Cool Lime Napoleons
Featuring tender pastry squares topped with colorful fruit, the "Napoleon" is a
classic technique you won't soon forget.
1 package (8 ounces) refrigerated crescent rolls
3 kiwi, peeled and sliced
1 can (11 ounces) mandarin orange segments, drained and patted dry
2 large limes
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup powdered sugar
1/4 cup sliced almonds, finely chopped
1. Preheat oven to 375ºF. Lightly sprinkle Stoneware Bar Pan with flour. Unroll
crescent dough across length of pan; pinch seams to seal. Lightly sprinkle dough
with flour. Using Baker’s Roller™, roll dough evenly to cover bottom of pan.
Prick dough using pastry tool. Bake 12-15 minutes or until light golden brown.
Remove from oven; cool 10 minutes on Stackable Cooling Rack. Carefully remove
pastry from pan to cooling rack; cool completely.
2. Transfer pastry to smooth side of Large Grooved Cutting Board. Using Pizza
Cutter, cut pastry crosswise into six rows and lengthwise into four rows to make
twenty-four 2 1/2-inch squares. Slice kiwi using Egg Slicer Plus®. Place one
kiwi slice and one orange segment onto each pastry square using Bamboo Tongs.
3. Using Lemon Zester/Scorer, zest one lime to measure 1 teaspoon zest. Finely
snip zest using Kitchen Shears. Juice limes using Juicer to measure 2
tablespoons juice. In Classic Batter Bowl, combine whipped topping, powdered
sugar, lime zest and juice; mix until smooth and slightly thickened using
Classic Scraper. Attach open star tip to Easy Accent® Decorator; completely fill
with lime mixture. Pipe a 1 1/2-inch rosette onto center of each pastry square,
refilling decorator as needed.
4. Finely chop almonds using Food Chopper; sprinkle over rosettes. Lightly
sprinkle with powdered sugar using Flour/Sugar Shaker. Place one pastry square
on top of another using Mini-Serving Spatula, pressing down lightly. Repeat with
remaining pastry squares. Place on Simple Additions™ Large Platter; serve
Yield: 12 servings
Nutrients per serving (1 Napoleon): Calories 190, Total Fat 9 g, Saturated Fat 4
g, Cholesterol 0 mg, Carbohydrate 22 g, Protein 2 g, Sodium 150 mg, Fiber less
than 1 g
Cook’s Tips: The pastry squares can be served as 24 single dessert canapés, if
Source: Pampered Chef