A Simply Grand Napoleon Dessert Recipe

Ingredients for A Simply Grand Napoleon Dessert

• Puff Pastry
• 1 large egg
• 1 tablespoon water
• 1 cup crushed pineapple
• Orange
• Grand Marnier
• 8 ounces mascarpone cheese
• 1/4 cup light brown sugar
• 1/2 cup coconut milk
• Unsweetened Coconut
• Orange zest (from 1 orange)

How to Make A Simply Grand Napoleon Dessert

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out 1 sheet (14.1 oz box) of refrigerated puff pastry to 1/8 inch thickness.
3. Use a 4-5 inch cookie cutter or knife to cut six circles.
4. Gently transfer the pastry circles to the prepared baking sheet. Whisk together 1 large egg and 1 tablespoon of water; brush the pastry circles with the egg wash.
5. Bake for 12-15 minutes, or until the pastry circles are light golden brown.
6. Remove from oven and let cool completely. Gently transfer the cooled circles to an airtight container and set aside.
7. In a fine-mesh sieve, combine 1 cup crushed pineapple and 1/2 cup chopped orange segments. Let drain until no more liquid drips.
8. Transfer the drained fruit to a bowl. Add 1 tablespoon Grand Marnier, mix well, and refrigerate for 1 hour to allow the flavors to meld.
9. Return the fruit mixture to the sieve and press with the flat side of a spoon to remove any remaining liquid. Discard or reserve the liquid.
10. In a medium bowl, beat together 8 ounces mascarpone cheese, 1/4 cup light brown sugar, 1/2 cup coconut milk, 1 tablespoon Grand Marnier, the drained pineapple/orange mixture, and 2 ounces shredded coconut until smooth and creamy.
11. Refrigerate the cheese mixture until ready to assemble.
12. To assemble: Use a sharp knife to carefully split each of the 6 pastry circles in half.
13. Using a pastry brush, brush the inside surface of 6 pastry circle halves and the top surface of the other 6 halves with 2 tablespoons of Grand Marnier.
14. Gently spread the mascarpone mixture evenly over 6 pastry circle halves. Top with another pastry circle half to create a two-layered base. Repeat for all 6 bases.
15. Top each Napoleon with a remaining pastry circle half.
16. Garnish the top of each dessert with orange zest and the remaining 2 ounces of shredded coconut.
17. Serve immediately and enjoy!