Browse By

Strawberry Napoleon Dessert – Recipe

napoleon strawberry dessert servingI love the creaminess of the custard filling in a Napoleon dessert, the flakiness of the pastry layers, and the sweetness of the glazed top, accented with dark chocolate.

Today was a perfect day to make this delicacy for my family.

It was an easy project, thanks to Pepperidge Farm Puff Pastry dough, instant pudding mix, my home grown strawberries, and fresh whipped cream.

If you are looking for a quick, delicious, and impressive looking dessert, you will love this recipe (listed on the Pepperidge Farm Puff Pastry packaging).  I made some minor adjustments to their recipe, to suit better my taste.

Makes 9 servings.

Ingredients:

  • 1 package of Pepperidge Farm Puff Pastry (use only 1 sheet)
  • 3 1/2 oz Vanilla Instant Pudding Mix and Pie Filling (1 small package)
  • 1 cup milk
  • 1 cup heavy cream for whipping
  • 1 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 2 tsp milk
  • 1 1/2 cup fresh strawberries, sliced
  • 1 oz semi-sweet baking chocolate (1 square), melted
  • 1 tsp heavy cream
  • 2 drops of rum extract

Directions:

  1. Take out one Pepperidge Farm Puff Pastry sheet, and thaw at room temperature, until ready to handle (about 40 minutes).
  2. Using a pizza cutter, cut into three pieces, lengthwise, along the folds.
  3. Cut each long piece across into three equal pieces (single servings).
  4. Grease two baking sheets (I use Crisco), and set above cut pieces on there, spacing them slightly.
  5. Preheat the oven to 350 degrees.
  6. Bake on the middle oven rack, for 17 minutes.
  7. Remove from the pans onto a wire cooking rack , and cool completely.
  8. Cut each square horizontally, to make three layers of pastry.
  9. Set aside.

Pudding filling:

  1. Pour 1 cup of cold milk into a medium size bowl.
  2. Pour in the pudding mix.
  3. Whip for few minutes, until creamy pudding forms.
  4. Set aside.

Whipped Cream:

Use a small bowl,pour in 1 cup of cold heavy (whipping) cream.

Whip until firm peaks form.

Fold into the pudding mixture.

Cover and refrigerate for now.

Sugar Icing:

  1. In a small bowl, add 1 cup of powdered sugar.
  2. Add 2 tsp of milk, and 1/4 tsp. of vanilla extract.
  3. Mix all well, to form glaze.
  4. Set aside.

Strawberries:

  1. Prepare strawberries by removing the green leaves, rinsing and drying them.
  2. Slice into thin slices (1/16 inch think).
  3. Set aside.

Puff Pastry for Napoleons Puff Pastry piece

Dessert Assembly:

  1. Starting with the bottom layer, spoon 1/4 cup of pudding filling.
  2. Arrange strawberry slices around the edges, with the pointy ends outward.
  3. Dab some pudding mixture on the bottom of a second pastry layer (for better hold), and place on top of the strawberries.
  4. Spread 1/3 cup of pudding on top of this layer, and arrange strawberries slices as before.
  5. Spread the sugar glaze on top of the last layer, dab some pudding on the bottom of this layer (for better hold) and place over strawberries.
  6. Repeat the above process with all remaining pastry pieces.

Chocolate topping:

  1. Using a double boiler, melt 1 oz of dark semi-sweet baking chocolate, mix in 1 tsp heavy cream, and 2 drops of rum extract.
  2. Remove from heat, and drizzle over the sugar iced top layer of each dessert. (I placed the melted chocolate in a freezer zip lock bag, made a small pin hole in the corner, to form a thin chocolate flow for decorating the tops). I also, drizzled some chocolate on the bottom of the dessert plates, before setting the Strawberry Napoleons on it.

Enjoy this creamy, super yummy dessert.

 

Leave a Reply

Your email address will not be published. Required fields are marked *