Name: Figs Napoleon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 batch puff pastry; 454 g fresh figs, sliced; 1 batch Chantilly cream; 200 g granulated sugar

A refined Tuscan dessert layering crisp puff pastry with silky Chantilly cream and fresh figs, finished with caramelized sugar for an elegant presentation.

Servings

Servings: Base recipe = 6 servings.

Ingredients

1 batch Puff Pastry — view recipe
454 g fresh figs (sliced)
1 batch Chantilly Cream — view recipe
200 g granulated sugar

Preparation

Roll puff pastry to ½-inch thickness, cut into squares, dock lightly, brush with butter, and sprinkle with sugar.

Bake at 375°F (190°C) until golden and crisp. Cool completely.

Caramelize sugar. Coat selected pastry layers with caramel for a glossy finish.

Assemble layers with Chantilly cream and fig wedges. Finish with caramelized pastry.

Nutrition Facts

Values are estimated and update when you change servings (base = 6).

Serving
1 portion

Calories
310

Carbs
32.0 g

Protein
4.0 g

Fat
18.0 g

Portion
—

Diet
Vegetarian

Season
Late Summer

Texture
Crisp · Creamy

Pairing
Prosecco Rosé

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Wine Pairing

Suggested wine: Villa Sandi Il Fresco Prosecco Rosé Millesimato 2023
Why it works: Bright bubbles and strawberry-citrus lift cut through Chantilly richness and keep the fig + caramel finish feeling light.

Alternative: Moscato d’Asti (for a softer, floral sweetness).

Bubbly

Fruit

Fresh

Wine Notes

Serve well chilled (6–8°C / 43–46°F). Keep caramel light and crisp—too dark and it can overpower the figs.

Chef Notes

Bake puff pastry until deeply crisp and fully cooled before assembling. To avoid sogginess, pipe Chantilly in “dollops” and add figs right before service.

Service Tips

For clean slices: chill assembled napoleons 8–10 minutes, then cut with a serrated knife using gentle sawing. Finish with a quick caramel shard or brûléed sugar veil.