Strawberry Napoleons

Strawberry Napoleons

35
PESTANO 0

"This delicious, attractive, and (most importantly) super-easy puff pastry recipe can easily be made low-fat by using fat-free whipped topping and skim milk. This recipe should be enjoyed the same day for best results. Enjoy!"

Ingredients

1 h {{adjustedServings}} servings 301 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
  2. Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
  3. Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
  4. Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

35
  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Good but basic. I like my recipe for strawberry napoleons better because it mixes the fresh strawberries with strawberry preserves and the cream mixture is whipped heavy cream, vanilla and cream...

My suggestion is to "dock" the bottom sheets with a fork, this will help the bottom sheets rise more evenly and help keep the whole pastry stable. we did this very thing in the bake shop when we...

I first saw this recipe on the Puff Pastry box. I made these for Easter dessert, and they were a big hit. Very elegant looking, but EASY to do. You can prepare everything early in the day, the...