Strawberry Cheesecake Napoleon

A delightful twist on a classic dessert, layering flaky puff pastry with creamy strawberry cheesecake mousse and fresh strawberries.

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Prep Time 30

Cook Time 17

Total Time 1

Servings: 6 servings

Course: Dessert

Cuisine: American, French

Calories: 275

Puff Pastry

2 sheets frozen puff pastry, thawed according to package directions Ensure they’re fully thawed for easier handling and better baking.
1 large egg, room temperature The egg will help create a glossy finish.
2 teaspoons whole milk This helps prepare the egg wash for a golden crust.

Fillings

3/4 cup strawberry preserves Opt for quality preserves without preservatives for a more natural taste.
3 cups fresh strawberries, washed and sliced Use ripe strawberries for the best flavor; you can substitute with other berries if you prefer.
1 recipe strawberry cheesecake mousse A homemade mousse really shines in this recipe.
2 tablespoons confectioners' sugar, for dusting For a sweet final touch.

Preparation

Preheat your oven to 400 degrees F (200 degrees C) and line two large baking sheets with parchment paper.
Lay one sheet of puff pastry onto each lined baking sheet, cut each sheet into 6 equal-sized rectangles (totaling 12). Leave about 1/2 inch of space between each rectangle.
In a small bowl, whisk together the egg and milk until smooth. Brush the egg wash generously over the tops of the pastry rectangles.
Bake for 15-17 minutes or until golden brown, and cool on a wire rack.

Assembly

On the bottom layer of each pastry, spread about 1 tablespoon of strawberry preserves.
Pipe in 2 tablespoons of your prepared strawberry cheesecake mousse, then top with slices of fresh strawberries.
Replace the top layer of pastry gently and dust with confectioners' sugar.

Serving

Make the mousse at least an hour prior to assembling for optimal results. High-quality puff pastry is recommended, such as the Dufour brand.