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Strawberry Cheesecake Napoleon

A delightful dessert featuring layers of flaky puff pastry, strawberry preserves, cheesecake mousse, and fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American, French
Calories: 230
Ingredients Method Notes

Ingredients
  

Puff Pastry
  • 2 sheets frozen puff pastry, thawed according to package directions Dufour pastry is recommended for best results.
Egg Wash
  • 1 large egg, room temperature For a golden shine.
  • 2 teaspoons whole milk Used to make the egg wash.
Filling
  • 3/4 cup strawberry preserves Opt for high-quality preserves for the best flavor.
  • 3 cups fresh strawberries, washed and sliced Choose vibrant, ripe berries.
  • 1 recipe strawberry cheesecake mousse Can be homemade or store-bought.
  • 2 tablespoons confectioners’ sugar For dusting the finished pastries.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line 2 large baking sheets with parchment paper.
  2. Lay one puff pastry sheet onto each lined baking sheet and cut each sheet into 6 equal-sized rectangles.
  3. In a small bowl, whisk together the egg and milk until smooth to create the egg wash.
  4. Gently brush the egg wash over the tops of the pastry rectangles.
Baking
  1. Bake in the preheated oven for 15-17 minutes or until they puff up and turn a golden brown.
  2. Allow the pastries to cool on the baking sheets for about 5-10 minutes.
Assembly
  1. Carefully separate the top layer from the bottom layer of each puff pastry.
  2. On the bottom half of each pastry rectangle, spread 1 tablespoon of strawberry preserves.
  3. Pipe 2 tablespoons of strawberry cheesecake mousse, followed by 5-6 slices of fresh strawberries.
  4. Place the top of the pastry back over the sliced strawberries and dust with confectioners’ sugar.
  5. Repeat the layering process for the remaining pastries.
Serving
  1. Serve the pastries fresh and enjoy!

Notes

Avoid cutting the puff pastry while hot to prevent collapse. Assemble Napoleons just before serving for best texture.