RECIPE FOR NAPOLEONS RECIPES
FRENCH NAPOLEONS RECIPE - FOOD.COM
These are to die for!!! They are so easy, yet look so elegant!!! I usually use a heart-shaped cookie cutter, but have also done squares, diamonds, etc. This is a must make for Valentine's Day at my house! But would be wonderful for any holiday or romantic dinner.
Total Time 30 minutes
Prep Time 30 minutes
Yield 18 napoleons
Number Of Ingredients 6
Steps:
- On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness.
- Using a shaped cookie cutter of your choice (I prefer hearts), cut out 9 Napoleons per sheet.
- Place on ungreased baking sheets.
- (If your dough has become too warm, place in refrigerator to chill. The pastry will not "puff" well if warm.).
- Bake at 400º for 8-11 minutes or until golden brown.
- Remove to wire racks to cool.
- In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.
- Split puff pastry shapes in half.
- Place bottom halves on serving plates.
- Spoon filling over each; top with strawberries. I make the points of the slices stick out over the edges.
- Top with pastry tops. (Add just a dab of filling on top of strawberries so the pastry top will stick.).
- Sprinkle with powdered sugar.
- Serve immediately.
Nutrition Facts : Calories 195.7, FatContent 12, SaturatedFatContent 3.9, CholesterolContent 1.9, SodiumContent 152.8, CarbohydrateContent 19.6, FiberContent 0.6, SugarContent 6.6, ProteinContent 2.6
VANILLA CREAM NAPOLEONS RECIPE - BETTYCROCKER.COM
These bakery shop beauties are fun to recreate in your home kitchen, using frozen puff pastry sheet and pudding mix.
Provided by Arlene Cummings
Total Time 40 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly spray 2 cookie sheets with cooking spray. On lightly floured surface, unfold pastry sheets. Cut each sheet into 3 strips along fold marks. Place on cookie sheet; prick lightly with fork all over strips. Repeat with remaining pastry sheet and second cookie sheet.
- Bake about 5 minutes. Prick surfaces of pastries with fork to prevent pastries from rising too much during baking. Bake 10 minutes longer or until golden brown. Remove pastries from cookie sheets; cool 10 to 15 minutes.
- In large bowl, beat pudding mix, 2 cups milk, vanilla and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate 10 to 15 minutes.
- In small bowl, stir powdered sugar and 3 teaspoons milk. If icing is too thick, stir in another teaspoon milk until spreadable consistency.
- On 1 pastry layer, spread about 3/4 cup pudding. Repeat with another pastry layer and 3/4 cup pudding. Top with third pastry layer. Spread icing over top. Set aside. Repeat to make second dessert with remaining pastries, pudding and icing.
- In microwavable small bowl, microwave chocolate chips uncovered on High about 30 seconds or until chocolate can be stirred smooth. Drizzle chocolate back and forth across top of each dessert. Drag toothpick through chocolate and icing to create marbled appearance.
- Cut desserts into 2-inch slices. Cover; refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
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