Blackberry Napoleons with Tangerine Sabayon

Preparation info
  • Serves


    • Difficulty


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By Emily Luchetti

Published 1993

  • About

Summer’s fresh, juicy, plump blackberries are perfectly highlighted here by flaky, buttery puff pastry and a subtle tangerine sabayon.

If you can find ollalieberries or boysenberries, both varieties of blackberries, use them, as they are generally sweeter and juicier.


  • 1 recipe Puff Pastry
  • cups blackberries
  • 2 tablespoons


On a lightly floured board, roll the puff pastry 1/16 inch thick (rolling and cutting tips). Dock the puff pastry. Cut into 12 pieces, each 4 by 5 inches. Freeze the pastry for at least 1 hour.

Preheat the oven to