Strawberry Pistachio Cream Napoleon Pastry Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a serrated knife and cut with a gentle sawing motion. Wipe the blade between cuts to keep the layers intact.

If the napoleon seems too soft, chill it for 15 minutes before slicing, but let it come back to room temperature for serving.

To make the white chocolate curls, use a vegetable peeler on the edge of the block for larger curls, or a box grater for fine flakes.

If the chocolate is too soft, chill it briefly. You can also make the curls ahead and store them in an airtight container in the fridge.

Variations

• Chocolate Twist: Add 2 tablespoons of cocoa powder to the pastry cream along with the cornstarch, and use chocolate shavings instead of white chocolate for a richer flavor.
• Berry Medley: Replace the strawberries with a mix of raspberries, blueberries, and sliced kiwi for a colorful and tangy variation.
• Citrus Zest: Add the zest of one orange to the mascarpone cream and a squeeze of lemon juice to the strawberries for a bright, citrusy note.
• Nut-Free Option: Omit the pistachios and pistachio paste, and use an equal amount of almond paste or simply increase the vanilla extract for a nut-free version.

Storage and make-ahead

Fridge

Store leftover napoleon in the fridge, covered, for up to 2 days. The pastry will soften, but the dessert is still delicious.

Freezer

Freezing is not recommended as the pastry and creams will lose their texture. If you must freeze, do so without the strawberry topping and thaw in the fridge.

Reheat

Reheating is not recommended for this dessert. Serve chilled or at room temperature.

Store leftover napoleon in the refrigerator, covered loosely with plastic wrap, for up to 2 days. The pastry will soften slightly, but the flavors will meld. For best texture, enjoy within 24 hours.

You can prepare the pastry cream and mascarpone cream up to 2 days ahead and keep them refrigerated.

Bake the puff pastry layers a day ahead and store them in an airtight container at room temperature. Assemble the napoleon no more than a few hours before serving to keep the pastry crisp.

Serving ideas

Serve this napoleon as the grand finale to a dinner party. It's beautiful on a cake stand, and each slice reveals the lovely layers of cream and berries.

Pair it with a cup of espresso or a glass of sparkling wine for a delightful contrast.

For a more casual presentation, you can cut the napoleon into smaller squares or bars and serve them on a platter. They are perfect for a brunch buffet or a picnic, and the individual portions are easier to handle.

Frequently asked questions

Recipe card

Strawberry Pistachio Cream Napoleon Pastry

Prep 30 minCook 25 minRest 30 minTotal 1 h 25 minServes 8

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 lb fresh strawberries, hulled and sliced
• 1/2 cup shelled pistachios, finely chopped
• 4 oz white chocolate, grated
• 8 oz mascarpone cheese
• 1 cup heavy cream
• 3 tbsp pistachio paste
• 1/2 cup confectioners' sugar
• 1 tsp vanilla extract
• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 2 tbsp unsalted butter, cold
• 2 tbsp powdered sugar, for dusting

Instructions

1. Hull the strawberries and slice them into even rounds, about 1/4 inch thick. Finely chop the pistachios into small pieces, similar to coarse sand. Set both aside in separate bowls.
2. Using a box grater, grate the white chocolate into fine curls. Hold the block at a slight angle and use long strokes. Place the grated chocolate in a bowl and keep it in a cool spot.
3. In a medium saucepan, heat the milk over medium heat until steaming but not boiling. Meanwhile, whisk the egg yolks and granulated sugar until pale, then whisk in the cornstarch. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking, until it thickens and bubbles. Remove from heat and stir in the vanilla and cold butter.
4. In a large bowl, beat the mascarpone, heavy cream, pistachio paste, and confectioners' sugar together until stiff peaks form. The mixture should hold its shape and be smooth and spreadable.
5. Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to an even 1/8-inch thickness. Cut into two equal rectangles. Place on a parchment-lined baking sheet and prick all over with a fork. Bake for 20 to 25 minutes, until golden brown and puffed. Cool completely on a wire rack.
6. Place one baked pastry rectangle on a serving platter. Transfer the pistachio mascarpone cream to a piping bag fitted with a star tip. Pipe rosettes in rows over the pastry, covering it completely. Spoon the vanilla pastry cream into another piping bag and pipe small dots or lines between the rosettes.
7. Arrange the sliced strawberries evenly over the piped creams. Place the second baked pastry rectangle on top, pressing gently to adhere.
8. Dust the top with powdered sugar. Drizzle with the grated white chocolate and scatter the chopped pistachios over the surface. Let the assembled pastry rest for 20 minutes, then slice into portions with a serrated knife and serve.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

580

Protein

8 g

Carbohydrates

45 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.