Powdered sugarVanilla ice creamOrange peel strips (optional)Fresh mint sprigs (optional)
PASTRY: Preheat oven to 400°F. Using ½ tablespoon butter, generously butter 1 rimmed baking sheet. Unfold pastry on work surface; sprinkle with sugar. Roll out pastry to 11-inch square. Trim edges to form 10-inch square. Cut square into four 5-inch squares, then cut squares diagonally in half to form 8 triangles. Transfer pastry triangles, sugar side up, to prepared baking sheet. Using remaining 1½ tablespoons butter, generously butter underside of second rimmed baking sheet. Place second sheet, buttered side down, atop pastry triangles.
Bake pastry triangles 15 minutes. Press top baking sheet down to flatten and continue to bake until pastries are golden brown, about 10 minutes longer. Remove top baking sheet. Using metal spatula, transfer pastries to rack and cool completely.
FILLING: Combine rhubarb, sugar, orange juice, cornstarch, and grated orange peel in medium saucepan; stir to blend. Let stand until juices form, about 10 minutes. Cook over medium-high heat until rhubarb is tender but still intact, stirring gently, about 7 minutes. Gently stir in red currant jelly. Cool 5 minutes.
DO AHEAD: Pastries and filling can be made 1 day ahead. Store pastries airtight at room temperature. Cover and chill filling. Rewarm filling before using.
Arrange 1 pastry triangle on each of 4 plates; top with rhubarb filling, then remaining 4 pastry triangles. Sprinkle with powdered sugar. Scoop ice cream alongside each napoleon. Garnish with orange peel strips and mint, if desired. Serve napoleons immediately.Technique Tip: Puff Pastry, UnpuffedSometimes you want to allow puff pastry to do its thing and puff as high as it can, as when you’re making tartlets. But other times, as when making napoleons, it’s best to keep the pastry layers more condensed. Sandwiching the pastry between two baking sheets while baking prevents it from rising out of control. Be sure to butter the baking sheets very well to prevent sticking.
These contemporary individual napoleons add a few delicious twists to the classic version: maple mousse in place of the traditional pastry cream, macadamia nut brittle between the layers, and a tropical fruit sauce. The mousse must chill overnight, and most of the other components for this impressive dessert can be made at least one day ahead. Makes 6
Brittle
⅔ cup sugar
½ cup water
½ cup dry-roasted macadamia nuts
Mousse
4 tablespoons water, divided
1 teaspoon unflavored gelatin
⅔ cup chilled heavy whipping cream, divided
⅓ cup pure maple syrup
2 large egg yolks
1½ tablespoons unsalted butter, room temperature
¼ teaspoon maple extract
Sauce
1½ cups frozen passion fruit juice concentrate, thawed
1 15- to 16-ounce mango, peeled, pitted, chopped (about 1⅓ cups)
½ cup (about) water
1 vanilla bean, split lengthwise
Pastry
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Powdered sugar
BRITTLE: Place sheet of foil on work surface. Stir sugar and ½ cup water in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil until syrup is deep amber color, occasionally brushing down pan sides and swirling pan, about 8 minutes. Mix in nuts. Immediately pour out onto foil. Let stand until cold and hard. Coarsely chop brittle.
DO AHEAD: Can be made 2 days ahead; store airtight at room temperature.
MOUSSE: Place 1½ tablespoons water in small cup; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Whisk 3 tablespoons cream, maple syrup, egg yolks, and remaining 2½ tablespoons water in heavy medium saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add gelatin mixture to hot custard. Stir until gelatin dissolves. Add butter and maple extract; stir until butter melts. Cool to room temperature. Whisk remaining cream in medium bowl until peaks form. Fold into custard. Cover; chill mousse overnight.
SAUCE: Puree juice concentrate and mango in blender. Thin, if desired, by adding up to ½ cup water, 1 tablespoon at a time. Scrape in seeds from vanilla bean; blend 2 seconds.
DO AHEAD: Can be made 1 day ahead. Transfer to bowl; cover and chill.
PASTRY: Preheat oven to 450°F. Line large rimmed baking sheet with parchment paper. Roll out pastry on lightly floured surface to 12×12-inch square. Let pastry rest 5 minutes, then if necessary, roll again to 12×12-inch square. Cut pastry into six 2-inch-wide strips, then cut each strip in half crosswise. Arrange strips on prepared sheet. Cover with more parchment; weigh down with another baking sheet.
Bake pastry strips 14 minutes. Remove top baking sheet and top piece of parchment. Bake strips until golden, about 5 minutes longer. Cool on sheet.
Place 6 pastry strips on work surface. Spoon mousse into pastry bag fitted with large star tip. Pipe mousse onto pastry strips in rows, covering completely. Sprinkle some nut brittle over mousse. Top with second pastry strip, pressing lightly to adhere.
DO AHEAD: Napoleons can be made 4 hours ahead. Chill. Return to room temperature before serving.
Sift powdered sugar over napoleons. Spoon sauce onto 6 plates. Arrange napoleons atop sauce. Sprinkle additional nut brittle around and serve.
Here’s a good choice for an elegant dinner party: Delicate “purses” of phyllo pastry hold a banana-hazelnut filling and are served with white chocolate sauce and a crunchy hazelnut crumble. Everything can be made ahead; just slide the purses into the oven before dinner. Makes 10
CrumbleNonstick vegetable oil spray
1 cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter, cut into 8 pieces
1½ cups unbleached all purpose flour
1 cup hazelnuts, coarsely choppedPinch of salt
Filling
¾ cup sugar
6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces
¼ cup fresh lime juice
6 medium bananas (about 2 pounds), peeled, cut into ¾-inch-thick slices
2 tablespoons Frangelico (hazelnut liqueur) or amaretto
Purses
10 17×12-inch sheets or twenty 14×9-inch sheets fresh or thawed frozen phyllo pastry
¾ cup (1½ sticks) unsalted butter, melted
White Chocolate Sauce (see recipe)
CRUMBLE: Preheat oven to 300°F. Line rimmed baking sheet with foil; spray with nonstick spray. Stir brown sugar and butter in medium saucepan over low heat until butter melts. Remove from heat. Mix in flour, nuts, and salt; spread on prepared sheet. Bake until dry and golden, about 30 minutes. Cool. Peel off foil and break crumble into small pieces.