Recipe - Strawberry Rhubarb Napoleons

FOR FILLING
1 pound Rhubarb; cut into
; 1/4inchthick
; slices (about 3
; cups)
One half cup Firmly packed light brown
sugar
One fourth teaspoon Cinnamon
1 One half teaspoon Fresh lemon juice
1 pt Strawberries
1 Sheet frozen puff pastry;
(about One half pound),
; thawed

GARNISH
Confectioners' sugar

ACCOMPANIMENT
Lemon Cream

Make filling:

In a heavy saucepan combine all filling ingredients except strawberries and
simmer over low heat, stirring occasionally, 10 to 15 minutes, or until
rhubarb is soft and falling apart. Transfer mixture to a bowl and cool
completely. Hull strawberries and cut into 1/4inchthick slices (there
will be about 2 cups). Add strawberries to rhubarb mixture, tossing to
combine well. Filling may be made 1 day ahead and chilled, covered. Bring
filling to room temperature before assembling napoleons.

Preheat oven to 375F.

On a lightly floured surface roll pastry into a 14 by 10inch rectangle,
about 1/8inch thick. Cut pastry into 4 strips, each 14 by 2 One half inches.
Working with 1 pastry strip at a time, with long side facing you, make
three 4inchlong parallelograms per strip, discarding end scraps, for a
total of 12 parallelograms. Invert 2 baking sheets and arrange 6
parallelograms in one layer on each. Freeze pastry 15 minutes, or until
firm.

Remove 1 baking sheet from freezer and invert a metal cooling rack directly
onto pastry to cover parallelograms completely. (Cooling rack will weight
down pastry to form a decorative pattern.) Bake pastry with cooling rack in
middle of oven until golden brown and cooked through, 10 to 15 minutes.
Carefully remove rack from pastry and transfer pastry to another rack to
cool completely. Bake remaining pastry in same manner. Parallelograms may
be made 4 days ahead and kept in an airtight container at room temperature.

Assemble napoleons:

Arrange 6 parallelograms, design sides up, on dessert plates and top each
with about One half cup filling. Put remaining 6 parallelograms, design sides
up, on top of filling and sprinkle with confectioners' sugar.

Serve napoleons with lemon cream.

Serves 6.

Gourmet May 1995

Converted by MC_Buster.

Per serving: 577 Calories (kcal); 2g Total Fat; (2% calories from fat); 5g
Protein; 144g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 One half Fruit; 0 Fat; 7 Other
Carbohydrates

Converted by MM_Buster v2.0n.