Open-Faced Blueberry Peach Napoleons W/ Maple Goat Cheese Creme

  1. BLUEBERRY MIXTURE: Combine 2 cups blueberries with next 4 ingredients in small saucepan.
  2. Bring to a boil.
  3. Remove from heat.
  4. Combine cornstarch and water and whisk into hot blueberry mixture.
  5. Return to heat and bring to a boil, stirring constantly.
  6. Mixture will be thick.
  7. Remove from heat, stir in remaining 1 cup frozen blueberries and chill while preparing pastry.
  8. PASTRY: Preheat oven to 375F.
  9. Line a large baking sheet with parchment paper.
  10. Roll puff pastry on well-floured surface to 12x16-inch rectangle.
  11. Cut into eight 4-inch squares.
  12. Place on prepared pan.
  13. Prick all over with a fork and sprinkle with icing sugar.
  14. Bake in preheated oven 10 minutes.
  15. Pastry will be puffy.
  16. Carefully press down with a spatula and continue baking until golden brown, about 3-5 minutes longer.
  17. Remove and cool on wire rack.
  18. GOAT CHEESE CREME: Combine all ingredients in bowl of electric mixer.
  19. Whip on high until stiff peaks form, about 3 minutes.
  20. ASSEMBLY: Lay one square of puff pastry on dessert plate.
  21. Spread with 1/4 cup- goat cheese creme, top with 1/4 cup blueberry mixture, peach slices and garnish with about 1 tablespoons goat cheese creme.
  22. Soprinkle with additional icing sugar.
  23. Serve immmediately.

blueberries, sugar, water, lemon juice, cornstarch, water, pastry, flour, icing sugar, whipping cream, goat cheese, maple syrup, vanilla, peaches, icing sugar

Taken from www.food.com/recipe/open-faced-blueberry-peach-napoleons-w-maple-goat-cheese-creme-439512 (may not work)

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