Fresh Blackberry Napoleons

FRESH BLACKBERRY NAPOLEONS (8 SERVINGS)

1 cup butter, soft

2 cups all-purpose flour

½ cup + 2 T confectioners’ sugar, divided

¼ cup cornstarch

½ cup + 2 T heavy whipping cream, divided

1 tsp vanilla extract

1 (3 oz) package cream cheese, softened

¼ cup seedless blackberry preserves

Fresh Blackberries

Garnish whipped cream, fresh blackberries, fresh mint

In large bowl, beat butter at medium speed with an electric mixer until creamy. In medium bowl, combine flour, ½ cup confectioners; sugar, and cornstarch. Add flour mixture, 2 T cream, and vanilla to butter. Beat until well combined. Wrap dough in plastic wrap, and refrigerate for 2 hours.

Preheat oven to 350. Line baking sheets with parchment paper; set aside

On lightly floured surface, roll dough to ¼ inch thickness. Using a 2 ¾ inch round cookie cutter, cut out dough. Place 1 inch apart on prepared baking sheets. Bake for 12-14 minutes, or until lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks.

In small bowl, combine cream cheese, blackberry preserves, and remaining 2 T confectioners’ sugar. Beat at medium speed with an electric mixer until creamy. Add remaining ½ cup cream; beat at high speed until stiff peaks form.

Place 1 cookie on each of 8 dessert plates. Top each cookie with about 2 tsp cream cheese mixture and blackberries. Repeat layers once, and top each with remaining cookies. Garnish with whipped cream, fresh blackberries, and mint if desired.


southern lady

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