Rocky Road Napoleons

Everyone's favorite flavor—rocky road—now in a Napoleon, filled with chocolate pudding, marshmallow crème and chopped walnuts. It's easy when you start with prepared puff pastry.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • Serves: 18

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 package (about 3.5 ounces) instant chocolate pudding and pie filling mix
  • 1 cup milk
  • 1 1/4 cup marshmallow crème
  • 1/2 cup chopped walnuts
  • 2 tablespoons confectioners’ sugar(optional)

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 rectangles in all. Place the pastries 1 inch apart on 2 baking sheets. Bake for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool them on wire racks.

  3. Prepare the pudding according to the package directions using 1 cup milk.

  4. Split the pastries into 2 layers, making 36 layers in all. Spread the marshmallow creme on 18 bottom layers. Sprinkle with the walnuts. Top with the pudding and the top layers. Sprinkle with confectioners' sugar, if desired. Serve immediately or refrigerate for up to 1 hour.

Layered Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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