A Simply Grand Napoleon Dessert
- Reviews 2
Ready In: 1 hr 20 mins
Serves: 4
Yields: 4 Napoleon Desserts
Ingredients
- 1 sheet puff pastry (thawed)
- 1 egg, mixed with
- 1 tablespoon water
- 4 ounces crushed pineapple (drained)
- 1 large orange (peeled, sectioned & chopped, zest before peeling)
- 4 tablespoons Grand Marnier (divided per prep directions)
- 1 cup mascarpone cheese (softened, may sub cream cheese as needed)
- 2 tablespoons light brown sugar
- 2 tablespoons coconut milk
- 4 ounces unsweetened coconut (divided, unsweetened if available, otherwise use sweetened)
- 1 teaspoon orange zest
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness. Cut six 4 ½ - 5 inch circles (I used a pint-size plastic container with a 4 ½ inch diameter and the circles shrank to a 3 ½ inch diameter).
- Gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.
- Bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).
- Remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.
- Place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping. Transfer mixture to a bowl, add 1 tbsp Grand Mariner, mix well and refrigerate 1 hour to allow flavors to blend.
- Return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid. Discard or reserve liquid for another use.
- Combine the softened Mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp Grand Marnier, pineapple/orange mixture and 2 oz coconut. Refrigerate until ready to assemble desserts.
- To Assemble Desserts:
- Split each of the 6 pastry circles in half as evenly as possible using a sharp knife. Using a pastry brush, brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of Grand Marnier.
- Gently spread blended cheese mixture over 8 of the pastry circles, stack them in groups of 2 and top with 4 of the browned circles.
- Garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut. (May also top with a dollop of any excess cheese mixture and then garnish with the orange zest & coconut) Serve immediately.
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