Strawberry Rhubarb Napoleons Food

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.

RHUBARB NAPOLEONS

Steps:

• Preheat oven to 400°F. Using 1/2 tablespoon butter, generously butter 1 baking sheet. Unfold pastry on work surface; sprinkle with 2 tablespoons sugar. Roll out pastry to 11-inch square. Trim edges to form 10-inch square. Cut square into four 5-inch squares. Cut squares diagonally in half to form 8 triangles. Transfer triangles, sugar side up, to prepared baking sheet. Using remaining 1 1/2 tablespoons butter, generously butter underside of second baking sheet. Place second sheet, buttered side down, atop pastry triangles.
• Bake pastry triangles 15 minutes; press top baking sheet down to flatten. Bake until pastries are golden brown, about 10 minutes longer. Remove top baking sheet. Using metal spatula, transfer pastries to rack and cool completely.
• Combine rhubarb, 2/3 cup sugar, orange juice, cornstarch and grated orange peel in medium saucepan; stir to blend. Let stand until juices form, about 10 minutes. Cook over medium-high heat until rhubarb is tender but still intact, stirring gently, about 7 minutes. Gently stir in red currant jelly. Cool 5 minutes. (Pastries and filling can be prepared 1 day ahead. Store pastries airtight at room temperature. Cover and refrigerate filling. Rewarm filling before using.)
• Arrange 1 pastry triangle on each of 4 plates; top with rhubarb filling, then remaining 4 pastry triangles. Sprinkle with powdered sugar. Scoop ice cream alongside each napoleon. Garnish with orange peel strips and mint, if desired. Serve napoleons immediately.

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.

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-RHUBARB NAPOLEONS WITH CREME FRAICHE ICE CREAM

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).
• Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.
• Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
• Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.
• Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.

STRAWBERRY RHUBARB NAPOLEONS

Steps:

• Make filling:
• In a heavy saucepan combine all filling ingredients except strawberries and simmer over low heat, stirring occasionally, 10 to 15 minutes, or until rhubarb is soft and falling apart. Transfer mixture to a bowl and cool completely. Hull strawberries and cut into 1/4-inch-thick slices (there will be about 2 cups). Add strawberries to rhubarb mixture, tossing to combine well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before assembling napoleons.
• Preheat oven to 375°F.
• On a lightly floured surface roll pastry into a 14- by 10-inch rectangle, about 1/8-inch thick. Cut pastry into 4 strips, each 14 by 2 1/2 inches. Working with 1 pastry strip at a time, with long side facing you, make three 4-inch-long parallelograms per strip, discarding end scraps, for a total of 12 parallelograms. Invert 2 baking sheets and arrange 6 parallelograms in one layer on each. Freeze pastry 15 minutes, or until firm.
• Remove 1 baking sheet from freezer and invert a metal cooling rack directly onto pastry to cover parallelograms completely. (Cooling rack will weight down pastry to form a decorative pattern.) Bake pastry with cooling rack in middle of oven until golden brown and cooked through, 10 to 15 minutes. Carefully remove rack from pastry and transfer pastry to another rack to cool completely. Bake remaining pastry in same manner. Parallelograms may be made 4 days ahead and kept in an airtight container at room temperature.
• Assemble napoleons:
• Arrange 6 parallelograms, design sides up, on dessert plates and top each with about 1/2 cup filling. Put remaining 6 parallelograms, design sides up, on top of filling and sprinkle with confectioners' sugar.
• Serve napoleons with lemon cream.

STRAWBERRY NAPOLEONS WITH PROSECCO CREAM

Steps:

• Make the pastries: Line a baking sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet. Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar. Freeze until the pastry is firm, 15 to 20 minutes.
• Meanwhile, make the strawberry filling: Mash 1 cup strawberries with a fork in a large bowl. Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat. Set aside until ready to assemble. Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes; set aside. Cut the puff pastry into four 4-inch squares with a sharp knife; prick all over with a fork. Transfer to the oven and bake until puffed and lightly golden, about 20 minutes. Reduce the oven temperature to 325 degrees F and continue baking until flaky and golden brown, about 15 more minutes. Remove to a rack and let cool completely.
• Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining 2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed until soft peaks form, about 2 minutes. (Do not overbeat or the cream will become grainy.) Slice the pastries in half horizontally using a serrated knife. Put a bottom half on each plate. Top each with some prosecco cream and strawberries with their juices; cover with the top pastry halves and sprinkle with the almonds. Photograph by Anna Williams

STRAWBERRY NAPOLEONS

Steps:

• Sprinkle gelatine over milk in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Add sugar; stir until dissolved. Cool slightly.
• Place yogurt, ricotta cheese and lemon zest in blender; cover. Blend until smooth. Gradually add gelatine mixture, blending well after each addition. Pour into medium bowl; cover. Refrigerate 30 min. or until slightly thickened.
• Stir in strawberries. Refrigerate an additional 30 min. or until mixture is of mounding consistency. Top each of 12 graham squares with 2 Tbsp. of the strawberry mixture; cover each with a second graham square. Repeat layers once. Refrigerate until ready to serve. Store leftover desserts in refrigerator.

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!

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.

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.

ROASTED STRAWBERRY NAPOLEON

Steps:

• Heat oven to 375 degrees. Line a baking pan with parchment paper, and set aside. Have ready another baking pan, unlined. In a small bowl, combine corn syrup with 1 teaspoon 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 4-by-12-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 pan 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 degrees. Using a pastry brush, coat the bottom of a medium oven-proof saute pan with 1 tablespoon butter; scrape vanilla seeds into butter. Place strawberries, cut sides 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 to 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 to 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 electric mixer, and whip until stiff peaks form.
• 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 juices 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.