Easy Cherry Mousse Napoleons Recipes

EASY CHERRY-FILLED NAPOLEONS

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.

EASY CHERRY MOUSSE NAPOLEONS

Steps:

• Preheat oven to 400 degrees. Prepare a large baking sheet by lining with parchment paper. Set aside.
• Make the pastry: Carefully unfold one sheet of thawed puff pastry and place on a lightly floured surface. Using a heart-shaped cookie cutter, cut out hearts. {I got about 15 from each sheet of puff pastry by cutting them out as close to one another as possible.} Place on parchment lined baking sheet, leaving about an inch between each heart. Continue until you've cut out as many as you can.
• Place a second piece of parchment paper over the hearts and place another baking sheet on top to weigh it down.
• Place in the oven and bake for about 10-12 minutes or until the hearts are golden brown. Remove from oven and place on a cooling rack until they're completely cool.
• Meanwhile, make the filling: In a small bowl, beat the heavy whipping cream until it forms stiff peaks. Set aside.
• In a medium bowl, beat together cream cheese, cherry preserves and vanilla extract until combined and smooth. {There may be some small lumps if you have preserves with fruit pieces, which is fine. Just make sure there are no lumps of cream cheese remaining.}
• Slowly add the powdered sugar and continue to beat until it is completely incorporated and smooth.
• Scoop half of the whipped cream into the cream cheese mixture and fold it in gently until just combined. Add the remaining whipped cream and fold it in until there are no more visible streaks of whipped cream.
• Spoon the mixture into a piping bag fitted with a large round tip.
• Assemble: Place one piece of heart pastry on a pan or plate as the bottom "floor" of the pastry. Pipe filling onto the pastry, then top with another pastry heart and pipe another layer of filling. Top with a final pastry heart. Continue until all the pastry hearts are used up.
• Make glaze: Whisk together powdered sugar with heavy cream {milk or half and half will do, too, but you may need less liquid, so add a small amount at at time until the desired consistency is reached. You'll want it to be thin enough to pipe and spread, but thick enough that it doesn't run.}. Put the glaze into a zip top bag for easy piping.
• Glaze tops: Snip the tip of the bag and carefully glaze the top layer by outlining the heart and filling it in to "flood" it. Top with colored sprinkles while the icing is still wet.

AMARETTO NAPOLEONS ON CHERRY SAUCE

Steps:

• 1. For the filling, combine sugar, flour, and salt in a heavy sauce pan.
• 2. Stir together the two milks and egg yolks. Whisk into dry ingredients in pan.
• 3. Cook over medium heat, whisking constantly, until smooth and thickened.
• 4. Remove from heat and stir in vanilla extract and amaretto (or almond extract and additional milk).
• 5. Pour into a glass bowl and cover with plastic wrap, pressing the wrap against the pudding so a film will not develop on the top. Cool to room temperature. Chill in refrigerator until serving time.
• 6. For the cherry sauce, combine the cherry pie filling with 1/2 cup of thawed cranberry juice concentrate in a bowl. Cover and chill until serving time.
• 7. Thaw puffed pastry for 20 minutes. While thawing, preheat oven to 400 degrees.
• 8. Once thawed, cut pastry into 3 strips along the fold lines. Cut each strip into 4 equal pieces crosswise. Place on ungreased cookie sheet and bake approximately 12 to 15 minutes, until puffed and golden brown. (Dark baking sheets may cook faster, so just keep an eye on it). When it's puffed high and golden brown, it's done!
• 9. Remove to a wire rack. While still warm, split each puff horizontally into two layers. Cool completely and store loosely covered.
• 10. When ready to serve, place bottom half of each pastry, cut side up, on individual serving plates.
• 11. Spoon generous amount of filling onto pastry, allowing some to come out onto plate. Top with top half of pastries, cut side down.
• 12. Spoon some cherry sauce around the pastry. Sprinkle with powdered sugar, if desired. ENJOY!

CHERRY MOUSSE

Steps:

• Set aside 6 whole cherries, with stems if still attached.
• Pit the remaining cherries.
• Combine the pitted cherries and one tablespoon of the confectioner's sugar in a food processor.
• Puree until coarsely chopped.
• Whip the cream with the remaining confectioner's sugar until medium peaks form.
• Fold in the cherry puree and distribute the mouse among champagne flutes or small parfait glasses.
• Top with reserved cherries and serve immediately.
• The longer the mousse sits the darker the color.

CHERRY MOUSSE

Steps:

• In a large bowl, combine gelatin powder and cherries; fold in the whipped topping.