Mini Strawberry Napoleon Food

STRAWBERRY NAPOLEONS

Steps:

• Add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
• Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
• Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks.
• Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
• Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
• Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
• Place on a baking sheet and bake for about 13 minutes.
• Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
• To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
• Gently fold the whipped cream into the pastry cream.
• To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
• Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
• Top off the pastry with a third pastry strip on top. Repeat the layering process with the remaining puff pastry, pastry cream and strawberries.
• To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
• To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
• Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve.

STRAWBERRY BREAD MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 mini loaf pans.
• Combine sugar, oil, and eggs in a bowl. Add flour, baking soda, cinnamon, and salt; mix well. Fold in strawberries and walnuts. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.

EASY STRAWBERRY 'NAPOLEON'

Steps:

• Mix pudding mix and milk-(skim or low fat is fine) and beat on low for 2 minutes.
• Fold in Cool Whip- can be low or non fat.
• Place 12 crackers in bottom of 8" square dish to cover bottom, break crackers if needed. Breaking also helps disguise the saltines.
• Top with 1/3 of the pudding mix.
• Repeat to create a total of three layers of crackers and three layers of pudding.
• Cover and refrigerate for at least 4 hours.
• Just before serving top with cleaned and sliced berries.
• Note: Vanilla and strawberries are my favorite combo but try with different types of fresh fruit using what is in season. Also try different pudding flavors keeping in mind that lighter colors disguise the saltines the best!

MINI STRAWBERRY NAPOLEON

Steps:

• Thaw pastry sheet at room temperature 40 minute Preheat oven to 400°F.
• 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 minute or until golden. Remove from baking sheet and cool on wire rack.
• Prepare pudding mix according to package directions except use 1 cup milk. Fold in whipped cream.
• Split pastries into 2 layers (cut one by one layers in half horizontally, it's puffy when finish baking), making 24 layers in all. Set aside 8 top layers.
• Spread 8 bottom layers with 2 tablespoons pudding mixture. Top with 1 tablespoons strawberries and another layer. Spread with remaining pudding. Top with remaining strawberries and top layers.
• Sprinkle with confectioners' sugar and garnish with extra strawberries on top! (I added this one.)
• Serve immediately or cover and refrigerate up to 4 hours.
• Make 8 Napoleons.
• *For 1 ½ cups sweetened whipped cream, beat ¾ cup heavy cream, 2 tablespoons sugar, and ¼ teaspoons vanilla extract in chilled bowl until stiff peaks form. (You can use electrical mixer and use low power and then gradually go high to form the stiff peaks).

STRAWBERRY NAPOLEONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
• Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
• Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
• Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

STRAWBERRY NAPOLEONS

Steps:

• To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
• 2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
• 3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• 4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• 5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks.
• 6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
• 7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
• 8. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
• 9. Place on a baking sheet and bake for about 13 minutes.
• 10. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
• 11. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
• 12. Gently fold the whipped cream into the pastry cream.
• 13. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
• 14. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
• 15. Top off the pastry with a third pastry strip on top. Repeat steps 13 through 15 with the remaining puff pastry, pastry cream and strawberries.
• 16. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
• 17. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
• 18. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve. Napoleons are best fresh, or refrigerated for 1-2 days.

EASY STRAWBERRY NAPOLEONS

Steps:

• Preheat oven to 400°. Unfold thawed puff pastry on cutting board. With a sharp knife, cut pastry into nine squares. Place on baking sheet coated with cooking spray. Bake 10-15 minutes or until golden brown. Remove from pan to wire rack to cool completely. , In a large bowl, combine the strawberries, sugar and vanilla; set aside. In another bowl, whisk milk and pudding mix for two minutes. Let stand for 2 minutes or until soft set. Stir in whipped topping and until thoroughly blended. Cover and refrigerate. , To assemble, split puff pastry squares horizontally for a total of 18 squares. Set aside six tops. Place six of the remaining puff pastry pieces on individual serving plates. Spread about 1/4 cup pudding mixture over each pastry square. Top with a spoonful of strawberries and another piece of puff pastry. Spread remaining pudding mixture over pastry pieces. Top with remaining strawberries and reserved pastry tops. , In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Transfer chocolate to a small, heavy-duty plastic bag. Cut a tiny corner from bag; squeeze chocolate over napoleons.

