Strawberry White Chocolate Napoleons


This exquisite dessert, combining puff pastry, sliced strawberries and white chocolate cream,  looks difficult to make...but it isn't.  Plus, you can make it up to four hours ahead of time, so it's ready when you are.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 12
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4 11



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

  • 8 squares (1 ounce each ) white chocolate

  • 1 1/2 cups heavy cream

  • 1 1/3 cups sliced strawberries


  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.  Place the pastry strips onto a baking sheet.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split the pastries into 2 layers, making 6 in all.

  4. Place 6 squares chocolate and 1/4 cup heavy cream into a medium microwavable bowl.  Microwave on MEDIUM for 30 seconds.  Stir.  Repeat until the mixture is melted and smooth.  Let cool to room temperature.

  5. Beat the remaining cream in a medium bowl with an electric mixer on high speed until soft peaks form.  Fold half the whipped cream into the chocolate mixture.  Fold in the remaining whipped cream just until blended.

  6. Reserve 2 top pastry layers.  Spread 1/2 cup chocolate mixture and 1/3 cup strawberries on each of the remaining pastry layers.  For each dessert, assemble 2 layers and top with 1 reserved top pastry layer.  Melt the remaining chocolate and drizzle on top.  Serve immediately or refrigerate for up to 4 hours.

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.


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.


  • 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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Submitted by:
Charles S.
Date: 9/22/2007

5 star rating

"It was so good we make it all the time. Thank you so much!"

Submitted by:
Gina K.
Date: 9/17/2008

5 star rating

"This was delicious and so pretty. It makes a lovely presentation. I drizzled melted dark chocolate over the top for a different look."

Submitted by:
Jim M.
Date: 12/18/2008

4 star rating

"This recipe would be ok if all steps were included i.e. filling"

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