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
STRAWBERRY ALMOND CREAM NAPOLEONS
These are just as good or if not better than the ones you buy at a bakery! They are best if eaten the same day they are made. This recipe is for 6 napoleons, you can double the recipe and use the two puff pastry sheets to make 12. If you prefer a sweeter filling then add in a about 3 tablespoons or more sugar while beating the pudding with the half and half. Prep time includes 30 minutes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 6 pastries
Number Of Ingredients 8
Steps:
- Set oven to 400 degrees.
- Thaw the folded pastry sheet for about 25 minutes.
- Open the sheet and cut along folds to make three equal strips.
- Half each strips to make six rectangles.
- Space apart on a baking sheet.
- Bake in the center of the oven for about 15 minutes, or until well browned and baked through; remove to a rack to cool.
- Meanwhile in a bowl, using the low speed of a electric mixer combine the pudding, half and half cream; beat for about 2-3 minutes.
- Using a spatula fold in the thawed Cool Whip topping; cover and refrigerate for about 30 minutes.
- Carefully split each pieces of baked puff pastry in half horizontally.
- Cover the bottom halves with almonds, then the pudding mixture and then sliced strawberries (dividing equally).
- Cover the the pastry tops.
- Dust with powdered sugar.
- Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 10.1, Cholesterol 14.9, Sodium 353.4, Carbohydrate 44.9, Fiber 3.2, Sugar 21.6, Protein 7.3
STRAWBERRY-RHUBARB NAPOLEONS WITH CREME FRAICHE ICE CREAM
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).
- Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.
- Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
- Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.
- Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.
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.
EBERHARD'S ALPINE STRAWBERRY NAPOLEON
This dessert, a favorite of chef Eberhard Mueller, is a twist on the classic Napoleon and uses Alpine strawberries between layers of crisp puff pastry and freshly whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Unfold puff pastry, and place on two baking sheets. Bake until the dough has puffed but is still soft and not yet browned, 7 to 10 minutes. Set a wire rack directly on top of the dough, and press gently to flatten to about 1/8 inch. Bake until lightly browned, 8 to 10 minutes. Cool on a wire rack.
- Transfer pastry to a cutting board. Increase the oven temperature to 475 degrees. Using a serrated knife, cut the pastry into eighteen 2-by-3-inch rectangles. (If you have extra pastry, cut out a few more rectangles to replace any that break.) Evenly dust the pastry with 1/2 cup confectioners' sugar. Return the pastry to the baking sheet, and bake until the sugar is melted to a glaze, and the pastry is browned, 2 to 3 minutes. Transfer to a rack, and let cool. (This can also be done under a broiler, watched very closely.)
- In a medium mixing bowl, combine heavy cream and creme fraiche. Add vanilla seed scrapings and the remaining 2 tablespoons confectioners' sugar; whisk until stiff.
- To assemble the Napoleons, transfer the whipped cream into a disposable pastry bag. Cut off about 1/2 inch of the tip of the bag with scissors. Pipe a 1/4-inch-thick layer of whipped cream over twelve of the pastry rectangles. Top with a single layer of berries. Stack six of the filled pastries on top of the other six. Top each stack with a plain pastry. Place each Napolean on a dessert plate, and drizzle about 2 tablespoons raspberry coulis around the pastry.
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
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
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.
STRAWBERRIES WITH CREME FRAICHE AND SUGAR
Strawberries with Creme Fraiche and Sugar come together for the perfect warm-weather dessert.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Strawberry Recipes
Number Of Ingredients 3
Steps:
- Rinse however many strawberries you have (they should be ripe and fragrant) and pat them dry, but leave the hulls on to use as little handles. To eat, swirl a berry in creme fraiche, then dust it with confectioner's sugar.
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