CHOCOLATE NAPOLEONS
People will think you fussed over these impressive desserts from Roberta Strohmaier of Lebanon, New Jersey. She uses frozen puff pastry for the flaky shells and dresses up pudding mix for the yummy chocolate filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool., In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. , To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.
Nutrition Facts : Calories 366 calories, Fat 21g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 264mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
EASY STRAWBERRY NAPOLEONS
Layers of light, flaky pastry sandwich creamy vanilla filling and fresh strawberries. This easily-assembled dessert looks like you fussed for hours!-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 464 calories, Fat 21g fat (10g saturated fat), Cholesterol 6mg cholesterol, Sodium 384mg sodium, Carbohydrate 65g carbohydrate (33g sugars, Fiber 6g fiber), Protein 6g protein.
STRAWBERRY-WHITE CHOCOLATE NAPOLEONS
Melted white chocolate and whipped topping make a simple but luscious filling for these elegant strawberry Napoleons.
Provided by My Food and Family
Categories Recipes
Time 5h
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Unfold pastry sheet on lightly floured surface; pierce pastry with fork. Cut pastry crosswise into 3 pieces, following fold lines in pastry. Place in single layer on baking sheet. Bake 15 min. or until golden brown. Cool on wire racks.
- Meanwhile, microwave 4 oz. chocolate and 1/2 cup COOL WHIP in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Cool completely, stirring occasionally. Add remaining COOL WHIP; whisk until blended.
- Split each pastry piece into 2 layers. Set aside 2 of the top layers. Spread each of the 4 remaining pastry layers with scant 1/2 cup COOL WHIP mixture; top each with 1/3 cup strawberries. Stack 2 of the topped layers; cover with remaining pastry layers. Melt remaining chocolate as directed on package; drizzle evenly over pastry stacks. Refrigerate 4 hours. Cut each stack into 6 pieces to serve.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 65 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 12 g, Protein 2 g
BEST EVER STRAWBERRY NAPOLEONS
Super good desert. I've loved this desert since I worked at a fancy restaurant as a waitress putting these together. I've been trying to get the recipe right for the filling for quite sometime and I've finally got it! Enjoy!!!!
Provided by SweetBamaGirl
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Thaw 1/2 box puff pastry dough at room temp for about 45 minutes.
- Cut into 6 squares for larger deserts or 24 squares for smaller ones.
- Bake according to package directions, let cool completely.
- Seperate each sqare into a top and bottom.
- Mix pudding and 1 3/4 cup cold milk for about two minutes then add almond extract.
- For larger desserts spoon a heaping tablespoon of filling onto bottom pastry, then add about a teaspoon off strawberries.
- Top with top pastry and finish off with a dollop of whipped cream and a sprinkle of confectionary sugar. (very chic!).
- For smaller desserts do the same but save out 8 tops. dollop about 2tsp of filling and a few strawberries on the bottom, add another pastry(not the top) then more filling and strawberries. Then add the top and garnish. Serve imediately or refrigerate upto 24 hours.
- It's VERY EASY!
Nutrition Facts : Calories 362.6, Fat 18.1, SaturatedFat 5.6, Cholesterol 10, Sodium 366.9, Carbohydrate 45.4, Fiber 1.4, Sugar 23.4, Protein 5.5
WHITE CHOCOLATE AND SUMMER BERRY NAPOLEONS
Categories Berry Chocolate Dairy Dessert Bake Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 Servings
Number Of Ingredients 10
Steps:
- Stir white chocolate in large bowl set over saucepan of barely simmering water until melted and smooth. Remove from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk barely simmering water until melted and smooth. Remove chocolate from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk into chocolate. Let chocolate mixture cool until just beginning to thicken, stirring occasionally, about 1 hour.
- Using electric mixer, beat cream and vanilla in another large bowl until medium-firm peaks form. Fold whipped cream into chocolate mixture in 3 additions. Cover and refrigerate.
- Preheat oven to 400°F. Line 17x11x1-inch baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch rectangles. Repeat rolling and cutting with remaining pastry sheet to make six 12x5-inch pastry rectangles total. Transfer 2 pastry rectangles to prepared baking sheet, spacing evenly. Cover remaining pastry rectangles and chill.
- Pierce pastry rectangles on baking sheet all over with fork. Top with second piece of parchment. Place another 17x11x1-inch baking sheet atop parchment to weigh down pastry rectangles as they cook. Bake pastries until edges and bottoms are golden, about 10 minutes. Remove baking sheet and parchment paper from atop pastries. Turn pastries over. Continue baking uncovered until bottoms are golden, about 5 minutes longer. Transfer pastries to rack; cool. Repeat piercing and baking with remaining 4 pastry rectangles in 2 more batches. (White chocolate cream and pad pastry rectangles can be prepared 1 day ahead. Keep cream refrigerated. Store pastry rectangles airtight at room temperature.)
- Place 1 pastry rectangle on work surface. Spread 1 1/2 cups of chocolate cream over pastry. Gently toss all berries in large bowl. Arrange of berries in single layer over chocolate cream. Place second pastry rectangle atop berries. Spread 1 cups of chocolate cream atop second pastry rectangle. Top with of berries. Top with third pastry rectangle. Repeat with remaining 3 pastry rectangles, chocolate cream and berries to form second napoleon. (Can be made 4 hours ahead. Refrigerate.) Using serrated knife, cut each pastry crosswise into 10 equal pieces. Sprinkle powdered sugar over each and serve.
STRAWBERRY NAPOLEON
Make and share this Strawberry Napoleon recipe from Food.com.
Provided by Dimpi
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
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.
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