ROASTED STRAWBERRY NAPOLEON

Steps:

• Preheat oven to 375°F Line a bakng pan with parchment paper, and set aside. Have another baking sheet, unlined, ready. In a small bowl, combine corn syrup with 1 tablespoons warm water; set aside.
• Lightly dust a clean work surface with flour. Roll puff-pastry sheet into a 12-inch square; trim edges. Cut sheet on the fold lines, making three 4x12-inch rectangles. Place rectangles on lined pan. Top with another piece of parchment. Place the unlined pan on top of the filled pan. Bake puff pastry 8 minutes.
• Remove the empty pan and top parchment, and return to oven. Bake until pastry starts to puff and is light-golden brown, about 8 minutes. Remove from oven; lightly brush with reserved corn-syrup mixture. Using a long metal spatula, gently flip rectangles. Brush again with corn syrup mixture. Bake until shiny and golden brown, about 9 minutes more. With the spatula, transfer puff pastry to a wire rack to cool completely. Store in an airtight container until ready to use.
• Increase oven temperature to 450°F Using a pastry brush, coat the bottom of a medium oven-proof sauté pan with 1 tablespoon butter; scraped vanilla seeds into butter. Place strawberries, cut side down, in pan, sprinkle with granulated sugar, and lay vanilla pod on top. Roast until strawberries start to "slump" and feel soft when squeezed, 10-12 minutes. Using a slotted spoon, transfer all but 2 of the berries and vanilla pod to a plate to cool. Reserve juices in pan.
• Set pan over high heat. If using Grand Marnier,add to pan, and light a match, carefully igniting liqueur; allow flame to burn out, about 1 minute. Reduce heat to medium. Using a fork, mash 2 remaining strawberries; add orange juice. (If not using liqueur, add 2 tablespoons more orange juice). Cook until thick and syrupy, 30-40 seconds; discard vanilla pod. Remove from heat. Swirl in the remaining tablespoon butter, and set aside.
• Combine cream and confectioners sugar in the bowl of an electeic mixer, and whip until stiff peaks form.
• ORANGE PASTRY CREAM: In a small saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat and cover. Set aside for 10 minutes; discard orange zest and vanilla pod.
• Prepare an ice-water bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolk; add the sugar mixture and continue whisking until pale yellow.
• Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from sides of pan.
• Slowly ladle half of boiling milk mixture into egg mixture, whisking constantly. Transfer this new mixture back to saucepan.
• Set pan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a full boil, whisk vigorously, until very thick, about 1 1/2 minutes.
• Remove pan from heat, using a rubber spatula, scrape pastry cream into a medium bowl; set over ice water bath. Whisk in butter, piece by piece, while still warm. Let cool completely. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store for up to 1 day.
• Without using a tip close off the end of a pastry bag with a paper clip or clothespin; fill with whipped cream. Repeat filling a second pastry bag with orange pastry cream. (alternatively, use two resealable plastic bags and cut off a corner on each; an offset spatula can also be used to spread both whipped and pastry creams).
• Pipe a tablespoon of pastry cream onto the middle of a serving plate. Center a rectangle of puff pastry on top. Leaving a 1/2-inch border, pipe orange pastry cream onto puff pastry. Arrange roasted strawberries on top of pastry cream; scrape any remaining juice from plate into reserved sauce. Place a second rectangle of puff pastry on top of strawberries. leaving a 1/2-inch border, pipe whipped cream onto second rectangle of puff pastry. Sprinkle with pistachios. Place a third rectangle of puff pastry on top.
• Using a serrated knife, slice assembled napoleon into 4 pieces. Drizzle with the reserved sauce and serve.

STRAWBERRY NAPOLEON

Steps:

• Thaw the frozen puff pastry by placing it in room temperature for 30 minutes.
• Preheat the oven to 400°F.
• Once thawed, unfold the pastry on a lightly floured surface and cut it into 3 strips along the fold mark.
• Cut each of the 3 strips into 4 rectangles; you will have a total of 12 same sized rectangles.
• Place the pastry rectangles on a baking sheet about an inch apart and bake in the preheated oven for about 15 minutes or until the pastry is puffed and golden brown.
• Remove the baking sheet from the oven and let the pastry cool.
• In the meantime, make the vanilla pudding according to the package directions using the cold milk.
• Fold in the whipped cream into the set vanilla pudding.
• Now break apart each pastry rectangle into 2 layers - top and bottom; you now have 24 rectangles.
• Keep aside 8 top layers.
• Line up 8 bottom parts and spoon ½ of the vanilla mixture on them, dividing equally between the 8 pastries.
• Top with strawberry slices and another piece of pastry.
• Repeat with the remaining vanilla mixture and strawberry slices.
• Top with the reserved pastry tops.
• Garnish with a few slices of strawberry and a dusting of powdered sugar.
• Either serve immediately or the patries can be refrigerated for upto 3 hours.
• Note that the preparation time does not include time to thaw the pastry.

STRAWBERRY NAPOLEON

Steps:

• On a lightly floured surface, roll out each pastry sheet to a 9-in. square. Place on ungreased baking sheets. Bake at 350° for 30 minutes or until golden brown. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Pour into a bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled. , For topping, beat cream in a chilled large bowl until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. , Place one pastry square on a serving platter. Top with the custard, strawberries, sweetened whipped cream and second pastry. Dust with confectioners' sugar. Refrigerate leftovers.