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Puff Pastry Strawberry and Cream Napoleons

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This delectable twist on strawberry shortcakes features tender layers of puff pastry instead of a heavy cake.  What a wonderful way to highlight fresh strawberries.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Chill: 20 minutes
  • Serves: 12
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4 7

Recipe

Ingredients

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions

  • 2 cups heavy cream

  • 1 cup granulated sugar

  • 1 pt. fresh strawberries (about 2 cups), sliced

  • 3/4 cup chocolate sauce

Directions

  1. Heat the oven to 400°F. Line 2 baking sheets with parchment paper.

  2. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 12 x 10-inch rectangle. Cut the pastry with a 3-inch round cookie cutter to yield 12 circles. Repeat with remaining pastry sheet., making 24 circles in all. Prick the pastries thoroughly with a fork. Place 12 circles on the prepared baking sheet.

  3. On the remaining 12 pastry circles, make a cut from the outside edge almost to the center. Overlap one cut end over the other in the front to make a cone and press gently to seal.

  4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.

  5. Place the cream and 1/2 cup of the granulated sugar in a large bowl. Beat with an electric mixer on high speed until stiff peaks form. Cover the bowl and refrigerate.

  6. Place the strawberries and remaining sugar in a small bowl and toss to coat. Cover the bowl and refrigerate for at least 20 minutes.

  7. Place 12 plain pastry circles on a serving platter. Divide one half of the strawberries evenly among the pastry circles. Layer with one half of the whipped cream, chocolate topping, 12 twisted top layers, remaining strawberries and remaining whipped cream and serve immediately.

  8. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

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.

On Social Media, Use #Puffpastry

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Submitted by:
Rachel L.
Date: 1/13/2007

5 star rating

"very tasty"

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