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California Raspberry-Fig Napoleons

Contributed by: News Canada

(NC) - There is no better way to finish a meal than with a fresh fruit dessert. Why not try something different and surprise your friends and family with fresh California Raspberry-Fig Napoleons.

California Raspberry-Fig Napoleons
This delicious, tasty dessert will make your guests forget all about the apple pie this Thanksgiving.


  • 8 ounces fresh figs 250 g
  • 2 packages frozen sweetened raspberries, (12-oz.) thawed 350 g
  • 1/2 cup sugar 125 mL
  • 3 tbsp raspberry liqueur, option 45 mL
  • 1 sheet frozen puff pastry 1
  • 1 egg white, lightly beaten 1
  • 1/4 cup sliced almonds 50 mL
  • 1/2 cup whipped cream 125 mL
  • 1/2 cup bottled lemon curd 125 mL


Raspberry-fig sauce:

Remove stems and thinly slice figs. Whirl berries and juice in blender until smooth. Strain sauce through fine-meshed strainer into medium saucepan; discard seeds. Stir in figs, sugar and liqueur. Bring to boil; reduce heat and simmer, stirring for 1 minute. Cool. Chill.


Heat oven to 400 F (200 C). Thaw pastry for 20 minutes; unfold and cut along folds into 3 rectangles. Cut each rectangle, cross-wise, into four pieces. Place on baking sheet. Prick with fork. Brush 8 pieces with egg white and sprinkle with almonds. Bake 10 minutes or until golden. Remove from sheet and cool on rack. Split each pastry in half, lengthwise.

Lemon cream:

Whip cream until firm peaks form. Stir in lemon curd.

To serve:

Remove figs with slotted spoon; reserve sauce. Spoon sauce onto 8 small plates. Place one plain pastry, cut side up, on each plate. Spoon half of figs and half of lemon cream on pastries, dividing evenly. Top each with another plain pastry, cut side down, remaining figs and cream. Top with almond pastries.

Recipe and image courtesy of: Valley Fig Growers

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