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, is so much better!
Ingredients
0.5 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
1.5 cups sweetened whipped cream or thawed frozen whipped topping
1.25 cups sliced strawberries
2 tablespoons confectioners' sugar
1 package (about 3 ounces) instant vanilla pudding and pie filling mix
1 cup milk
1.5 cups sweetened whipped cream or thawed frozen whipped topping
1.25 cups sliced strawberries
2 tablespoons confectioners' sugar
Instructions
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. Cut each strip into 4 rectangles. Place the pastries onto a baking sheet.
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.
Prepare the pudding mix according to the package directions except use 1 cup milk. Fold in the whipped cream.
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 mixture, strawberries and the reserved top pastry layers. Sprinkle with the confectioners’ sugar.
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 a baking sheet.
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.
Prepare the pudding mix according to the package directions except use 1 cup milk. Fold in the whipped cream.
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 mixture, strawberries and the reserved top pastry layers. Sprinkle with the confectioners’ sugar.
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, is so much better!
Directions
Print
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. Cut each strip into 4 rectangles. Place the pastries onto a baking sheet.
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.
Prepare the pudding mix according to the package directions except use 1 cup milk. Fold in the whipped cream.
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 mixture, strawberries and the reserved top pastry layers. Sprinkle with the confectioners’ sugar.
Ingredients
0.5 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
1.5 cups sweetened whipped cream or thawed frozen whipped topping
1.25 cups sliced strawberries
2 tablespoons confectioners' sugar
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