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Raspberry Biscuit and Sweet Fresh Cheese Napoleons

Raspberry Biscuit and Sweet Fresh Cheese Napoleons by Greek chef Akis Petretzikis. Serve it with a sparkling wine that suits the acidity of the fruit perfectly!

20 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	141 kcal	Sugar	–
Carbs	–	Cholesterol	–
Protein	–	Sodium	–
Fat	–	Fiber	–
Sugar	–
Cholesterol	–
Sodium	–
Fiber	–

https://akispetretzikis.com/en/recipe/2398/napoleon-me-mpiskota-apo-raspberries-kai-krema-tyrioy

Preheat oven to 180* C (350* F) Fan.
Beat the flour, salt, sugar and butter in a food processor, until it resembles wet sand.
Add the egg and beat for another 30 seconds.
Add 100 g of raspberries and beat until you create a soft and elastic dough.
Remove dough from food processor and wrap in plastic wrap. Refrigerate for 1 hour so it can rest.
When ready, dust working surface with flour. Roll out dough into 5x10 cm rectangular pieces. Prick the pieces with a fork so that they don’t rise while baking.
Transfer to a baking sheet lined with parchment paper and refrigerate for 10 minutes.
When ready, bake for 20 minutes. Remove from oven and set them aside to cool.
Beat the sweet mizithra cheese and heavy cream in a mixer, using the whisk attachment, until combined, smooth and fluffy.
Season with salt and pepper. Add the finely chopped mint and lemon zest. Stir with a spatula and transfer to a pastry bag.
Pipe a small amount of the cheese mixture on a serving plate and place biscuit on top of it. This will help keep the biscuit in place.
Pipe out drops of the cheese mixture over the biscuit, one next to the other, until the whole surface of the biscuit is covered.
Repeat the same process, adding as many layers of biscuits and cheese mixture as you like to make your Napoleon.
Drizzle with balsamic cream and top with remaining raspberries.

Ingredients

100 g butter

250 g all-purpose flour

1 pinch granulated sugar

1 egg

150 g raspberries

1 pinch salt

200 g mizithra cheese

3-4 mint leaves

100 ml heavy cream 35%

lemon zest

balsamic cream

Instructions

Step 1

Preheat oven to 180* C (350* F) Fan.

Step 2

Beat the flour, salt, sugar and butter in a food processor, until it resembles wet sand.

Step 3

Add the egg and beat for another 30 seconds.

Step 4

Add 100 g of raspberries and beat until you create a soft and elastic dough.

Step 5

Remove dough from food processor and wrap in plastic wrap. Refrigerate for 1 hour so it can rest.

Step 6

When ready, dust working surface with flour. Roll out dough into 5x10 cm rectangular pieces. Prick the pieces with a fork so that they don’t rise while baking.

Step 7

Transfer to a baking sheet lined with parchment paper and refrigerate for 10 minutes.

Step 8

When ready, bake for 20 minutes. Remove from oven and set them aside to cool.

Step 9

Beat the sweet mizithra cheese and heavy cream in a mixer, using the whisk attachment, until combined, smooth and fluffy.

Step 10

Season with salt and pepper. Add the finely chopped mint and lemon zest. Stir with a spatula and transfer to a pastry bag.

Step 11

Pipe a small amount of the cheese mixture on a serving plate and place biscuit on top of it. This will help keep the biscuit in place.

Step 12

Pipe out drops of the cheese mixture over the biscuit, one next to the other, until the whole surface of the biscuit is covered.

Step 13

Repeat the same process, adding as many layers of biscuits and cheese mixture as you like to make your Napoleon.

Step 14

Drizzle with balsamic cream and top with remaining raspberries.