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Neapolitan Napoleons

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Wow! Layers of flaky pastry filled with cinnamon-spiked chocolate mousse and whipped cream with fresh strawberries—what a crowd pleaser!

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 12
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4 7

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 cup heavy cream

  • 1/4 tsp. ground cinnamon

  • 1 cup semi-sweet chocolate pieces, melted

  • 2 cups sweetened whipped cream or thawed frozen whipped topping

  • 1 1/2 cups sliced strawberries

  • 1 sq. (1 ounce) semi-sweet chocolate, melted (optional)

  • 2 tbsp. confectioners' sugar

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries onto 2 baking sheets.

  3. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.  Split each pastry into 2 layers, making 36 in all.

  4. Beat the heavy cream and cinnamon in a large bowl with an electric mixer on high speed until stiff peaks form. Fold in the melted chocolate pieces.

  5. Reserve 12 top pastry layers.  Spread 12 bottom pastry layers with the chocolate cream and another pastry layer.  Top with the whipped cream, strawberries and the reserved top pastry layers.  Drizzle with the melted chocolate, if desired.  Sprinkle with the confectioners' sugar.

  6. Ingredient Note: For 2 cups sweetened whipped cream, beat 1 cup heavy cream, 2 tablespoons sugar and 1/4 teaspoon vanilla extract in a medium bowl with an electric mixer on high speed until stiff peaks form.

  7. Make-Ahead: These can be served immediately or covered and refrigerated for up to 4 hours.

Watch a how-to demonstration of this recipe technique.

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

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Inspiration

  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Zoe R.
Date: 5/31/2006

5 star rating

"DELIGHTFUL!! The chocolate mousse napoleons with strawberries and cream were especially delicious with ice cream on the side"

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