Pineapple Raspberry Napoleon Recipes

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry to a 10-by-15-inch rectangle. Transfer to a baking sheet lined with parchment paper.
• Prick pastry all over with a fork. Cover completely with another sheet of parchment paper; weight with another baking sheet (same size or slightly smaller) to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down, until pastry is golden, 30 to 40 minutes. Remove top sheet and parchment, and let pastry cool.
• Transfer pastry to a cutting board. With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces.
• Dividing evenly, put a large dollop of pudding (2 to 3 tablespoons) on 8 of the 12 pastry pieces; top with raspberries and a little more pudding.
• Assemble napoleons on serving plates: For each napoleon, stack two pieces of pastry already topped with pudding and raspberries, then top with a plain piece. Dust lightly with confectioners' sugar.
• Make Raspberry Sauce (optional): In a small bowl, stir together 1/4 cup raspberry jam and 1 tablespoon water; pass through a fine-mesh sieve. Thin with additional water if needed.
• Garnish plate with Raspberry Sauce, if desired.

Steps:

• Using a large, very sharp knife, cut the top and bottom away from the pineapple and place it upright on a cutting board. Cut the rind away from top to bottom, rotating the pineapple 4 times to create a square. Slice the trimmed pineapple lengthwise into 6 even slices, cutting away the core as you slice. Stack the slices and cut them in half.
• Arrange a slice of pineapple on each of 4 dessert plates. Spread 2 teaspoons of Enlightened Creme Fraiche on each slice and top with raspberries to cover. Repeat twice to make 3 layers, ending with the raspberries.

Steps:

• PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

Steps:

• Preheat the oven to 350 degrees F.
• Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
• Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

Steps:

• Make the raspberry juice by whizzing together the raspberries, strawberries and icing sugar.
• Press through a sieve into a jug.
• Add about 100ml water to the sieve and push through the pulp to get as much flavour out of it as possible.
• Stir in the lime juice and chill until needed.
• Now make the pineapple juice by chopping up the flesh and whizzing in your food processor with the icing sugar.
• Push through a sieve into a jug.
• Add 100ml water and stir in the grapefruit, orange and lime juice.
• Stir until needed.
• Put a few ice cubes and a slice of lime in each glass.
• Fill up with the pineapple juice, then top with the raspberry juice.

Steps:

• Preheat oven to 300°F. Spray large nonstick baking sheet with vegetable oil spray. Mix coconut and flour in small bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Gradually add egg whites and beat until mixture thickens slightly. Stir in coconut mixture.
• Form 2 tuiles by spooning 1 very generous tablespoonful batter for each tuile onto prepared baking sheet, spacing 4 inches apart. Using small metal spatula or back of spoon, spread batter to thin 3- to 3 1/2-inch rounds. Bake until tuiles are golden, about 22 minutes. Working quickly and using metal spatula, transfer tuiles to racks. Return baking sheet to oven briefly if tuiles harden and stick slightly to sheet. Working in batches, repeat with remaining batter, spraying baking sheet with vegetable oil spray before each batch. Cool completely.
• Boil first 7 ingredients in heavy large pot until liquid is reduced to 2 1/2 cups, about 4 minutes. Arrange pineapple rounds in layers in pot. Reduce heat to medium; cover and cook until pineapple is tender and translucent, turning rounds occasionally, about 20 minutes. Using slotted spoon, transfer pineapple rounds to large baking sheet. Cool. Strain pineapple cooking liquid; return to same pot. Boil until syrup is reduced to 1/2 cup, about 5 minutes. Transfer to bowl and cool. (Tuiles, pineapple and syrup can be prepared 1 day ahead. Store tuiles in airtight container. Cover and refrigerate pineapple and syrup separately. Bring to room temperature before assembling dessert.)
• Beat mascarpone, cream and sugar in large bowl until firm peaks form. Beat in rum.
• Place 1 tuile on each of 6 plates. Place 1 pineapple round atop each. Spread 3 tablespoons mascarpone cream atop pineapple. Top with another tuile, 3 tablespoons mascarpone cream, then 1 pineapple round. Spoon remaining mascarpone cream into pastry bag fitted with medium star tip. Pipe rosettes in center of pineapple rounds. Drizzle pineapple syrup around napoleon. Surround with strawberry slices and serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
• In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
• Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
• Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

Steps:

• Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
• Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes.
• To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.