Strawberry Napoleons With Prosecco Cream Recipe

Name: Strawberry Napoleons With Prosecco Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry, thawed; 1 large egg yolk; 3 tablespoons sugar; 1 quart strawberries, hulled and quartered; 1/4 cup sugar; 1 teaspoon vanilla extract; 1/3 cup sliced almonds; 3/4 cup cold mascarpone cheese; 1/3 cup cold heavy cream; 1/4 cup cold prosecco

Servings: persons

1
Make the pastries: Line a baking sheet with parchment paper.
2
Unfold the puff pastry onto the prepared baking sheet.
3
Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar.
4
Freeze until the pastry is firm, 15 to 20 minutes.
5
Meanwhile, make the strawberry filling: Mash 1 cup strawberries with a fork in a large bowl.
6
Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat.
7
Set aside until ready to assemble.
8
Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes; set aside.
9
Cut the puff pastry into four 4-inch squares with a sharp knife; prick all over with a fork.
10
Transfer to the oven and bake until puffed and lightly golden, about 20 minutes.
11
Reduce the oven temperature to 325 degrees F and continue baking until flaky and golden brown, about 15 more minutes.
12
Remove to a rack and let cool completely.
13
Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining 2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed until soft peaks form, about 2 minutes.
14
(Do not overbeat or the cream will become grainy.)
15
Slice the pastries in half horizontally using a serrated knife.
16
Put a bottom half on each plate.
17
Top each with some prosecco cream and strawberries with their juices; cover with the top pastry halves and sprinkle with the almonds.
18
Photograph by Anna Williams

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 sheet frozen puff pastry, thawed, 1 large egg yolk, 3 tablespoons sugar, 1 quart strawberries, hulled and quartered, and more.

Yes, Strawberry Napoleons With Prosecco Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Napoleons With Prosecco Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions