2 tbsp (30 mL) Honey
1 package (397 g) Tenderflake® Frozen Puff Pastry, thawed
1 package (600 g) Europe’s Best® 4-Field Berry Mix
3/4 cup (175 mL) + 2 tbsp (30 mL) Granulated sugar
1/4 cup (50 mL) Cornstarch
1 tsp (5 mL) Finely grated lemon zest
3/4 cup (175 mL) Whipping cream (35%)
1. PREHEAT oven to 375°F (190°C).
2. WHISK honey with 1 tbsp (15 mL) water and set aside.
3. DIVIDE puff pastry into 2 squares. Roll out one square, on a lightly floured surface, into a rectangle that is approximately 8 x 12-inch (20 cm x 30 cm). Trim edges to straighten the sides. Transfer to a parchment paper-lined baking sheet. Top pastry with a second sheet of parchment paper and a second, snug fitting baking sheet. Bake for 20 minutes.
4. REMOVE top baking sheet and parchment paper. Brush the top with some of the reserved honey mixture. Flip pastry over and brush with additional honey mixture. Return pastry to oven for an additional 5 to 7 minutes or until evenly golden brown. Transfer to a wire rack to cool completely. Repeat with the remaining square of puff pastry and honey mixture. Cut each baked pastry sheet into 9 small rectangles.
5. MEANWHILE, stir frozen berries, ¾ cup (175 mL) sugar, cornstarch and lemon zest in a heavy-bottom saucepan set over medium heat. Cook, stirring often, for 12 to 15 minutes or until mixture is thick and glossy. Remove from heat and cool completely.
6. BEAT whipping cream with 2 tbsp (30 mL) sugar, using an electric mixer on high, until very
7.PLACE 1 pastry rectangle on each of 6 dessert plates. Spread about 2 tbsp (30 mL) of berry mixture over each pastry. Divide half of the whipped cream between the rectangles. Repeat the layers once. Top with remaining rectangles; dust the tops with icing sugar. Serve immediately
any leftover berry mixture for up to 3-4 days and serve over waffles, pancakes, ice cream or yogurt.
If you have 4 equal-sized baking sheets, you can bake both pastry layers at one. Arrange the racks on the upper and lower thirds of the oven and rotate the trays halfway during baking.
The puff pastry can be baked 1 day in advance and stored in an airtight container at room temperature. The fruit mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator; bring to room temperature before assembling Napoleons.
Spread a small amount of the fruit mixture in the centre of each dessert plate before placing the puff pastry. This will prevent the final dessert from sliding around during assembly.
Make sure whipping cream, bowl and beaters are thoroughly chilled before using to ensure the stiffest peaks possible.