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Strawberry Napoleons

1/2 package frozen puff pastry (1 sheet)
1 pkg. vanilla instant pudding mix
3/4 cup milk
1/4 cup cream
1 tsp. vanilla
1 1/2 cups sweetened whipped cream
1 1/2 cups sliced strawberries
Confectioners’ sugar

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400ºF. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place 2” apart on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

Prepare pudding mix according to pkg. directions using milk, cream, and vanilla. Fold in whipped cream. Split pastries into 2 layers, making 24 layers in all. Set aside 8 top layers. Spread 8 bottom layers with 2 tbsp. pudding mixture. Top with 1 tbsp. strawberries and another pastry layer. Spread with remaining pudding. Top with remaining strawberries and top pastry layers. Sprinkle with confectioners’ sugar. Serve immediately or cover and refrigerate up to 4 hr. Makes 8 napoleons.

 

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