Raspberry Cream Napoleons

Raspberry Cream Napoleons


Do you dream of delicate and flaky French pastries? If so, you’ll enjoy this gluten-free modern take on classic French Napoleons featuring a delicious raspberry cream filling.


1 package Puff Pastry Dough
1/2 pint raspberries
8 oz cream cheese
1/2 cup powdered sugar
1/2 cup thawed whipped cream
For the decoration:
a little bit of powdered sugar


  • Thaw Puff Pastry according to package directions.
  • Preheat oven to 400 degrees F.
  • Unroll sheets of Puff Pastry. Place parchment or wax paper sheet over dough. Gently roll dough to seal any cracks.
  • Cut each Puff Pastry sheet into 9 equal-size rectangles to make a total of 18.
  • Transfer to two parchment-lined baking sheets.
  • Pierce each piece of dough several times with a fork.
  • Bake 10 to 12 minutes or until golden. Cool 10 minutes.
  • Place ⅓ cup raspberries in a small bowl and crush with a fork.
  • Place softened cream cheese and sugar in a medium bowl. Stir briskly to combine.
  • Fold in whipped topping and crushed raspberries.
  • Place a baked pastry piece on a flat surface. Spread with a layer of the raspberry cream.
  • Top with a second piece of pastry, then spread on another layer of raspberry cream.
  • Top with a third piece of pastry. Decorate the top layer with a sprinkle of powdered sugar, a dollop of raspberry cream and a whole raspberry.
  • Repeat to make a total of 6 Napoleons.
  • Chill Napoleons until serving time.


  • You can fortify the raspberry cream so that it holds up longer. Completely dissolve ½ tsp unflavored gelatin in 2 tsp hot water. Gently stir gelatin mixture into the raspberry cream.