How to make Strawberry Rhubarb Napoleon
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Strawberry Rhubarb Napoleons
- Serves 4
- Sour Cream Pastry
- C flour
- T sugar
- 4 t salt
- oz (1 C) of cold butter, cut into small pieces
- yolk
- 3 C sour cream
- egg + 1/2 t water for egg wash
- Strawberry and Rhubarb Filling
- lb fresh rhubarb
- 4 C sugar
- t flour
- 2 vanilla bean
- pints fresh strawberries
- C heavy cream or crème fraîche
- sugar to taste
- powdered sugar for dusting
- For the pastry, combine the flour, sugar and salt in the bowl of a food processor. Add the butter and process until the butter is reduced to small pieces and the mixture resembles course cornmeal for the most part. Add sour cream and yolk and pulse just until the dough starts to come together. Be careful not to overmix. Gather the dough on a piece of plastic wrap and seal it. Chill thoroughly.
- Remove the dough and let it warm at room temperature for a couple of minutes. Divide the dough in half and place on a lightly floured piece of parchment. Roll each half out to a very thin 1/8". Using the tip of a sharp knife, score the dough into 4 1/2" x 2 1/2 " rectangles. Chill the dough thoroughly.
- Preheat the oven to 375 degrees.
- Using a sharp knife, cut out the pastry rectangles, place on a parchment lined baking sheet and brush with egg wash. Bake for about 13 minutes until golden brown. Cool.
- Cut the rhubarb into 1" pieces. Toss with the sugar and flour.
- Place in a shallow roasting dish or pan. Scrape the vanilla seeds onto the rhubarb and add the vanilla bean.
- Bake for about 15 to 20 minutes until tender, stirring once to distribute the juices. Cool.
- Slice the strawberries and fold into the rhubarb. Taste and adjust for sugar.
- Whip the cream to a soft peak with sugar to taste.
- Dust the top of the pastry rectangles with powdered sugar.
- Assemble the Napoleons using 3 pastry rectangles per serving. Layer with cream, fruit and pastry. Serve immediately.
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