Raspberry Napoleon

Serves 2

Traditionally, a Napoleon pastry is three layers of layers of cream pâtissière, whatever that is. The top is usually glazed with icing or fondant in alternating white and brown strips. This is nothing like that...but then you already figured that right?

Ingredients

• One 10 ounce bag frozen raspberries, defrosted
• 2 tablespoons sugar
• Juice of 1 lemon
• One small basket fresh raspberries
• Powdered sugar
• Whipping cream
• 1 sheet frozen pie dough, defrosted

Directions

1. Put defrosted raspberries in a blender with sugar and lemon juice, blend until smooth then set aside
2. Cut pie dough into six 2.5 x 4" pieces
3. Put dough slices in a medium hot non-stick pan and cook until light brown on each side, then remove from heat and let cool
4. To make Napoleon, put a piece of dough on a plate, and top with a thin layer of whipping cream, then a layer of raspberries then another light layer of cream
5. Repeat another layer on top - dough, cream, raspberries, cream and a final dough piece
6. Drizzle raspberry sauce over the top and dust with powdered sugar – serve.

Croissantinis

Serves 4

Flaky, delicious and small enough you won’t feel guilty eating them – unless you eat 12.

Ingredients

• 1 sheet puff pastry, defrosted
• 1/2 cup plain flour
• 1 egg, beaten
• cream cheese
• raspberry jelly
• butter

Directions

1. Pre-heat oven to 400
2. Cut parchment paper to fit baking sheet
3. Dust surface and rolling pin with flour, rollout pastry sheet until about 16'' square
4. Cut into 12 triangles and roll towards the point and bend into traditional shape
5. Lay on sheet and brush on egg wash, then bake for approx 10 minutes or until golden
6. Serve warm with butter, cream cheese and raspberry jelly