Cranberry and Ricotta Napoleons

  • Author:
  • Yield: 8 Napoleons 1x


  • 32 ounces whole milk ricotta
  • 8 ounces mascarpone
  • 1 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups fresh cranberries
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • 1/4 cup water
  • 2 sheets of frozen puffy pastry


  1. Thaw puff pastry according to package directions.
  2. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  3. In a medium bowl combine ricotta, mascarpone, powdered sugar and 1 tablespoon lemon juice. Mix on medium speed until mixture is smooth, without lumps. Place mixture in the fridge until ready to use.
  4. Cut 8 2 1/2 x 2 1/2 inch squares from the sheets of puff pastry. Place on prepared baking sheet and bake for 15 minutes or until golden brown. Remove from the oven and let cool on a wire rack.
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  5. While the pastries cool, prepare the cranberry filling. In a small saucepan,combine cranberries, sugar, lemon juice, balsamic vinegar and water. Bring to a slow boil and let simmer for five minutes until the cranberries break down and the mixture begins to thicken. Remove from heat and set aside.
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  6. To prepare napoleons, start by gently breaking one of the puff pastry squares in half. Use a piping bag to pipe the ricotta mix onto the bottom half of pastry. Spoon some of the cranberry mixture on top of the ricotta mixture and top with the other half of pastry. Finish by topping with a dollop of ricotta mixture and garnish with mint leaves.
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