STRAWBERRY NAPOLEON
I 'constructed' this elegant and popular creation 6 years ago, and my wife, Deci, embellished it into a work of art.-Dean Barns, Farmington, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 475 calories, Fat 29g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 226mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 5g fiber), Protein 6g protein.
STRAWBERRY NAPOLEONS WITH PROSECCO CREAM
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
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
Tangy creme fraiche and fragrant vanilla bean perk up the whipped cream sandwiched between layers of puff pastry and strawberries in this towering summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 8
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.
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 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.
STRAWBERRY NAPOLEONS
Surprise A: These strawberry napoleons are a cinch to make. Surprise B: They're made from a Healthy Living recipe. Surprise C: This is not a joke!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 160, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
STRAWBERRY NAPOLEONS WITH LEMON CREAM
Categories Milk/Cream Food Processor Dairy Fruit Dessert Bake Strawberry Lemon Summer Chill Bon Appétit
Yield Serves 8
Number Of Ingredients 18
Steps:
- Make lemon cream:
- Sprinkle gelatin over cold water in small bowl; let stand until soft, about 10 minutes. Combine lemonade concentrate, sugar, butter, yolks and egg in medium metal bowl. Set bowl over saucepan of simmering water; whisk until candy thermometer registers 160°F., about 5 minutes. Remove from over water; whisk in gelatin mixture. Strain into large bowl. Set in larger bowl or ice water. Stir until mixture is cool and beginning to thicken but not set, about 10 minutes. Beat cream in medium bowl to firm peaks; fold into lemon mixture. Chill at least 4 hours.
- Make phyllo pastries:
- Preheat oven to 350°F. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo with butter; sprinkle with sugar. Repeat with remaining phyllo, butter and sugar. Cut phyllo stack into twenty 3-inch squares. Transfer squares to baking sheets. Bake until dark golden, watching closely, about 12 minutes. Transfer to racks; cool. (Lemon cream and phyllo squares can be made 1 day ahead. Keep cream chilled. Store phyllo squares airtight at room temperature.)
- Make strawberry sauce:
- Simmer 2 1/4 cups sliced strawberries and 6 tablespoons sugar in heavy medium saucepan until strawberries are soft, stirring occasionally, about 5 minutes. Purée in processor. Strain into small bowl. Chill.
- Place 10 phyllo squares on work surface. Transfer lemon cream to pastry bag fitted with large star tip. Pipe lemon cream over squares, leaving 1/2-inch border on sides. Arrange sliced berries in single layer over cream. Pipe small rosette of cream atop berries. Top each with phyllo square. Pipe rosette of cream atop phyllo. Sprinkle with powdered sugar. Garnish each with whole berry. Serve with sauce.
CRESCENT NAPOLEONS WITH STRAWBERRIES
Lucky for you, easy-bake crescents stand in for traditional puff pastry. It's a classic dessert with convenience!
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F.
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
- Cut each rectangle into quarters. Place on ungreased cookie sheet. Press each rectangle to form 3x2-inch rectangle. Sprinkle each with sugar.
- Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in whipped topping.
- Just before serving, place 8 baked dough rectangles on serving platter or tray. Reserve 1/2 cup pudding mixture. Divide remaining pudding mixture onto rectangles; spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles. Garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice. Store in refrigerator.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 30.3 g, Cholesterol 2.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 409.4 mg, Sugar 18.1 g
STRAWBERRY NAPOLEONS
Provided by David Wells
Categories Milk/Cream Dairy Fruit Dessert Strawberry Summer Pastry Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Make sauce:
- Simmer strawberries in syrup with sugar, stirring, until sugar is dissolved, about 2 minutes. Cool to room temperature, then pur\ée in a blender.
- Assemble napoleons:
- Trim and quarter enough strawberries to measure 3 cups. Beat cream in a chilled bowl until it just holds stiff peaks.
- Put 1 cookie on a plate and spread 1/2 cup whipped cream over it. Top with ‚ cup quartered strawberries and drizzle about 3 tablespoons sauce over them. Lean a second cookie at an angle over berries and lightly dust with confectioners sugar. Make 5 more napoleons in same manner.
CRESCENT NAPOLEONS WITH STRAWBERRIES
Lucky for you, easy-bake crescents stand in for traditional puff pastry. It's a classic dessert with convenience!
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F.
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
- Cut each rectangle into quarters. Place on ungreased cookie sheet. Press each rectangle to form 3x2-inch rectangle. Sprinkle each with sugar.
- Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in whipped topping.
- Just before serving, place 8 baked dough rectangles on serving platter or tray. Reserve 1/2 cup pudding mixture. Divide remaining pudding mixture onto rectangles; spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles. Garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice. Store in refrigerator.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 30.3 g, Cholesterol 2.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 409.4 mg, Sugar 18.1 g
EASY STRAWBERRY 'NAPOLEON'
Easy, rich, fast and yummy dessert. Your guests will never guess the crust layer is saltines! Pretty enough for company but easy enough for everyday! Time to make does not include refrigeration time- 4 hours Very yummy made with fresh strawberries from Mexico, Texas and California.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 5
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!
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