WICK'S PIES - BLOGGER RECIPE CHALLENGE
Invited to take the Wick's Blogger Recipe Challenge and see if I have all the right ingredients to win some serious dough! Let's give it a try!
Categories for a chance to win: DESSERT and POT PIE
Today I'd like to share my first recipe submission: The Napoleon Berry Cream Cake, which uses Wisk's premade pie crusts, generously provided for this recipe.
For the Pot Pie category: three Wick’s Pie Shells along with 6-inch dough circle sheets, designed as the perfect topper for pot pie creations.
For the Dessert category: 9-inch dough circle sheets, ideal for creating a wide range of sweet, original recipes.
Second Time's A Charm
I love Wick's brand and have been using it ever since I competed in their 2022 contest. I didn't win or place that year, but I created two amazing recipes I still make today: Mushroom Pot Pies and Apple Slab Pie. I'm always eager to try new products and even more delighted when I walk away with recipes I'll make for a lifetime.
Transforming Pie Crust into a Layered Masterpiece
This time, I decided to take something familiar and give it a whole new life by transforming it layer by layer. This cake begins with baked, crisp rounds of Wick's pie crust layered with vanilla pastry cream and fresh berries. It is then dressed up for a party with mascarpone whipped cream, flaky roasted almonds mixed with baked, crispy pie crust to decorate the sides, and a mound of beautiful berries on top.
Honoring Tradition
For me, this dessert is a little tribute to the classic Napoleon cake that comes from Eastern Europe. I love honoring tradition while adding my own twist. Nothing is more decadent and tasty than Wick's pie dough made into a showstopping dessert.
The Napoleon Berry Cream Cake
Ingredients
Pastry Layers
- 2 packages Wick's Pie Crusts 7 individual 9-inch crusts (reserve discarded dough for topping)
- 2 tablespoon butter melted
- 1 tablespoon sugar
- 1 ½ cups crushed almonds
- 4 tablespoons sugar
Pastry Cream
- 6 Large egg yolks
- 1 cup granulated sugar
- ⅔ cup AP flour
- 4 Cups whole Milk
- 1 cup butter
- 2 teaspoons vanilla bean paste
Mascarpone Cream
- 8 ounces mascarpone cheese
- 1 ¼ cups heavy cream
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla paste
Fruit & Garnish
- 1 ½ cups mixed fresh berries strawberries, blueberries, raspberries
- Mint sprigs for garnish
- toasted almonds optional
Instructions
- Prepare pastry rounds:• Roll out pie crust thinly (about ⅛ inch).
- Cut into 7 circles using the bottom of a 9-inch spring-form pan as a guide and a sharp knife to cut out the thinner rolled dough. Thinner dough helps to crisp the layers. Reserve the scraps to make the topping.
- Prick each with a fork and bake at 375 °F for 10–12 minutes, until golden.
- Cool completely. Be sure to use a large off0-set spatula when moving the rounds as they are very delicate and may break
- Make crumble topping:• Bake leftover crust scraps until crisp.
- Mix the almonds and sugar, then heat in a nonstick pan until the sugar melts. Mix the almonds with the baked crust to create your side topping.
- Pastry Cream: Heat the whole milk until it just starts to boil
- In a separate bowl, whisk egg yolks with sugar until creamy and light yellow
- Add flour and mix until smooth
- Pour a small amount of hot milk into the egg mixture to temper it. Pour in the remaining milk all at once and mix until smooth. Return the mixture to the pan on the stove and cook over medium heat until thickened. Remove from heat. Add butter and vanilla and blend until smooth
- Refrigerate until cold. Be sure to place a piece of plastic wrap over the top of the mixture, pressing down so a skin does not form
- Assemble layers: Place one pastry round on a plate lined with a cardboard cake circle. This helps to easily move the cake to the cake stand
- Spread a layer of pastry cream, then add berries.
- Repeat the layers. Do not add pastry cream to the top layer. Apply a crumb coat of pastry cream to the sides of the cake. Wrap the side of the cake with plastic wrap to keep it from tilting. Refrigerate for 3 hours or overnight.
- Whip mascarpone cream:• Beat mascarpone, heavy cream, powdered sugar, and vanilla paste until thick and smooth. Chill 30 minutes. Spread the whipped cream evenly over the sides and top of the cake. Decorate cake sides with almond pie crust mixture. Decorate the top with fruit and mint.
- Chill and serve
Notes
• Add a drizzle of berry coulis or honey for a glossy finish.
Nutrition
Buttery Flaky Bliss
Wick's pie crust is a prepackaged bundle of buttery joy. It's got that perfect flaky texture that makes you feel like you've just pulled off a homemade masterpiece without all the hassle.
Where To Find Wick's Social Media and To Order
Facebook - https://www.facebook.com/WicksPies
Instagram - https://www.instagram.com/wickspies/
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