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Spring is in the air and it’s time for fresh spring recipes! This easy Blackberry Lime Napoleon Recipe is light and refreshing and the perfect dessert for Easter brunch or a spring dinner party!
I used to always say that fall was my favorite time of year. It is, after all, when my birthday takes place, the start of my favorite holiday season, and who doesn’t love all the fall foods, like apples and pumpkins! Plus, the cooler weather after a long hot Texas summer is welcoming and the changing colors of the leaves absolutely dreamy.
But in recent years, I’ve changed teams, and despite all those wonderful things fall has to offer, I’m falling more and more in love with spring!
I love sitting on my porch this time of year and listening to a good spring rainstorm and watching as new Texas wild flowers and plants seem to pop up overnight. I love the warmer yet breezy spring days that are perfect for picnics in the park, evening walks and flying kites.
I’ve also grown to love spring because there are so many fun events happening this time of year! From spring break, to crawfish boils, to Easter and weddings and all sorts of fun festivals.
And of course, there is all the spring time food. By this time every year, I’m tired of soup and chili and “stick to your ribs” casseroles; and I’m ready for light dishes, fresh salads, green veggies and fresh juicy fruits.
In addition to helping host Easter every year and having several family and close friends’ birthdays in the next few months, spring in general is a fantastic time of year to have dinner parties and brunch dates with girlfriends. Because of my love to entertain and my obsession for spring time foods, I am constantly dreaming up fresh new recipes to serve my guests.
So when I was menu planning for a recent dinner party, I knew I wanted lighter items to serve, including a light and refreshing spring dessert. Strawberries are a favorite spring fruit and strawberry lemon is a popular flavor combination, but I feel like it is so overdone. Personally, I am infatuated with the blackberry lime flavor combination and I knew this would be a winning combo for spring time dinners.
In addition to having that lovely flavor combination, this Blackberry Lime Napoleon Recipe, is quick and easy, as well as light and refreshing, everything I want in a spring time recipe! I picked up everything for my recent dinner party, including everything to make this dessert recipe (from the fresh blackberries to the puff pastry and Reddi-wip®) while grocery shopping at Wal-Mart. While I chose to make a homemade lime curd for this recipe, you could also pick up some store-bought lime curd, which would make this recipe only 5-ingrdients and be ready from start to finish in less than 20 minutes!
Since this Blackberry Lime Napoleon Recipe is so simple and budget friendly, I know it will become my go dessert all spring long!
What is your favorite thing about spring? Please share in the comments below!
A light and refreshing spring time dessert, this Blackberry Lime Napoleon Recipe has layers of puff pastry, homemade lime curd, fresh blackberries and whipped cream.
- Homemade Lime Curd:
- 4 large egg yolks
- 3/4 cup granulated sugar
- 3 large limes, juiced and zested
- 4 tablespoons room temperature unsalted butter
- 1/8 teaspoon Kosher salt
- Blackberry Lime Napoleon:
- 1 puff pastry sheet
- 3 teaspoons granulated sugar
- 1 cup prepared lime curd
- 1 (13-ounce) can original Reddi-wip
- 2 pints fresh blackberries
- 2-3 limes, optional, for garnish, zested
- Preheat oven to 400 degrees Line a baking sheet with parchment paper.
- Cut puff pastry sheet into 6 even rectangles. Arrange puff pastry rectangles on parchment paper lined baking sheet, sprinkle each rectangle with approximately ½ teaspoon sugar.
- Bake puff pastry at 400-degrees F for 12-15 minutes or until puffed and lightly browned. Let cool.
- Meanwhile, to make lime curd, place a small strainer over a bowl and set aside.
- Heat a large, heavy saucepan over medium-low heat. Add egg yolks and sugar and whisk until well blended and pale yellow in color. Slowly whisk in lime juice and zest, butter and salt. Cook over medium-low heat, whisking constantly, for 5-6 minutes, or until sauce is thickened and deep yellow in color. Curd must not come to a boil. Curd is ready when it coats the back of a spoon but is still liquid enough to pour.
- When the curd has thickened, pour it at once into the strainer positioned over the bowl. Using the back of a spoon or a rubber spatula, press until only the coarse residue remains. Set aside to cool.
- To assemble napoleons, split each puff pastry rectangle in half creating two layers.
- Spread 1-1½ tablespoons lime curd onto the bottom half of the puff pastry. Top lime curd with blackberries (approximately 6-8 blackberries per napoleon). Top blackberries with a generous dollop of Reddi-wip. Top Reddi-wip with the remaining half of the puff pastry.
- Serve immediately topped with an additional dollop of Reddi-wip, 1-2 blackberries and fresh lime zest, if desired.
Lime curd can be made ahead of time and stored in a small glass jar in the refrigerator for 2-3 weeks.
Store bought lime curd may also be used. Simply skip the steps in the recipe for making your own.
Looking for more fresh spring time recipes? Click here for more inspiration! And don’t forget to stock up on Reddi-wip® at your local Wal-Mart (located in the refrigerated section) as a dollop of Reddi-wip® is the perfect way to top any spring dessert!