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Nutrition Facts
Serving Size 134 g
(Approx. 12 Servings)
Amount Per Serving
Calories 520 Calories From Fat 340
% Daily Value*
Total Fat 38 g 58%
Saturated Fat 17 g 85%
Trans Fat 1.0 g
Cholesterol 155 mg 52%
Sodium 150 mg 6%
Total Carbohydrate 43 g 14%
Dietary Fiber 1 g 4%
Sugars 27 g
Protein 5 g
Vitamin A 20% Iron 6%
Vitamin C 10% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lemon Jalapeño Napoleon

Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
12  People


Recipe makes 12 Servings

1 package of puff pastry, thawed
1/4 cup(s) melted butter
1 1/4 cup(s) sugar, divided
2 jalapeño peppers, roasted, seeded & minced
5 egg yolks from large eggs
3 large lemons, zested & juiced
1/4 Tsp kosher salt
4 Oz unsalted butter, cut into slices
2 cup(s) heavy whipping cream
1/4 cup(s) maple syrup
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Preheat oven to 400˚F.
Roll out puff pastry sheets on a sheet pan lined with parchment paper. Brush with melted butter then sprinkle with ¼ cup sugar.
Using a pizza cutter, cut into even squares. Bake 12 to 15 minutes or until pastry is puffed up and slightly browned. Remove and cool completely.
Fill a medium size pot 1/3 full of water and bring to a simmer.
Meanwhile, place jalapeños, egg yolks, remaining sugar, lemon zest, lemon juice and salt in a bowl and whisk until mixture has a creamy pale yellow color.
Place jalapeño mixture in a smaller pot over the simmering water (water should never reach a boil). Whisk until the consistency of pancake batter.
While still whisking, add in unsalted butter a little at a time until completely absorbed. Repeat until all the butter is incorporated.
Remove from heat and whisk vigorously 1 minute. Place custard in a cool bowl and chill until set, at least 30 minutes.
Pour heavy whipping cream and maple syrup in a separate bowl and whisk until stiff peaks have formed. Chill until ready to assemble napoleons.
To build each napoleon, layer lemon custard and whipped cream on two squares of puff pastry. Stack one on top of the other then add a plain square of puff pastry and dust with powdered sugar.



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