Puff Pastry - Recipe Detail - Strawberry Napoleons

Strawberry Napoleons

Thaw Time: 40 minutes	Chill Time: 10 minutes
Prep Time: 25 minutes	Cool Time: 10 minutes
Bake Time: 15 minutes
Makes: 12

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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 package (about 3 1/2 ounces) vanilla instant pudding and pie filling mix
1 cup milk
1 cup heavy cream, whipped or 2 cups thawed frozen whipped topping
1/2 cup confectioners' sugar
2 teaspoons milk
1 1/2 cups fresh or frozen sliced strawberries Heat the oven to 400°F.

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 baking sheets.

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 the pastries into 2 layers, making 6 in all.

Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream. Cover and refrigerate for 10 minutes. Stir the confectioners’ sugar and 2 teaspoons milk in a small bowl.

Spread the confectioners' sugar mixture on 2 top pastry layers. Spread 3/4 cup pudding mixture on 1 pastry layer. Top with about 1/3 cup strawberries. Repeat the layers. Top with an iced pastry layer. Repeat to make a second dessert. Serve immediately or cover and refrigerate up to 4 hours.

TIP Tip: For easier slicing, refrigerate the Napoleons for a least 1 hour and use a wet serrated knife.

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This recipe has been
rated by 23 members.

"I have made this with lo-cal pudding and Cool Whip and it was excellent. What a super dessert that you can cut down the calories... More > !"
"Wow!! Being from France this remind me of French bakery. It is very delicious,I would definitely make that next time we have guest over. Thank you so much for this easy recipe... More > !"
"OMG! Better than bakery, loved it!!!"

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