Sorbet Napoleons

Name: Sorbet Napoleons
Prep time: 30 min
Total time: 55 min
Ingredients: All-purpose flour, for work surface; 0.5 sheet frozen puff pastry (from 17 ¼-ounce package), thawed; 2 tablespoons unsalted butter, melted; 1 teaspoon finely grated peeled fresh ginger; Pinch of coarse salt; 1 tablespoon sugar; 1 pint sorbet (such as lemon), for serving; Fresh berries, for garnish; Fresh mint sprigs, for garnish

2.6

(16)

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

30 mins

Total Time:

55 mins

Servings:

4

This whimsical dessert elevates store-bought sorbetand frozen puff pastry into ginger-spiced towers of contrasting textures.

Ingredients

All-purpose flour, for work surface
½ sheet frozen puff pastry (from 17 ¼-ounce package), thawed
2 tablespoons unsalted butter, melted
1 teaspoon finely grated peeled fresh ginger
Pinch of coarse salt
1 tablespoon sugar
1 pint sorbet (such as lemon), for serving
Fresh berries, for garnish
Fresh mint sprigs, for garnish

Directions

Preheat oven to 375 degrees. On a lightly floured surface, roll out pastry to 1/8-inch-thick rectangle. Trim edges. Transfer to a parchment-lined baking sheet; freeze 10 minutes. Cut out twelve 3-inch squares. Freeze until firm, about 10 minutes.
Stir butter, ginger, and salt in a small bowl; set aside. Score a 1/4-inch border on each pastry. Score a crosshatch pattern within border. Brush each with butter mixture, then sprinkle each with 1/4 teaspoon sugar. Bake until crisp and lightly browned, 16 to 18 minutes. Transfer to a wire rack to cool.
Top 4 pastry squares with 1 scoop sorbet. Layer each with another pastry square and scoop of sorbet. Top with remaining pastry squares. Garnish with berries and mint.