White Chocolate And Summer Berry Napoleons Food

CHOCOLATE NAPOLEONS

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.

WHITE CHOCOLATE PEPPERMINT NAPOLEONS

Steps:

• In 2-quart saucepan, heat whipping cream and baking bar pieces over low heat, stirring constantly, until melted and smooth. Stir in vanilla and peppermint extract. Cool slightly. Cover and refrigerate at least 2 hours until chilled.
• Heat oven to 400°F. Cut pastry sheet crosswise into 4 strips, then lengthwise into 3 strips to make 12 rectangles. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Split horizontally in half while warm.
• In small bowl, beat white chocolate mixture with electric mixer on high speed until stiff (do not overbeat). Place bottom halves of pastry pieces, split sides up, on serving plates. Fill each with about 1/3 cup white chocolate mixture; add tops of pastry pieces. Drizzle with chocolate syrup. Sprinkle with candies.

BERRY NAPOLEONS

Steps:

• Place the raspberries, wine and raspberry liqueur in a blender; cover and process until pureed. Strain raspberry mixture, reserving juice; discard seeds. Set aside., Layer two sheets of phyllo dough on a baking sheet; brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Repeat layers four times. Cut stack in half lengthwise, then cut widthwise, forming 12 rectangles. Repeat with remaining dough on three additional baking sheets. Bake at 375° for 6-8 minutes or until golden brown. Cool on pans on wire racks., In a large bowl, combine the berries, orange liqueur and 2 tablespoons reserved raspberry juice; toss to coat. Cover and refrigerate for 30 minutes., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Drizzle 1 tablespoon remaining raspberry sauce over each serving plate. Place one phyllo rectangle over sauce; layer each with 1/4 cup berries and 2 tablespoons whipped cream. Top with remaining phyllo.

CHOCOLATE-BERRY NAPOLEONS

Steps:

• Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.

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.

CHOCOLATE NAPOLEONS

Steps:

• Heat oven to 400°F.
• Unfold pastry sheets. Cut each sheet into 12 squares; place on baking sheet. Bake 15 to 20 min. or until puffed and golden brown. Remove to wire racks; cool completely. Cut each square horizontally in half.
• Melt 6 oz. semi-sweet chocolate as directed on package. Beat cream cheese and sugar in large bowl with whisk until blended. Add melted chocolate; mix well. Gently stir in COOL WHIP.
• Spoon 2 Tbsp. cream cheese mixture onto bottom half of each pastry square; cover with top of square. Melt white chocolate as directed on package; spoon into resealable plastic bag. Repeat with remaining semi-sweet chocolate, spooning chocolate into separate bag. Cut small piece off one bottom corner of each bag; use to drizzle chocolates over napoleons.

DOUBLE-CHOCOLATE NAPOLEON

Steps:

• Heat oven to 425°F.
• Melt 3-1/2 oz. chocolate as directed on package; cool.
• Beat pudding mix, milk, coffee concentrate and vanilla in medium bowl with mixer 2 min. Add melted chocolate; mix well. Refrigerate until ready to use.
• Cut pastry sheet crosswise into 3 rectangles; place in single layer on parchment-covered baking sheet. Prick all over with fork; cover with additional parchment paper, then second baking sheet. Bake 15 min.
• Uncover pastry pieces; sprinkle with granulated sugar. Bake additional 8 to 10 min. or until golden brown. Cool 15 min.
• Stack pastry pieces on serving plate, filling layers with pudding mixture. Gently press down on top of Napoleon to secure.
• Whisk powdered sugar and water until blended; spread onto top of Napoleon. Melt remaining chocolate; pour into resealable plastic bag. Cut small piece off one bottom corner off of bag; use to pipe chocolate into 3 lengthwise lines on top of Napoleon. Drag toothpick crosswise over chocolate lines. Wipe toothpick clean, then drag, in opposite direction, across chocolate lines next to first swirled lines. Repeat until chocolate is evenly swirled on top of Napoleon to resemble photo. Refrigerate 30 min. or until chocolate is firm.

WHITE CHOCOLATE AND SUMMER BERRY NAPOLEONS

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.

PEAR AND BERRY NAPOLEON

Steps:

• For the Pears: Put wine, juice, cinnamon, lemon juice, and sugar substitute in a pot, and bring to a boil. Take off the heat and add some clear glaze to slightly thicken the mixture. Add the sliced pears to the mixture and cool.
• Pastry Cream: Bring to a boil the milk, margarine, and split vanilla bean. Combine eggbeaters, sugar, and cornstarch and add to boiled milk. Cook until thick. Fold pastry cream with some whipped cream.
• Napoleon Sheets: Cut phyllo into rectangle shape. Spray each layer with vegetable spray (4 layers total). Sprinkle top with sugar substitute and bake until golden brown. Each set of Napoleon requires 3 rectangles per order.
• Pear and Berry Napoleon Assembly: In the center of a plate, layer a dollop of pastry cream, a phyllo square, a dollop of cream and berries. Repeat with another phyllo square, pastry cream, and berries. Top with phyllo square and a light sprinkle of powdered sugar. Spoon pears around. Repeat with remaining ingredients.