Strawberry Napoleons With Prosecco Cream

  1. Make the pastries: Line a baking sheet with parchment paper.
  2. Unfold the puff pastry onto the prepared baking sheet.
  3. Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar.
  4. Freeze until the pastry is firm, 15 to 20 minutes.
  5. Meanwhile, make the strawberry filling: Mash 1 cup strawberries with a fork in a large bowl.
  6. Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat.
  7. Set aside until ready to assemble.
  8. Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes; set aside.
  9. Cut the puff pastry into four 4-inch squares with a sharp knife; prick all over with a fork.
  10. Transfer to the oven and bake until puffed and lightly golden, about 20 minutes.
  11. Reduce the oven temperature to 325 degrees F and continue baking until flaky and golden brown, about 15 more minutes.
  12. Remove to a rack and let cool completely.
  13. Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining 2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed until soft peaks form, about 2 minutes.
  14. (Do not overbeat or the cream will become grainy.)
  15. Slice the pastries in half horizontally using a serrated knife.
  16. Put a bottom half on each plate.
  17. Top each with some prosecco cream and strawberries with their juices; cover with the top pastry halves and sprinkle with the almonds.
  18. Photograph by Anna Williams

pastry, egg yolk, sugar, strawberries, sugar, vanilla, almonds, cold mascarpone cheese, cold heavy cream, cold prosecco

Taken from www.foodnetwork.com/recipes/food-network-kitchens/strawberry-napoleons-with-prosecco-cream-recipe.html (may not work)

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