STRAWBERRY NAPOLEONS
This delicious, attractive, and (most importantly) super-easy puff pastry recipe can easily be made low-fat by using fat-free whipped topping and skim milk. This recipe should be enjoyed the same day for best results. Enjoy!
Provided by PESTANO
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 37 g, Cholesterol 2.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 268.2 mg, Sugar 20.1 g
NAPOLEON
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
- Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
- Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
- Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
- Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.
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.
CREAM CHEESE FILLED STRAWBERRIES
These pretty strawberries are cut to resemble flower petals then stuffed with sweetened cream cheese. Courtesy of about.com.
Provided by l0ve2c00k
Categories Dessert
Time 35m
Yield 32 strawberries
Number Of Ingredients 5
Steps:
- Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end.
- Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms.
- Fan wedges just slightly, taking care not to break; set berries aside.
- In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy.
- Gently fold in grated chocolate.
- Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate.
- Cover and chill.
Nutrition Facts : Calories 49.7, Fat 3.7, SaturatedFat 2.3, Cholesterol 10.7, Sodium 29.2, Carbohydrate 3.7, Fiber 0.4, Sugar 2.7, Protein 0.9
SABAYON WITH STRAWBERRIES
Steps:
- Preparing the strawberries:
- About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
- Whipping the sabayon:
- If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
- Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce - the sabayon should never get so hot that you can't stick your very clean finger in it - and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
- Serving:
- Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
- Variation: Strawberries Glazed with Sabayon
- Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
- Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.
ROASTED VEGETABLE NAPOLEONS
Steps:
- Preheat oven to 450°F. and brush 2 baking sheets with some of the olive oil.
- Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season with salt and pepper. Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven half way through roasting, until just tender and lightly browned, 10-15 minutes. Transfer vegetables as roasted to a tray, arranging them in one layer. Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding.
- In a small bowl stir together ricotta, thyme, and salt and pepper to taste.
- Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon of ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices, and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion and top with 1 eggplant slice. Make 5 more napoleons using remaining vegetables, ricotta mixture, and mozzarella in same manner.
- Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 1-inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1-inch of leaves around top. Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through.
STRAWBERRY CREAM CHEESE CRESCENTS
That pricey coffee chain doesn't need your hard-earned money! Make your own baked goods with crescent rolls, cream cheese spread and chopped nuts.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 30m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Heat oven to 375ºF.
- Mix cream cheese spread and nuts until blended.
- Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread with cream cheese mixture, using about 1 tsp. cream cheese mixture for each triangle. Roll up, starting at short side of each.
- Place, point sides down, on baking sheet.
- Bake 12 to 15 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 1.5 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 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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