Mini Blueberry Napoleons

Mini Blueberry Napoleons, Celebrating 100th Post!

How Exciting! My Wondering Spoon has reached 100th post, so I decided to make something sweet to celebrate. This recipe is very easy to make. It is excellent for Holidays or for any other entertaining occasion. Looks lovely and taste fantastic.

Mini Blueberry Napoleons

Serves 8

1 pound Puff Pastry sheets
6 egg yolks
1/3 cup brown sugar
3 tbsp whole wheat flour
1 1/2 cups non-fat milk
1 tsp vanilla extract
1 pound fresh blueberries
confectioner’s sugar , for dusting

On the lightly floured surface, roll out the pastry to a 1/8 inch thickness. Using the pastry cutter, cut out 12 squares.

Preheat oven to 400F. Bake the pastry squares for about 20 minutes until golden, then transfer to wire rack to cool.

Whisk the egg yolks and sugar for 2 minutes until light and creamy, then whisk in the flour until just blended. Bring the milk to a boil over medium heat and pour it over the egg mixture, whisking to blend.

Return to the saucepan, bring to the boil and boil for 2 minutes, while whisking constantly. Remove the pan from the heat and whisk in the vanilla extract. Set aside to cool. Wash the blueberries.

To assemble, carefully split the pastry squares in half. Spread one square at the time with a little pastry cream. Arrange a layer of blueberries over the cream and top with pastry square puffy side up. Dust with confectioner’s sugar and serve. If you are a chocolate lover you can drizzle dessert with some melted dark chocolate.