STRAWBERRY NAPOLEONS
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!
Provided by PESTANO
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
- 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.
- Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
- 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.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 37 g, Cholesterol 2.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 268.2 mg, Sugar 20.1 g
STRAWBERRY NAPOLEONS
Tangy creme fraiche and fragrant vanilla bean perk up the whipped cream sandwiched between layers of puff pastry and strawberries in this towering summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Sprinkle work surface with some of granulated sugar. Unfold dough on top and sprinkle with more granulated sugar. If necessary, roll out to a 9 1/2-by-12 1/2-inch rectangle, slightly more than 1/8 inch thick. Using a sharp knife or pastry cutter, cut into a 9-by-12-inch rectangle. Transfer to a baking sheet; freeze 20 minutes. Cut into twelve 4-by-2 1/4-inch rectangles. Transfer to two baking sheets and refrigerate until firm, about 30 minutes.
- Prick rectangles all over with a fork. Coat two wire racks with cooking spray and place one over each set of rectangles (if you only have one cooling rack, work in batches). Bake until pastry just reaches tops of racks, about 15 minutes (do not let it bake into racks and stick). Remove racks; continue to bake until golden and evenly browned, about 15 minutes more. Let cool completely on racks, about 30 minutes.
- With a mixer, whisk cream, creme fraiche, vanilla seeds, and confectioners' sugar on medium speed until stiff peaks form, 1 to 2 minutes. Fit a pastry bag with a large star tip (such as Ateco #825). Split pastry rectangles horizontally (to create 24 pieces total). Choose 8 nice tops; set aside. Arrange a single layer of strawberries over 8 bottom rectangles. Pipe about 2 tablespoons cream over berries. Top with a second layer of berries. Pipe 2 tablespoons cream onto 8 more rectangles. Top with a layer of strawberries. Pipe a dollop of cream onto bottom and place on top of first layer, pressing very gently to help stick. Pipe a dollop of cream on bottom of reserved rectangles and place on top, sugared-sides up. Refrigerate at least 1 hour and up to overnight.
CANNOLI NAPOLEONS
From Lidia's Italy. Authentic Italian dessert from Sicily. Prep time includes resting time for dough and draining time for the ricotta.
Provided by under12parsecs
Categories Dessert
Time P2DT30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Make the pastry dough in the food processor a day or two in advance-or at least 4 hours-for the best texture. Put the flour, sugar and salt in the bowl and process just to mix. Mix the olive oil, vinegar and the wine together and, with the machine running, pour all but 1 tablespoon in and process for 20 seconds or so until a dough gathers on the blade. If it feels hard and dry, sprinkle in the remaining liquid and process briefly. It should be moist and malleable-incorporate more wine if needed. Turn the dough out of the bowl, scraping any bits from the sides and blade, and knead by hand into a soft, smooth ball. Flatten to a disk, wrap very tightly in plastic, and refrigerate for up to 2 days.
- Put the fresh ricotta in a fine-meshed sieve and set inside a bowl to drain for at least 12 hours or a whole day in advance. Cover the ricotta with plastic wrap and refrigerate.
- To make the cannoli cream, whip the ricotta with the whisk attachment of an electric mixer until smooth. Whip in the 2/3 cup powdered sugar and the Grand Marnier. Chop the chocolate (or chips) into coarse bits-big enough to bite into and to be visible. Coarsely chop the candied peel and almonds to the same size. Fold the chopped pieces into the cream; refrigerate until you assemble the cannoli.
- Cut the pastry dough in half. On a lightly floured surface, roll out one piece of dough to a rectangle, 14 inches by 11 inches (or as close as possible). With a sharp knife and ruler, trim the edges and divide the rectangle into a dozen squares, about 3-1/2 inches on a side. (If you can only get 9 squares of that size or slightly larger, that's fine!). Set the squares aside, on a lightly floured tray, to rest for 15 minutes before frying. Meanwhile, roll out and divide the remaining half of dough the same way.
- To fry the pastry, pour oil into the skillet to a depth of 1/4-inch and set over medium heat. With the point of a small sharp knife, pierce each pastry square about 10 times all over its surface, as though you were making pin pricks through the dough. (These tiny holes will prevent the pastry from ballooning when fried.).
- Heat the oil until the edge of a square sizzles gently when dipped into it, then lay in as many squares as you can, 2 inches apart. Raise the heat to keep the oil temperature up (but lower it as soon as the sizzling gets too fast). Fry the squares for about 3 minutes on the first side, pushing them under the oil occasionally to heat the top surface. As the tops begin to bubble, press with tongs to prevent big bubbles from ballooning-small bubbles are OK. When the bottom is golden brown, flip the squares over and fry until evenly colored and crisp on both sides, about 2 minutes.
