This is a puff pastry dessert for bakers who do not want to fuss: simply baked squares of pastry served with berries scattered over them. Any summer fruit can be substituted for the berries: Use less sugar than called for if the fruit is unusually sweet, and add a tablespoon or so of orange or raspberry liqueur to the fruit if you wish. Assemble the squares just before serving.
Have ready an unbuttered baking sheet.
Roll out into a 17 x 13-inch rectangle, 1/16 to 1/8 inch thick:
1 pound Food Processor Puff Pastry
Transfer the pastry to the baking sheet. Prick it all over with a fork. Cover and refrigerate for at least 30 minutes or wrap airtight and freeze until ready to use.
If the dough is frozen, let it thaw for a few minutes before cutting. Quickly transfer the dough to a cutting board, trim 1/2 inch from all the sides to make a 16 x 12-inch rectangle, and cut into twelve 4-inch squares. Return it to the baking sheet, separating the squares slightly. Refrigerate while the oven preheats.
Position a rack in the lower third of the oven. Preheat the oven to 400┬░F.
Invert a wire rack directly on the surface of the dough to prevent it from rising high in the oven while baking but to allow it to cook through. Bake until golden brown, 20 to 25 minutes. After 10 minutes of baking time, remove the rack, prick the pastry all over, replace the rack, and finish baking. Remove the rack for the final 2 to 3 minutesΓÇÖ baking time to dry and cook the top layers. Slide the pastries onto a rack that is not hot and let cool to room temperature.
Mix gently and let macerate for 10 minutes:
3 cups berries (any combination of blackberries, sliced strawberries, raspberries, or blueberries)
3 tablespoons sugar
2 tablespoons fresh orange juice
Place 6 puff pastry squares on plates. Divide the berry mixture among the pastries. Top with:
1 cup crème fraîche or whipped cream
Sprinkle the tops of the remaining pastry squares with:
Powdered sugar
Place a pastry square askew on top of each napoleon. Serve immediately.
