Puff Pastry Strawberry Cream Napoleaons Food

STRAWBERRY NAPOLEONS

Steps:

• Preheat oven to 375 degrees. Sprinkle work surface with some of granulated sugar. Unfold dough on top and sprinkle with more granulated sugar. If necessary, roll out to a 9 1/2-by-12 1/2-inch rectangle, slightly more than 1/8 inch thick. Using a sharp knife or pastry cutter, cut into a 9-by-12-inch rectangle. Transfer to a baking sheet; freeze 20 minutes. Cut into twelve 4-by-2 1/4-inch rectangles. Transfer to two baking sheets and refrigerate until firm, about 30 minutes.
• Prick rectangles all over with a fork. Coat two wire racks with cooking spray and place one over each set of rectangles (if you only have one cooling rack, work in batches). Bake until pastry just reaches tops of racks, about 15 minutes (do not let it bake into racks and stick). Remove racks; continue to bake until golden and evenly browned, about 15 minutes more. Let cool completely on racks, about 30 minutes.
• With a mixer, whisk cream, creme fraiche, vanilla seeds, and confectioners' sugar on medium speed until stiff peaks form, 1 to 2 minutes. Fit a pastry bag with a large star tip (such as Ateco #825). Split pastry rectangles horizontally (to create 24 pieces total). Choose 8 nice tops; set aside. Arrange a single layer of strawberries over 8 bottom rectangles. Pipe about 2 tablespoons cream over berries. Top with a second layer of berries. Pipe 2 tablespoons cream onto 8 more rectangles. Top with a layer of strawberries. Pipe a dollop of cream onto bottom and place on top of first layer, pressing very gently to help stick. Pipe a dollop of cream on bottom of reserved rectangles and place on top, sugared-sides up. Refrigerate at least 1 hour and up to overnight.

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 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.

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.

PUFF PASTRY STRAWBERRY & CREAM NAPOLEAONS

Steps:

• Line 2 baking sheets with parchment paper.
• Preheat the oven to 400°F.
• Unfold 1 pastry sheet onto a lightly floured surface.
• Roll into a 12 x 10-inch rectangle.
• Cut pastry with a 3" round cookie cutter to yield 12 circles.
• Repeat with remaining pastry sheet.
• Prick the pastry thoroughly with a fork.
• Place 12 circles on the prepared baking sheet.
• To the remaining 12 pastry circles, make a cut from outside edge almost to center, then overlap one end over the other in the front, press gently to seal.
• Bake for 15 minutes or until golden.
• Remove from the baking sheets and cool on wire racks.
• Put the cream and 1/2 cup of the granulated sugar in a mixer bowl.
• Beat with an electric mixer at high speed until stiff peaks form.
• Cover and refrigerate.
• Place the strawberries and remaining sugar in a small bowl.
• Toss to coat.
• Cover and refrigerate for at least 20 minutes.
• Place 12 plain pastry circles on a serving platter.
• Spoon some of the strawberries onto each pastry circle.
• Layer with cream, topping, remaining 12 twisted top layers, remaining strawberries and cream.
• Serve immediately and enjoy!

STRAWBERRY PUFF PASTRY DESSERT

Steps:

• Thaw one puff pastry sheet (save remaining sheet for another use). Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares. , Place 1 in. apart on ungreased baking sheets. Bake at 400° for 11-13 minutes or until golden brown. Remove to wire racks to cool., Place 2-1/2 cups strawberries in a blender; cover and puree; set aside. In a large microwave-safe bowl, melt white chocolate; stir until smooth. Cool slightly. Add cream cheese and vanilla; beat until smooth. Beat in the confectioners' sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream., Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. dish with bottom pastry halves, cut side up; spread with 3-1/2 cups strawberry cream. Top with 1 cup of sliced berries. Cover with pastry tops, cut side down. , Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers. ,