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Blackberry Napoleons with Mascarpone Mousse

September 7, 2012 by Jaida 6 Comments

My love of food started with dessert. Namely chocolate, but I have evolved and expanded my horizons quite a bit since I was a toddler shoveling cookies down my throat. I’ve made cakes, cupcakes, cake balls, brownies, etc. but thanks to this round of the recipe swap, and the theme of dessert, I got to make a “fancier” dessert that involved my favorite fruit. Blackberries.

 

I was given Coleen’s blog, Does Not Cook Well With Others, and a recipe for Blackberry Napoleons with Mascarpone Mousse. I’ve never worked with puff pastry before, so I wasn’t sure what to expect, but I was excited to try! Believe me, people, when the recipe says to prick the dough with a fork, you DO IT! I forgot to do it, and remembered after it was in the oven a minute or two. I pulled it out and pricked away, but alas I was too late. Those little squares puffed up like a proud peacock! Nevertheless, they still tasted great and I managed to make them work for my pictures.

And the mousse…YU-UM! I love anything cream cheese-like, and this was just that. So delicious with the flaky pastry and perfect blackberries!! And it’s “fancy”, but not difficult at all!

 

Blackberry Napoleons with Mascarpone Mousse
Source: Does Not Cook Well With Others

Ingredients

  • 1 sheet of frozen puff pastry, thawed
  • 6 ounces mascarpone cheese (or cream cheese)
  • ¾ cup powdered sugar, divided
  • 1 tsp vanilla extract
  • ⅔ cup whipping cream
  • 12 to 16 ounces blackberries
  • ½ cup blackberry preserves
  • Fresh mint sprigs for garnish

Preparation

  1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
  2. Generously sprinkle flour over a clean work surface. Lay the puff pastry on the flour, and use a rolling pin to roll the sheet out to 10 x 14 inches.
  3. Using a sharp knife or pizza slicer, cut the dough into twelve 3 ½-inch by 3 ½-inch squares. Discard any scraps.
  4. Use a fork to prick holes all over each square (Don’t forget this step!!)
  5. Sift ¼ cup of the powdered sugar over the squares. Gently transfer6 squares to each prepared  baking sheet.
  6. Bake for 12 minutes, rotating the pans 180 degrees and switching the sheet pan on the bottom shelf to the top and bottom to top, about halfway through to ensure even baking.
  7. Remove and let cool completely.
    Meanwhile, in a small mixing bowl, beat together the mascarpone (or cream) cheese, another ¼ cup of the sugar and the vanilla.
  8. In a second, medium-sized, chilled mixing bowl, beat the whipping cream until stiff peaks form.
    Gently fold the whipped cream into the mascarpone cheese mixture in three batches. Cover with plastic wrap and refrigerate until ready to serve.
  9. Place the preserves in a small saucepan and set over medium heat. Warm just until melted.
    Place the blackberries in a medium bowl and pour the melted preserves over, and stir to coat. Let cool.
  10. Just before ready to serve, place about ¼ cup of mousse on each of six squares. Place 4 to 6 berries on top of  the mousse, and then place another dollop of mousse on top of the berries.
  11. Sift the remaining ¼ cup of powdered sugar over the remaining 6 squares, and sandwich on top of the mousse and berries.
  12. Top with a mint leaf and any remaining berries. Serve immediately.


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Filed Under: Dessert, Pastries

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Reader Interactions

Comments

  1. DNCWWO

    September 7, 2012 at 12:33 pm

    So glad you liked them!

    Reply
  2. Heather

    September 7, 2012 at 5:12 pm

    These look fantastic–what a great combination with the blackberries and mascarpone cheese, yum!

    Reply
  3. Heather Lynne

    September 8, 2012 at 2:31 pm

    These look amazing! I can't wait to make them for myself.

    Reply
  4. CRS

    September 8, 2012 at 3:57 pm

    Oh my, that sounds and looks so delicious!

    Reply
  5. Christine @ Christine's Kitchen Chronicles

    September 8, 2012 at 9:03 pm

    Oooh that looks lovely and so fresh/light! I also love your vivid description of the puff pastry “puffing like a peacock” lol. I got an amazing visual in my head :). I'd have never known that you didn't prick the puff pastry with a fork to begin with. Great job!

    Reply
  6. Christine @ Christine's Kitchen Chronicles

    September 8, 2012 at 9:03 pm

    Oooh that looks lovely and so fresh/light! I also love your vivid description of the puff pastry “puffing like a peacock” lol. I got an amazing visual in my head :). I'd have never known that you didn't prick the puff pastry with a fork to begin with. Great job!

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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