Strawberry Napoleans




This is a simple, but elegant dessert. Great for summer time when strawberries are in season!

I usually use the Peppridge Farm recipe..but I modified it slightly this time to make mini napoleons. So I cut the puff pastry into 12 sections and then baked it- first cutting it into 3 rows, and then cut the 3 rows into 4. This made 12 mini napoleons. After baking, cut in the middle to make 12 napoleons. this made it easier to assemble!

Tip- make sure to give yourself 40 min beforehand to thaw the puff pastry! Never leave the puff pastry in the fridge overnight to thaw because it will stick to itself. Better to make sure it's stored in the freezer, and then thaw before use.

Strawberry Napoleans (~from Peppridge Farms)
thaw: 40 minutes

  • prep: 25 minutes
  • bake: 15 minutes
  • chill: 10 minutes
  • cool: 10 minutes
  • Serves: 12

    • Ingredients


    • 2 tablespoons all-purpose flour
    • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)
    • 1 package (about 3 1/2 ounces) instant vanilla pudding and pie filling mix
    • 1 cup milk
    • 1 cup heavy cream, whipped or 2 cups thawed frozen whipped topping
    • 1/2 cup confectioners’ sugar
    • 2 teaspoons milk
    • 1 1/2 cup fresh or frozen sliced strawberries

    Directions

    1. Heat the oven to 400°F. Line a baking sheet with parchment paper.
    2. Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastry strips onto the baking sheet.
    3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 6 layers in all.
    4. Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream. Cover and refrigerate for 10 minutes. To make icing, stir the confectioners’ sugar and 2 teaspoons milk in a small bowl.
    5. Spread the icing on 2 top pastry layers. Spread 3/4 cup pudding mixture on 4 pastry layers. Top each with about 1/3 cup strawberries. Stack 1 strawberry-topped layer onto a second one to make 2 stacks. Top each stack with an iced pastry layer. Serve immediately or cover and refrigerate up to 4 hours.  Cut each Napoleon into 6 pieces.

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