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Name: Strawberry Rhubarb Napoleons
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Firmly packed light brown; 1 Sheet frozen puff pastry;; ; thawed; 1 1/2 ts Fresh Lemon Juice; ACCOMPANIMENT; ; cups); ; 1/4-inch-thick; 1/4 ts Cinnamon; 1 pt Strawberries; Lemon Cream; GARNISH; 1 lb Rhubarb; cut into; ; slices (about 3; FOR FILLING

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INGREDIENTS

1/2 c Firmly packed light brown
1 Sheet frozen puff pastry;
; thawed
1 1/2 ts Fresh Lemon Juice
ACCOMPANIMENT
; cups)
; 1/4-inch-thick
1/4 ts Cinnamon
1 pt Strawberries
Lemon Cream
GARNISH
1 lb Rhubarb; cut into
; slices (about 3
FOR FILLING

Servings

INSTRUCTIONS

Make filling: In a heavy saucepan combine all filling ingredients except strawberries and simmer over low heat, stirring occasionally, 10 to 15 minutes, or until rhubarb is soft and falling apart. Transfer mixture to a bowl and cool completely. Hull strawberries and cut into 1/4-inch-thick slices (there will be about 2 cups). Add strawberries to rhubarb mixture, tossing to combine well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before assembling napoleons. Preheat oven to 375F. On a lightly floured surface roll pastry into a 14- by 10-inch rectangle, about 1/8-inch thick. Cut pastry into 4 strips, each 14 by 2 1/2 inches. Working with 1 pastry strip at a time, with long side facing you, make three 4-inch-long parallelograms per strip, discarding end scraps, for a total of 12 parallelograms. Invert 2 baking sheets and arrange 6 parallelograms in one layer on each. Freeze pastry 15 minutes, or until firm. Remove 1 baking sheet from freezer and invert a metal cooling rack directly onto pastry to cover parallelograms completely. (Cooling rack will weight down pastry to form a decorative pattern.) Bake pastry with cooling rack in middle of oven until golden brown and cooked through, 10 to 15 minutes. Carefully remove rack from pastry and transfer pastry to another rack to cool completely. Bake remaining pastry in same manner. Parallelograms may be made 4 days ahead and kept in an airtight container at room temperature. Assemble napoleons: Arrange 6 parallelograms, design sides up, on dessert plates and top each with about 1/2 cup filling. Put remaining 6 parallelograms, design sides up, on top of filling and sprinkle with confectioners sugar. Serve napoleons with lemon cream. Serves 6. Gourmet May 1995 Per serving: 577 Calories (kcal); 2g Total Fat; (2% calories from fat); 5g Protein; 144g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 7 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Strawberry Rhubarb Napoleons

1/2 c Firmly packed light brown 
1  Sheet frozen puff pastry; 
  ; thawed 
1 1/2 ts Fresh Lemon Juice 
  ACCOMPANIMENT 
  ; cups) 
  ; 1/4-inch-thick 
1/4 ts Cinnamon 
1 pt Strawberries 
  Lemon Cream 
  GARNISH 
1 lb Rhubarb; cut into 
  ; slices (about 3 
  FOR FILLING

Make filling:    In a heavy saucepan combine all filling ingredients except strawberries and  simmer over low heat, stirring occasionally, 10 to 15 minutes, or until  rhubarb is soft and falling apart. Transfer mixture to a bowl and cool  completely. Hull strawberries and cut into 1/4-inch-thick slices (there  will be about 2 cups). Add strawberries to rhubarb mixture, tossing to  combine well. Filling may be made 1 day ahead and chilled, covered. Bring  filling to room temperature before assembling napoleons.    Preheat oven to 375F.    On a lightly floured surface roll pastry into a 14- by 10-inch rectangle,  about 1/8-inch thick. Cut pastry into 4 strips, each 14 by 2 1/2 inches.  Working with 1 pastry strip at a time, with long side facing you, make  three 4-inch-long parallelograms per strip, discarding end scraps, for a  total of 12 parallelograms. Invert 2 baking sheets and arrange 6  parallelograms in one layer on each. Freeze pastry 15 minutes, or until  firm.    Remove 1 baking sheet from freezer and invert a metal cooling rack directly  onto pastry to cover parallelograms completely. (Cooling rack will weight  down pastry to form a decorative pattern.) Bake pastry with cooling rack in  middle of oven until golden brown and cooked through, 10 to 15 minutes.  Carefully remove rack from pastry and transfer pastry to another rack to  cool completely. Bake remaining pastry in same manner. Parallelograms may  be made 4 days ahead and kept in an airtight container at room temperature.    Assemble napoleons:    Arrange 6 parallelograms, design sides up, on dessert plates and top each  with about 1/2 cup filling. Put remaining 6 parallelograms, design sides  up, on top of filling and sprinkle with confectioners sugar.    Serve napoleons with lemon cream.    Serves 6.    Gourmet May 1995        Per serving: 577 Calories (kcal); 2g Total Fat; (2% calories from fat); 5g  Protein; 144g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 0  Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 7 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (883g)
Recipe Makes: 1 servings

Calories: 120
Calories from Fat: 10 (8%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 3.8mg		0 %
Potassium 566mg		15 %
Total Carbohydrate 29.5g		9 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 21.6g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 120

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