- As soon as they're done, lift the squares with tongs, let excess oil drip off, and lay them to drain on folded paper towels; flip them over to blot the oil from both sides. Fry all the squares this way, adding oil as needed and heating it between batches.
- Assemble your cannoli Napoleons shortly before serving, with 3 nice squares for each. Set one square on the plate, drop about 1-1/2 tablespoons of cannoli cream in the center, lay another square on top-sides aligned-and press gently to spread the cream. Drop on another layer of cream, cover with the third square and press. Finally, shower the top of each Napoleon with powdered sugar (and embellish with drizzles of honey or a sprinkle of finely grated chocolate) and serve.
Nutrition Facts : Calories 308.4, Fat 14, SaturatedFat 6.5, Cholesterol 29, Sodium 122.8, Carbohydrate 34.6, Fiber 1.5, Sugar 13.4, Protein 9.8
NEAPOLITAN NAPOLEONS
Provided by Warren Brown
Categories dessert
Time 4h30m
Yield varies on size of pastry pieces
Number Of Ingredients 12
Steps:
- Because the pastry cream needs to be removed from the saucepan immediately, prepare a medium sized bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
- In a large bowl, whisk together the flour with 1 cup of the sugar as well as the eggs until incorporated. The mixture will be very thick.
- In a medium saucepan over medium heat, combine the milk, the remaining cup of sugar and the salt. With a pairing knife, scrape the inside of the vanilla bean and place contents into the saucepan. Cook the mixture, stirring occasionally to prevent scalding. Remove from heat when the milk just begins to simmer. While whisking constantly, slowly pour about half of the milk in a thin stream into the flour mixture. Once the 2 mixtures are combined, continue whisking the combined flour and milk and return the contents to the saucepan with the remaining milk. Place the saucepan on medium heat while whisking constantly. Cook the mixture until it thickens, approximately 2 minutes. Immediately remove the pan from the heat as soon as the first bubble breaks the surface of the pastry cream.
- Pour the hot pastry cream into the strainer or food mill over a medium sized bowl. With a spatula, push the cream through the strainer or food mill. To prevent a skin from forming, place plastic wrap directly on the surface of the cream and refrigerate for 3 to 4 hours, or overnight.
- Have packaged puff pastry unrolled on cutting board. Bake the puff pastry according to package directions. Spread layers of pastry cream between the baked puff pastry alternating optional flavors. Garnish with fruit or nuts and sprinkle with powdered sugar.
NUTTY NAPOLEONS
A family favorite! Pecan halves sandwich and are topped with a tasty cheese mixture to form bite-sized treats that will make your guests nutty for more! This appetizer may not take over the world, but it will definitely take over your taste buds!
Provided by Honda
Categories Appetizers and Snacks Cheese
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pecan halves in a single layer on a large baking sheet. Bake in the preheated oven 7 to 10 minutes, or until browned.
- In a food processor, mix together cream cheese, stilton cheese, port wine, honey and pepper. Process until smooth. Transfer to a sealable plastic bag.
- Arrange half the pecans on a large, flat serving dish, flat side down. Cut the tip off plastic bag. Pipe approximately 1/4 teaspoon cream cheese mixture onto each half. Top with remaining pecan halves, flat side down. Pipe another 1/4 teaspoon cream cheese mixture onto each. Garnish with chives.
Nutrition Facts : Calories 31.4 calories, Carbohydrate 0.6 g, Cholesterol 2.8 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 0.2 g
MANGO NAPOLEONS
Make and share this Mango Napoleons recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°. On a work surface, unfold the puff pastry and cut into 6 rectangles. Place on a parchment-paper-lined baking sheet and sprinkle with sugar.
- Bake until golden-brown, about 15 minutes, then lower the heat to 325° and bake for 5 minutes more. Let cool.
- Meanwhile, toss together the mangoes and 2 tablespoons sugar; let stand for 5 minutes.
- Mix the yogurt with the remaining 2 tablespoons sugar and the vanilla. Using a serrated knife, halve the baked pastries horizontally.
- Spread the yogurt-vanilla mixture on the bottom halves, spoon the mango on top and cover with the remaining pastry halves.
Nutrition Facts : Calories 294.5, Fat 15.8, SaturatedFat 4, Sodium 103.9, Carbohydrate 36.1, Fiber 2.5, Sugar 15.7, Protein 3.5
CHOCOLATE NAPOLEONS
People will think you fussed over these impressive desserts from Roberta Strohmaier of Lebanon, New Jersey. She uses frozen puff pastry for the flaky shells and dresses up pudding mix for the yummy chocolate filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool., In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. , To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.
Nutrition Facts : Calories 366 calories, Fat 21g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 264mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
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