Blueberry Lemon Napoleon is a three-layered treat made with puff pastry sheets, homemade blueberry filling, stabilized whipped cream, and lemon curd.Then, the elegant desserts are sprinkled with confectioners’ sugar for a decorative touch.This flavor combination will knock your socks off! I also have an Easy Strawberry Napoleon dessert if you prefer strawberries.

Ingredients & Substitutions Blueberry Filling: For the best results when making the filling, use fresh blueberries.If you only have frozen, you could use those that have been thawed for the filling.However, if using frozen, use all of them in the filling without reserving any to fold in when cooled.

Puff Pastry: You will need two sheets of store-bought puff pastries, thawed according to package instructions.I also have a great recipe for a homemade Puff Pastry if preferred.Just leave out the cinnamon when making it for this recipe.

Egg Wash: I used a mixture of milk and egg as an egg wash to give the pastries a nice, golden-brown color.If you don’t have milk, you can use water instead.Stabilized Whipped Cream: It is recommended to use stabilized whipped cream when layering blueberry lemon napoleons.

It will hold its shape better and stay ‘stabilized’ (which is the point).If you only have regular whipped cream, the desserts should be served immediately, before the whipped cream deflates.Storebought whipped topping (cool whip) could also work.

Lemon Curd: Lemon Curd is a tart

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