Key Lime Pie Napoleon
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Key Lime Pie Napoleon

Key Lime Pie Napoleon

Use Pillsbury's Best™ Frozen Puff Pastry Dough Squares for a simple, refreshing plated dessert prepared with lime curd and whipped topping, garnished with raspberries and lime zest.

Servings: 12 servings (1 serving = 1 piece)
Prep
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Lime curd, prepared
1 lb 5.00 oz
1 1/2 cups
Powdered sugar
1 Tbsp
Whipped topping
4 oz
1 1/2 cups
Lime zest
2 Tbsp
Raspberries, fresh
5 oz
36 each
Prep
  1. Thaw puff pastry squares, covered, either at room temp. 15-30 minutes until flexible, or refrigerate overnight.
  2. Cut each square into half to make 12 rectangles.
  3. Bake on parchment-lined sheet pan until golden brown; cool completely.
BAKE:
TEMP
TIME
Convection Oven*
350°F
16-21 minutes
Standard Oven
400°F
22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
Assembly
  1. Divide or cut cooled puff pastry rectangle into 3 (lengthwise) sections.
  2. Spread 1 Tbsp lime curd on bottom section; place on middle puff pastry layer then spread 1 Tbsp lime curd over top.
  3. Add top puff pastry layer and sprinkle with 1/4 tsp powdered sugar.
  4. Pipe on 2 Tbsp whipped topping, sprinkle with 1/2 tsp lime zest and 3 raspberries; serve immediately.

  • Substitute lemon curd if desired. Use a bartender's zester for larger, curly zest.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
440
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
13g
67%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
190mg
8%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
6%
Sugars
30g
Protein
4g
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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