All the components for this multilayered dessert can be prepared ahead of time; assemble the dessert about an hour before serving.
Serves 10 to 12 (makes 2 napoleons)
THE CRANBERRY FILLING:
Combine the cranberries, sugar, and lime juice in a saucepan. Bring the mixture to a boil, reduce the heat to medium, and stir in the lime zest. Cook, stirring frequently, until the cranberries burst and the mixture thickens, about 15 minutes. Let cool.
Heat the oven to 400°F. Line a baking sheet with parchment paper. Unfold the pastry sheet on a lightly floured surface. Cut into three strips along the fold marks, and place on the baking sheet 2 inches apart. Bake for 15 minutes or until puffed and deeply golden. Let cool.
THE MASCARPONE FILLING:
Whip the cream until soft peaks form in a medium bowl. Fold the mascarpone and honey into the whipped cream until combined.
TO ASSEMBLE THE NAPOLEON:
Split each strip pastry into two layers, forming a total of six layers. Spread 1/2 cup cranberry filling on one pastry layer. Top with 1/2 cup mascarpone mixture, evenly spread. Place another layer of pastry on top. Repeat the layers, and finish with a pastry layer. Sprinkle the top with confectioners’ sugar. Repeat to assemble another napoleon.
Written by Jacqueline Plant
Photography by Michael Harlan Turkell
Styling by Monica Byrne