Apricot-Lemon Napoleons

There are many variations of the Napoleon pastry. We are fond of apricots and think that they compliment sourness of the lemon custard.

Serving Size: 4

Ingredients:

For the pastry

• 6 sheets frozen puff pastry
• 2 tbs. powdered sugar
• rice or beans to “blind bake” the pastry
• 2 sheets of baking parchment

For the lemon custard

• 3/4 cup lemon juice
• zest from 3 lemons
• 1/4 cup water
• 6 tbs. sugar
• 3 tbs. corn flour
• 1 very very small pinch (like the top of a knife) turmeric

for the apricot custard

• 1/2 cup dried apricots, cut into small pieces
• 1/2 cup + 2 tbs. apricot nectar
• 2 teaspoons corn starch
• splash lemon juice

Directions:

Make the apricot and lemon fillings at least 1 hour ahead of time in order for them to cool down.

For the pastry:

1. Place 1 sheet of baking parchment on a cookie sheet.
2. Place the sheets of puff pastry on the baking parchment and put the 2nd sheet of parchment over them.
3. Place a layer of beans or rice on the parchment in order to keep the puff pastry from puffing up.
4. Bake the pastry for 15 minutes in a 220 (C) oven.
5. After 15 minutes, remove the top layer of paper and the beans or rice and continue baking the pastry for another 10 minutes or until lightly golden brown.
6. Remove from the oven and allow to cool down

For the lemon custard:

1. Put the lemon juice in a small pan.
2. Mix the water with the corn starch until the cornstarch is dissolved.
3. Add this to the lemon juice.
4. Add the sugar to the juice and the turmeric and zest.
5. Turn the heat on and begin stirring.
6. Stir constantly until the mixture has thickened (about 5-6 minutes).
7. Remove from the heat, pour into a bowl and allow to cool in he refrigerator.

For the apricot custard:

1. Place the apricot pieces, nectar and lemon juice in a small saucepan.
2. Cook on a gentle heat until the apricots are very soft.
3. Puree the mixture in a blender and return to the saucepan.
4. Using about 2-3 tablespoons of apricot nectar, mix the cornstarch until it is dissolved.
5. Add the cornstarch mixture to the apricots and heat until the apricot mixture becomes thick.
6. Remove from the heat and pour into a bow.
7. Place the bowl in the refrigerator to cool.

To build the Napoleons:

1. Very carefully cut the pastry sheets in half which will give an oblong shape.
2. This will give 12 individual long rectangles.
3. Spread a layer of lemon custard on each bottom slice of puff pastry (4 slices).
4. Carefully put the next slice of puff pastry on top of the lemon custard.
5. Spread the apricot mouse on top of the 2nd layer of puff pastry.
6. Place the 3rd layer on top of the apricot mouse and dust the top generously with powdered sugar.
7. They can be decorated with pieces of apricot, or mint leaves or sprinkle a bit of lemon zest.

Notes:

This type of pastry is also called a “mille-feuille” in France. That means thousand sheets, referring to the puff pastry.