strawberry preserves Homemade or store-bought; St. Dalfour for best flavor.
- 3 cups fresh strawberries, washed and sliced Use ripe strawberries for sweetness.
- 1 recipe strawberry cheesecake mousse See below for mousse recipe.
- 2 tablespoons confectioners’ sugar For dusting.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line 2 large baking sheets with parchment paper.
- Cut each puff pastry sheet into 6 equal-sized rectangles.
- In a small bowl, whisk together the egg and milk to make the egg wash.
Baking
- Brush the egg wash over the tops of the pastry rectangles.
- Bake in the oven for 15-17 minutes, until golden brown and puffed.
- Cool for 5-10 minutes before separating the layers.
Assembly
- Spread 1 tablespoon of strawberry preserves on the bottom half of each pastry.
- Pipe in 2 tablespoons of strawberry cheesecake mousse and add 5-6 slices of fresh strawberries.
- Place the top of the pastry back over and dust with confectioners’ sugar.
- Repeat with remaining pastries and serve.
Notes
For best results, keep puff pastry cold before baking. Store leftovers in an airtight container in the fridge for up to 2 days.