Napoleons with lemon cream and apricots


  • dough:
  • 6 puff pastry sheets < / li>
  • 2 tbsp of powdered sugar
  • lemon cream:
  • 3/4 cup lemon juice
  • 3 lemon peel
  • 1/4 cup water < / li>
  • 6 tbsp sugar
  • 3 tbsp cornstarch
  • 1 pinch of turmeric < / li>
  • apricot cream:
  • 1/2 cup chopped dried apricots in small pieces
  • Lemon juice
  • 2 tablespoons cornstarch



Place 1 sheet of parchment paper in a roasting pan.

Place the puff pastry on top and then another sheet of parchment paper.

Place some weight on top of this last sheet so that the dough does not inflate. (beans for example)

Bake the dough for 15 minutes at 220 c.

After 15 minutes, remove the top layer of paper, the weight and continue cooking for another 10 minutes or until lightly golden.

Remove from oven and let cool.

Lemon cream:

Put the lemon juice in a saucepan.

Mix the water with the cornstarch until the cornstarch dissolves.

Add to the lemon juice.

Add the sugar, peel and turmeric.

Stir constantly until the mixture has thickened (about 5-6 minutes).

Remove from the heat, pour into a bowl and leave to cool in the refrigerator.

Apricot cream:

Place the apricot pieces , nectar (1/2 cup) and lemon juice in a saucepan.

Cook over low heat until the apricots are tender.

Pure a puree in the processor and return to the saucepan.

Mix the 2-3 tablespoons of nectar of apricot with the cornstarch until it dissolves.

Add to the puree and cook over the heat until thickened.

Remove from the heat and place in the fridge to cool.


Place a sheet of puff pastry on a plate, then the lemon filling, another layer of puff pastry, the apricot filling , another sheet of puff pastry, then sprinkle with powdered sugar.

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