Lemon Berry Napoleon Loaf

Name: Lemon Berry Napoleon Loaf
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 pint lemon sherbet or sorbet, softened; 490 grams 1/2 package Pepperidge Farm® Puff Pastry Sheets; 340 grams fresh or thawed frozen raspberries; 1 pint rapsberry sherbet or sorbet, softened; 118 milliliters sugar

Lemon Berry Napoleon Loaf requires roughly 4 hours and 50 minutes from start to finish. This recipe makes 8 servings with 511 calories, 6g of protein, and 25g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of lemon sherbet, sugar, raspberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free and vegetarian diet. It works well as a side dish.

Instructions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.

Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Unfold the pastry sheet on a lightly floured surface.

Cut the pastry sheet in half lengthwise into 2 (4 1/2 x 9-inch) rectangles.

Place the pastry rectangles onto the prepared baking sheet. Cover with another piece of parchment paper and top with another baking sheet.

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Baking Paper

Baking Sheet

Bake for 20 minutes or until the pastries are golden.

Equipment you will use

Oven

Remove the pastries to a wire rack and let cool completely.

Equipment you will use

Wire Rack

Line a 9x5-inch loaf pan with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Spread the lemon sherbet in the bottom of the loaf pan. Trim the edges of 1 pastry rectangle to fit the loaf pan and gently press onto the lemon sherbet. Repeat the layers with the raspberry sherbet and remaining pastry rectangle. Cover the loaf pan and freeze for 4 hours or overnight.

Ingredients you will need

Raspberries

Sherbet

Spread

Lemon

Equipment you will use

Loaf Pan

Place the raspberries and sugar into a blender or food processor. If using fresh berries, let the mixture stand for 20 minutes. Cover and blend until the mixture is smooth. Press the raspberry mixture through a sieve into a medium bowl.

Ingredients you will need

Raspberries

Berries