Description
These Strawberry Shortcake Napoleons with Maple Mascarpone Cream are a simple, yet elegant dessert made with flaky pie crust layers, fresh strawberries, and a light maple mascarpone filling. The crisp, sugar-topped pastry layers create the perfect contrast to the creamy filling, making this dessert ideal for spring, summer, or whenever you’re craving something a little special.
Ingredients
Scale
For the Pastry Layers:
- 1 Wick’s Pies refrigerated pie crust
- 1 egg
- 1 tablespoon water
- 2 tablespoons coarse sugar
For the Maple Mascarpone Cream:
- 8 ounces mascarpone cheese
- 1 cup heavy whipping cream
- 2 tablespoons pure maple syrup
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely diced fresh strawberries
For Assembly:
- 2 cups sliced fresh strawberries
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the pie crust and cut it into 6 equal rectangles.
- Place the rectangles on a parchment-lined baking sheet and prick each rectangle several times with a fork.
- In a small bowl, whisk together the egg and water. Brush each rectangle with the egg wash and sprinkle with coarse sugar.
- Place a second sheet of parchment paper over the rectangles and gently place a second baking sheet on top.
- Bake for 8 to 10 minutes.
- Remove the top baking sheet and parchment paper. Continue baking for an additional 3 to 5 minutes, or until the pastry is golden brown.
- Transfer the pastry rectangles to a wire rack and cool completely.
- Add the mascarpone cheese to a large mixing bowl and gently stir until smooth.
- In a separate bowl, combine the heavy whipping cream, maple syrup, powdered sugar, and vanilla extract. Beat until stiff peaks form.
- Add about one-third of the whipped cream to the mascarpone and gently fold to combine.
- Fold in the remaining whipped cream until no streaks remain.
- Fold in the finely diced strawberries.
- Place one pastry rectangle on a serving plate or platter. Pipe or spread a layer of the maple mascarpone cream over the pastry.
- Arrange a layer of sliced strawberries over the cream.
- Top with a second pastry rectangle and repeat the layers of cream and strawberries.
- Place the final pastry rectangle on top.
- Dust generously with powdered sugar.
- Garnish with additional strawberries if desired and serve immediately.
Notes
- Dock the pastry well to keep the layers flat.
- Use very finely diced strawberries in the cream for the smoothest texture.
- Check the pastry at the 8 minute mark. You do not want the pastry to burn.
- Gently lift the pastry off the parchment to prevent breaking.
- Allow the pastry layers to cool completely before assembling.
- Dust with powdered sugar just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Easy
- Cuisine: American