Uploaded June 2025 | Updated September 2026, 2 weeks ago
Bake along using the recipe below! Straberry napoleons are a classic French puff pastry dessert similar to a strawberry shortcake. Perfect for a dinner party or if you're just needing a fresh treat, these delicious strawberry ricotta napoleons are easy to make! Follow along to see how you can bake the individual puff pastry layers, make the ricotta filling and slice the strawberries in advance, and then quickly assemble the desserts just before serving.
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• Recipe •
Makes 8 individual desserts
Prep Time: 20 minutes
Cook Time: 25 minutes
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• Ingredients •
Pastries:
½ lb (225 g) sheet of all-butter puff pastry, about 8-x-10 inches (20-x-30 cm)
1 egg whisked with 1 Tbsp (15 mL) cool water, for brushing
Mascarpone Mousse:
1 cup (235 g) good-quality mascarpone cheese
½ cup (65 g) icing sugar, plus extra for dusting
1 Tbsp (15 mL) finely grated lemon or orange zest
¼ tsp ground nutmeg
1 cup (250 mL) whipping cream
2 cups (330 g) sliced fresh strawberries
Chopped pistachios, for sprinkling
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• Directions •
1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Use a pastry wheel or knife to cut the puff pastry into 8 rectangle pieces. Place on the baking tray. Brush the pastries with egg wash and bake for about 25 minutes, until puffed and a rich golden brown on top. Cool the pastries on the tray on a rack until ready to assemble. (You can bake the pastry a day ahead and store on the counter in an airtight container.)
3. Cream the mascarpone in a bowl by hand to smooth it out, then stir in the icing sugar, zest and nutmeg.
4. Whip and fold in the cream. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream on high speed until it holds a soft peak. Fold a quarter of the cream into the mascarpone until combined, then fold in the remaining cream. Chill until ready to serve. The mousse will keep in an airtight container in the fridge for up to 2 days.
4. Assemble the napoleons. Split open each puff pastry square horizontally to create a top and bottom half. Place each bottom half on a dessert plate and dollop the mascarpone mousse on top. Spoon the strawberries over the mousse and place the top half of the puff pastry square on top. Dust with icing sugar and serve.
Bake along using the recipe below! Straberry napoleons are a classic French puff pastry dessert similar to a strawberry shortcake. Perfect for a dinner party or if you're just needing a fresh treat, these delicious strawberry ricotta napoleons are easy to make! Follow along to see how you can bake the individual puff pastry layers, make the ricotta filling and slice the strawberries in advance, and then quickly assemble the desserts just before serving.
--------
• Recipe •
Makes 8 individual desserts
Prep Time: 20 minutes
Cook Time: 25 minutes
--------
• Ingredients •
Pastries:
½ lb (225 g) sheet of all-butter puff pastry, about 8-x-10 inches (20-x-30 cm)
1 egg whisked with 1 Tbsp (15 mL) cool water, for brushing
Mascarpone Mousse:
1 cup (235 g) good-quality mascarpone cheese
½ cup (65 g) icing sugar, plus extra for dusting
1 Tbsp (15 mL) finely grated lemon or orange zest
¼ tsp ground nutmeg
1 cup (250 mL) whipping cream
2 cups (330 g) sliced fresh strawberries
Chopped pistachios, for sprinkling
--------
• Directions •
1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Use a pastry wheel or knife to cut the puff pastry into 8 rectangle pieces. Place on the baking tray. Brush the pastries with egg wash and bake for about 25 minutes, until puffed and a rich golden brown on top. Cool the pastries on the tray on a rack until ready to assemble. (You can bake the pastry a day ahead and store on the counter in an airtight container.)
3. Cream the mascarpone in a bowl by hand to smooth it out, then stir in the icing sugar, zest and nutmeg.
4. Whip and fold in the cream. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream on high speed until it holds a soft peak. Fold a quarter of the cream into the mascarpone until combined, then fold in the remaining cream. Chill until ready to serve. The mousse will keep in an airtight container in the fridge for up to 2 days.
4. Assemble the napoleons. Split open each puff pastry square horizontally to create a top and bottom half. Place each bottom half on a dessert plate and dollop the mascarpone mousse on top. Spoon the strawberries over the mousse and place the top half of the puff pastry square on top. Dust with icing sugar and serve.
