Can be prepared in 45 minutes or less.
- Makes about 1⅓ cups of lemon cream
- 1 pound rhubarb, cut into ¼-inch-thick slices (about 3 cups)
- ½ cup firmly packed light brown sugar
- ¼ teaspoon cinnamon
- 1½ teaspoons fresh lemon juice
- 1 pint strawberries
- 1 sheet frozen puff pastry (about ½ pound), thawed
- confectioners' sugar (garnish)
Lemon cream Edit
- ½ cup well-chilled heavy cream
- 2 tablespoons confectioners' sugar
- 3 tablespoons sour cream
- 2 teaspoons freshly grated lemon zest
- fresh lemon zest, removed with a vegetable peeler and cut into julienne strips (garnish)
- 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 ¼-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 ⅛-inch thick.
- Cut pastry into 4 strips, each 14 by 2½ 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.
- Arrange 6 parallelograms, design sides up, on dessert plates and top each with about ½ cup filling.
- Put remaining 6 parallelograms, design sides up, on top of filling and sprinkle with confectioners' sugar.
- Serve napoleons with lemon cream.