Strawberry Napoleon Recipes

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.

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.

Steps:

• Preheat oven to 200 degrees. Line 2 baking sheets with a non-stick liner. In the bowl of an electric mixer, beat the egg whites until they hold soft peaks. Slowly add the confectioners' sugar and beat for 10 to 12 minutes, until they are firm. Add the Grand Marnier, to taste.
• Drop tablespoon amounts of batter onto the baking sheets, leaving 3-inches of space between each. Using the back of the spoon, smooth each meringue into a flat disk. Bake for 2 to 2 1/4 hours until meringues can be easily lifted off the liners and are completely dried out.
• Mascarpone Cream: Combine the mascarpone, cream, sugar, and orange liqueur, and whip until they hold soft peaks. Cover and refrigerate until ready to use. Place meringue disc on plate and top with macerated strawberries and dollop of cream, repeat. Finish with meringue top.

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.

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

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.

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.

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.

Steps:

• To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
• 2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
• 3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• 4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• 5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks.
• 6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
• 7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
• 8. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
• 9. Place on a baking sheet and bake for about 13 minutes.
• 10. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
• 11. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
• 12. Gently fold the whipped cream into the pastry cream.
• 13. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
• 14. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
• 15. Top off the pastry with a third pastry strip on top. Repeat steps 13 through 15 with the remaining puff pastry, pastry cream and strawberries.
• 16. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
• 17. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
• 18. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve. Napoleons are best fresh, or refrigerated for 1-2 days.

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.

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.

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.