So what the heck are partridgeberries right? Well that's what we call
lingdonberries up here in Newfoundland. They are a small native type of
low
bush cranberry but much more tart. Locals tend not to sweeten their
partridgeberry jam as much as mainlanders, preferring to preserve the
natural tartness of the berry. It is commonly paired with apple in jams as
well. It also pairs well in sauces for wild game.

Obviously you can substitute other berries in this recipe as well.
Pictures
are available on my blog at www.rockrecipes.blogspot.com.

Partridgeberry Cream Cheese Napoleons

Makes 8 Napoleons

One 1 pound package frozen puff pastry
8 oz cream cheese, cut in small chunks
1 cup whipping cream
1 tsp vanilla extract
3/4 cup sifted icing sugar
2 tablespoons Grand Marnier, brandy or rum (optional)
Partridgeberry jam
1/2 cup semi sweet chocolate chips, melted

Preheat oven to 400 degrees F.
First cut your sheet/sheets of puff pastry into 24 equal sized rectangles.
Place about an inch apart on parchment lined baking sheet. Pastry should
be
as cold as possible before baking so if it has warmed up to room
temperature, place cookie sheet in the refrigerator for 20 minutes before
baking. Bake for about 12 minutes or until pastry is golden brown. Cool
pastry completely before continuing.


For the Cream Cheese Filling

Whip cream to soft peaks. Add cream cheese slowly, beating continuously.
Add
sifted icing sugar beating well. Add vanilla and Grand Marnier and beat
until smooth. Keep filling chilled until ready to use.



Vanilla Glaze

1/2 cup icing sugar
1/4 tsp clear vanilla flavoring
A few drops of milk

Mix all together until smooth and thick but still of pourable consistency.
To Assemble the Napoleons:
Spread 8 of the pastry pieces with partridgeberry jam. Spoon or pipe cream
cheese filling on top of the partridgeberry jam. Add another pastry layer
and repeat. Cover bottoms of the remaining 8 pastry rectangles with the
melted chocolate and place on the filled Napoleons, chocolate side up.
Pipe
tops with a swirl of vanilla glaze if desired. Keep chilled until ready to
serve.

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