Classic French Napoleons Recipes

Steps:

• PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

Steps:

• On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness.
• Using a shaped cookie cutter of your choice (I prefer hearts), cut out 9 Napoleons per sheet.
• Place on ungreased baking sheets.
• (If your dough has become too warm, place in refrigerator to chill. The pastry will not "puff" well if warm.).
• Bake at 400º for 8-11 minutes or until golden brown.
• Remove to wire racks to cool.
• In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.
• Split puff pastry shapes in half.
• Place bottom halves on serving plates.
• Spoon filling over each; top with strawberries. I make the points of the slices stick out over the edges.
• Top with pastry tops. (Add just a dab of filling on top of strawberries so the pastry top will stick.).
• Sprinkle with powdered sugar.
• Serve immediately.