Berry Napoleons

1. 1

   Preheat oven to 375F.

2. 2

   Roll out pastry on lightly floured surface to 12-inch square.

3. 3

   Cut out two 4x5-inch rectangles and transfer to ungreased cookie sheet (reserve remaining pastry for another use).

4. 4

   Brush pastries with glaze.

5. 5

   Mix sugar and 1/4 teaspoon cardamom and sprinkle over pastries.

6. 6

   Bake until puffed and brown, about 20 minutes.

7. 7

   Transfer to rack and cool.

8. 8

   Drain syrup from raspberries into heavy small saucepan.

9. 9

   Boil until thickened slightly, about 4 minutes.

10. 10

    Combine raspberries and sliced strawberries in small bowl.

11. 11

    Add reduced syrup and remaining 1/4 teaspoon cardamom.

12. 12

    (Berry mixture can be prepared 2 hours ahead.

13. 13

    Cover and refrigerate.)

14. 14

    Split each pastry into 2 layers.

15. 15

    Place bottoms on plates.

16. 16

    Layer with frozen yogurt, some of berry mixture, then pastry tops.

17. 17

    Spoon a few berries atop each pastry and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.