CHOCOLATE CHERRY VALENTINE NAPOLEONS
Flaky Puff Pastry Hearts are filled with a rich creamy Godiva Chocolate Filling and Sweet Red Cherries creating the perfect Valentine dessert for your loves!
Provided by Norine Rogers
Categories Appetizers
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 for regular or 400 for convection.
- Roll Puff Pastry out on flour surfaced. Gently, using a rolling pin, roll out any creases.
- Using a 3 inch Heart Cookie Cutter, Cut out 12 hearts. Place on a baking sheet lined with parchment paper or a silicon mat.
- In a small bowl, mix one egg and one Tablespoon of Water together to create an egg wash. Gently brush each heart with egg wash.
- Bake in oven for 10-15 minutes until puffed and golden brown.
- Remove from oven and cool.
- In a medium bowl, using a whisk, mix together one package of Godiva Dark Chocolate Pudding with One cup cold milk until thick and creamy. Set aside.
- In your mixer, with the whisk attachment, mix 1 1/2 cups of heavy whipping cream with 1 tsp of vanilla, and 6 Tablespoons of Powder Sugar.
- Reserve 1/2 cup of whipping cream.
- Add remaining whipping cream to pudding. Fold together until well combined.
- Cut each puff pastry heart in half, creating a top and a bottom.
- Fill Pastry Bag with Chocolate Filling. Pipe around the edge of each bottom heart.
- Fill center with a dab of the reserved whipped cream. Sprinkle with chocolate sprinkles or mini chocolate chips.
- Gently scoop three cherries from the can of cherry pie filling, into the center of each heart, on top of the whipped cream and chocolate sprinkles.
- Top with other half of puff pastry heart.
- Sprinkle with Powder Sugar. Top with a squirt of Chocolate filling and one Cherry.
- Chill until ready to serve.
Nutrition Facts : Calories 307 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 serving, Sodium 77 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHOCOLATE NAPOLEONS WITH MASCARPONE CREAM AND CHERRY COMPOTE
Categories Cheese Chocolate Fruit Dessert Cherry Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Make chocolate layers:
- Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.
- Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)
- Make mascarpone cream:
- Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.
- Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.
BE MY VALENTINE NAPOLEONS
What a beautiful dessert for someone special. Cutting hearts out of the puff pastry is easy and the final outcome is very impressive. The filling is so creamy I could eat that alone with a spoon! The cranberry relish is sweet and sour, and the nuts add an occasional crunch. Loved chocolate drizzled on top. It's the perfect final...
Provided by Suzanne Banfield
Categories Other Desserts
Time 52m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 400 Degrees F. Line baking sheet with parchment paper. Wash and dry the orange half, then coarsely chop it.
- 2. In a bowl of food processor, pulse orange and cranberries until finely chopped but not pureed. Transfer to bowl; stir in granulated sugar, pecans, and ginger. Refrigerate 2 hours or overnight.
- 3. Beat mascarpone on medium speed of mixer until soft. Add 1 cup of cream, 6 tablespoons powdered sugar and vanilla; beat until fluffy. Refrigerate until needed.
- 4. Thaw pastry sheet as directed on package. Unfold thawed pastry on lightly floured surface and lightly flour the top surface. Roll out to an 11x11-inch square.
- 5. Using cookie cutters, cut out five large (4-inch), five medium (3-inch) and five small (1 1/2-inch) hearts. Cut out extra small hearts with any remaining dough to use as garnish.
- 6. Place all the hearts on the prepared baking sheet; bake for about 12 minutes or until golden. Cool on wire rack for at least 10 minutes.
- 7. Heat remaining 3 tablespoons cream in microwave for 30 seconds; add chocolate and stir to melt. Microwave for 10 seconds at a time if needed to fully melt chocolate.
- 8. To assemble pastries, split the large and medium hearts in half with a serrated knife. Pipe (or spoon) filling into bottoms of hearts, add a spoonful of cranberry relish and finish with the top hearts. Add a layer of filling and relish to top of the large heart; set the filled medium heart on top. Then add cream and relish to the top of the medium heart and finish with the small heart.
- 9. Drizzle chocolate sauce over the pastry. Repeat with remaining hearts. Extra small hearts can be dusted with powdered sugar and used as a garnish.
EASY CHERRY-FILLED NAPOLEONS
I haven't tried this recipe yet, but I hope to do so soon.
Provided by Stevie Seber
Categories Fruit Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400 degrees F. Unfold pastry on a lightly floured surface; roll lightly to remove folds. Cut in half lengthwise. Cut each piece crosswise into 5 2" wide rectangles, and place on baking sheet. Bake 12- 14 minutes or until golden; remove to wire rack to cool.
- 2. Beat pudding mix and sour cream at low speed with an electric mixer until thickened, about 2 minutes. Fold in whipped topping.
- 3. Split pastry rectangles in half horizontally. Spoon about 3 tablespoons filling into bottom of halves, and top with 2 tablespoons of filling. Cover with top; drizzle with remaining fruit filling.
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.
CHOCOLATE-CHERRY VALENTINE SCONES
Share this heart-felt scone recipe with anyone who loves a truly chocolaty treat.
Categories Side Dish
Time 30m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- In large bowl, stir together flour, sugar, cocoa, baking powder and salt. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in butter until mixture looks like fine crumbs. Stir in cherries until coated with flour mixture. Stir in whipping cream, vanilla and egg just until liquid is absorbed into flour mixture.
- Turn mixture out onto clean work surface; lightly knead 10 to 15 times or just until a dough forms. Using floured rolling pin or patting out with hands, roll dough into thick 15x2 1/2-inch rectangle.
- With 2 1/2-inch heart-shaped cookie cutter, cut 7 scones by placing cookie cutter in opposite directions directly on cut edge of previous heart. Place dough hearts about 2 inches apart on ungreased cookie sheet. Reroll dough scraps into 5x2 1/2-inch rectangle. Cut 2 additional heart shapes from remaining dough; place on cookie sheet.
- Bake 10 to 12 minutes or just until edges are set. Immediately remove from cookie sheet to cooling rack.
- In small resealable freezer plastic bag, place baking chips; seal bag. In another small resealable plastic bag, place red candy melts; seal bag. Microwave both filled bags on High 2 to 3 minutes, kneading bags twice, until chips and candy melts are melted. Cut off tiny bottom corner of each bag. Immediately squeeze bag with melted candy melts to drizzle melted candy over scones. Repeat with bag of melted baking chips. Let stand 10 minutes; serve warm.
Nutrition Facts : ServingSize 1 Serving
VALENTINE NAPOLEONS
These pastries are quick to fix, thanks to convenient puff pastry! Field editor Kathleen Taugher of East Troy, Wisconsin fills the hearts with a pudding and cream mixture and strawberries.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll out each pastry sheet to 1/8-in. thickness. Using a 3-1/2-in. heart-shaped cookie cutter, cut out 12 hearts. Place on ungreased baking sheets. Bake at 400° for 8-11 minutes or until golden brown. Remove to wire racks to cool., In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). , In another large bowl, beat cream until it begins to thicken. Beat in confectioners' sugar until soft peaks form. Fold into pudding., Split puff pastry hearts in half. Place bottom halves on serving plates. Spoon 1/4 cup filling over each; top with strawberries and pastry tops. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 325 calories, Fat 19g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 265mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein.
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