Raspberry And Dulce De Leche Napoleón Recipes

VANILLA PUDDING RASPBERRY NAPOLEON

Steps:

• In a small bowl, gently stir together the honey, fruit spread and 1/2 teaspoon vanilla. Add the raspberries and toss to coat.
• In a medium bowl, mix together the pudding and the remaining 1/2 teaspoon vanilla extract.
• To assemble, place a wafer cookie onto a plate. Place with 1 heaping tablespoon pudding and 1 heaping tablespoon raspberries and top with a second wafer cookie. Top with another heaping tablespoon pudding, another heaping tablespoon raspberries and a third wafer cookie. Top with a small dollop of the pudding and garnish with a reserved raspberry. Repeat with remaining ingredients.

RASPBERRY NAPOLEONS

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry to a 10-by-15-inch rectangle. Transfer to a baking sheet lined with parchment paper.
• Prick pastry all over with a fork. Cover completely with another sheet of parchment paper; weight with another baking sheet (same size or slightly smaller) to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down, until pastry is golden, 30 to 40 minutes. Remove top sheet and parchment, and let pastry cool.
• Transfer pastry to a cutting board. With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces.
• Dividing evenly, put a large dollop of pudding (2 to 3 tablespoons) on 8 of the 12 pastry pieces; top with raspberries and a little more pudding.
• Assemble napoleons on serving plates: For each napoleon, stack two pieces of pastry already topped with pudding and raspberries, then top with a plain piece. Dust lightly with confectioners' sugar.
• Make Raspberry Sauce (optional): In a small bowl, stir together 1/4 cup raspberry jam and 1 tablespoon water; pass through a fine-mesh sieve. Thin with additional water if needed.
• Garnish plate with Raspberry Sauce, if desired.

RASPBERRY NAPOLEONS DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
• Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

HEART-SHAPED RASPBERRY NAPOLEONS

Steps:

• Preheat oven to 425 degrees.
• Place puff pastry on a parchment paper-lined baking sheet and poke holes all over surface using the tines of a fork; top with a second piece of parchment paper. Place 2 baking sheets on top of parchment paper to weigh down; transfer to oven. Bake until golden brown, 20 to 25 minutes.
• Remove puff pastry from oven and uncover; let cool completely. Using a 3 1/4-inch heart-shaped cookie cutter, cut six hearts from puff pastry, reserving scraps.
• Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Place 1 heart-shaped piece of puff on each of two dessert plates. Pipe pastry cream over the surface of each heart, almost to the edge. Place raspberries around the perimeter of the pastry cream. Top each with a second puff pastry heart and repeat process. Top each with a third puff pastry heart.
• Crumble a little of the reserved puff pastry scraps and top Napoleons with crumbs. Dust tops with confectioners' sugar and pipe a little pastry cream in the center of each. Top with a raspberry and serve immediately.

DULCE DE LECHE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
• Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
• Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
• Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
• Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
• Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
• Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
• Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.

TAHINI THUMBPRINTS COOKIES WITH DULCE DE LECHE

Steps:

• Place racks in the upper and lower thirds of an oven and heat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
• In a small bowl, whisk together the flour, baking powder and baking soda, and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the tahini and mix on medium speed until well combined, stopping to scrape down the sides and bottom of the bowl as needed with a rubber spatula.
• Add the egg, egg yolk, vanilla extract and salt to the butter-tahini mixture, and mix on medium speed until emulsified, about 1 minute. Scrape down the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Add the flour mixture, and mix on low speed until just combined and no streaks of flour remain. Scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Roll the cookies into tablespoon-size balls and place them on the baking sheets about 2 inches apart.
• Bake the cookies for 7 minutes, then remove them from the oven and very carefully use your thumb or the handle of a wooden spoon to make a teaspoon-size indent in the center of each cookie. The cookies will crack slightly along the edges; that's OK. Return the cookies to the oven, rotating the pans from front to back and top to bottom. Bake until the cookies are set and just barely golden at the edges, another 5 to 7 minutes. Set the pans on cooling racks and press on the indentations slightly if they have puffed up during the baking process. Let the cookies cool for 10 minutes.
• Use a small spoon or pastry bag to fill the indentation of each cookie with about 1 teaspoon of dulce de leche, and sprinkle with flaky salt, if using. Let cool completely on the pans. Store in a single layer in an airtight container for up to 5 days.

RASPBERRY AND DULCE DE LECHE NAPOLEóN

Steps:

• Heat oven to 375°F.
• On a baking tray place 1 sheet phyllo dough. Brush with butter and sprinkle with 1 teaspoon sugar. Cover with another sheet of phyllo and repeat the process again. Repeat with a third sheet of phyllo, you will have 3 sheets of phyllo buttered and sprinkled with sugar.
• Using a pizza cutter, cut the dough into 3 equal sections and then each of them in half, getting 6 equal rectangles. Cut each diagonally to obtain 12 triangles.
• Place on a baking sheet covered with parchment paper. Cook for 5 minutes until golden and crispy.
• Allow to cool.
• Repeat same process for the other 3 sheets of phyllo.
• In a medium bowl mix the Neufchatel cheese with the jam.
• In another medium bowl mix the dulce de leche with orange juice.
• To serve:Place a triangle of phyllo on each plate . Top each with a tablespoon of Dulce de leche mixture, cover with another triangle, place 1 tablespoon with the raspberry mixture and 4-5 raspberries. Cover with another triangle of phyllo.