When I saw these on Down to Earth I decided to make them for Easter brunch. My niece and a neighbor friend were joining us. Normally I wouldn’t have made a dessert but since the gathering was so small, I had time to have some fun and experiment. Rhonda called these Napoleons and a commenter said in southern Australia they were called Matchsticks. Perhaps the difference is the size? From looking around at various recipes, it seems you can vary them easily by adding jam instead of mascarpone (or in addition to?), drizzle chocolate on top instead of having the fresh fruit, make multiple layers, etc.
I made mine pretty small and rather than layering two pieces of puff pastry on top of each other, I cut each one in half, spread the mascarpone on the bottom half, topped with the other half of pastry, spread whipped cream on top of that and then topped with fresh raspberries.
Matchsticks or Napoleons
- 1 sheet frozen puff pastry
- 1 small container about 1 cup mascarpone cheese
- 3 Tablespoons sugar
- 3 Tablespoons lemon juice
- 1/2 cup whipping cream
- 1 small basket of fresh raspberries
- Thaw the puff pastry at room temperature and then unfold it. Preheat the oven to 400 F. Cut the pastry into an even number of pieces of whatever size you want. I cut mine into thirds length-wise (as it was folded), then cut each third into six pieces I think. Line a cookie sheet with parchment paper and place all the pastry pieces on it. Bake for 10 minutes. Remove and let cool completely.
- Whisk the mascarpone cheese with the sugar and lemon juice.
- Whip the cream.
- Split the pastry pieces in half and spread mascarpone on one piece. Top it with another piece of pastry, spread whipped cream on that, then top with raspberries.
- Refrigerate until serving.
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