Berry Napoleons Recipe
- 1 frozen puff pastry sheet (1/2 17 1/4-ounce package), thawed
- 1 egg beaten with 1 teaspoon milk (glaze)
- 2 teaspoons sugar
- 1/2 teaspoon ground cardamom
- 1 10-ounce package frozen raspberries in syrup, thawed
- 1/2 1-pint basket strawberries, sliced
- Vanilla frozen yogurt
- Preheat oven to 375°F. Roll out pastry on lightly floured surface to 12-inch square. Cut out two 4×5-inch rectangles and transfer to ungreased cookie sheet (reserve remaining pastry for another use). Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom and sprinkle over pastries. Bake until puffed and brown, about 20 minutes. Transfer to rack and cool.
- Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes. Combine raspberries and sliced strawberries in small bowl. Add reduced syrup and remaining 1/4 teaspoon cardamom. (Berry mixture can be prepared 2 hours ahead. Cover and refrigerate.)
- Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of berry mixture, then pastry tops. Spoon a few berries atop each pastry and serve.
