Lemon Berry Napoleon

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6


  • 1 package Puff Pastry Pepperidge Farm, rolled out and cut into 6 rectangles
  • 1 Pint Raspberries Fresh

Whipped Cream

  • 1 1/2 Cup Heavy Cream
  • 2/3 Cup Powdered Sugar plus extra for garnish

Lemon Curd Cream


  • Heat the oven to 400 degrees.
  • Line a baking sheet with parchment paper and arrange all of the puff pastry rectangles.
  • Bake for 15 minutes or until lightly golden and puffed.
  • Remove from the oven and allow to cool.

For the Heavy Cream

  • In a glass bowl, using a hand held mixer, whip the heavy cream until stiff peaks begin to form.
  • Add the powdered sugar and mix again until the peaks reform.

To Assemble

  • Make the lemon curd according to directions and allow to set in the fridge.
  • Use 1 Cup of the lemon curd and 1/3 cup of the whipped cream and fold together carefully.
  • Place on puff pastry down, spread with a layer of lemon curd cream, add raspberries and top with fresh whipped cream.
  • Top with another puff pastry and sprinkle with powdered sugar.


You can use any berry you'd like, especially red and blue berries for the 4th of July, Memorial day etc.
Nutrition Facts
Lemon Berry Napoleon
Amount Per Serving (1 g)
Calories 883 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 24g150%
Cholesterol 84mg28%
Sodium 340mg15%
Potassium 214mg6%
Carbohydrates 84g28%
Fiber 6g25%
Sugar 40g44%
Protein 9g18%
Vitamin A 924IU18%
Vitamin C 21mg25%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.