Mini Strawberry Napoleons

Bakery Napoleons are good, but this make-at-home version, with puff pastry, vanilla pudding, fresh strawberries and lots of whipped cream, are so much better!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • Serves: 8

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 package (about 3 ounces) instant vanilla pudding and pie filling mix
  • 1 cup milk
  • 1 1/2 cup sweetened whipped cream or thawed frozen whipped topping
  • 1 1/4 cup sliced strawberries
  • 2 tablespoons 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 4 rectangles.  Place the pastries onto the baking sheet.

  3. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.

  4. Prepare the pudding mix according to the package directions except use 1 cup milk.  Fold in the whipped cream.

  5. Reserve 8 top pastry layers.  Spread 2 tablespoons pudding mixture on each of 8 bottom pastry layers.  Top each with 1 tablespoon strawberries and another pastry layer.  Top with the remaining pudding, strawberries and the reserved top pastry layers.  Sprinkle with the confectioners’ sugar.

Layered Recipe
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