Neapolitan Napoleons Recipes

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NAPOLEONS



Napoleons image

Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.

Provided by Katherine

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 20

Number Of Ingredients 11

1 ½ (17.5 ounce) packages frozen puff pastry sheets, thawed
¼ cup cornstarch
4 cups milk, divided
⅓ cup cake flour
⅞ cup white sugar, divided
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
  • Bake in preheated oven until golden, about 10 minutes.
  • In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
  • In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
  • In a small saucepan or in the microwave, heat the jam until runny.
  • Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
  • To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g

VANILLA CREAM NAPOLEONS



Vanilla Cream Napoleons image

These bakery shop beauties are fun to recreate in your home kitchen, using frozen puff pastry sheet and pudding mix.

Provided by By Arlene Cummings

Categories     Dessert

Time 40m

Yield 12

Number Of Ingredients 8

1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed
1 package (6-serving size) vanilla instant pudding and pie filling mix
2 cups milk
1 teaspoon vanilla
1/2 cup sour cream
1 cup powdered sugar
3 to 4 teaspoons milk
1/3 cup semisweet chocolate chips

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

CLASSIC FRENCH NAPOLEON RECIPE - (3.9/5)



Classic French Napoleon Recipe - (3.9/5) image

Provided by ctozzi

Number Of Ingredients 18

PUFF PASTRY:
1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
CREAM FILLING:
1/4 cup granulated or superfine sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup half and half or light cream
2 slightly beaten egg yolks
1/2 teaspoon vanilla extract
1/4 cup whipping cream
GLAZE:
2 cups sifted confectioners' sugar
1/4 teaspoon vanilla extract
2-3 tablespoons boiling water
FRUIT PRESERVE OR JAM FILLING: (optional)
1/3 cup seedless raspberry or strawberry jam or preserves
CHOCOLATE DRIZZLE TOPPING:
1 1/2 tablespoons melted semisweet chocolate

Steps:

  • PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

NEAPOLITAN MACARONS RECIPE BY TASTY



Neapolitan Macarons Recipe by Tasty image

Here's what you need: almond meal, powdered sugar, egg whites, sugar, cocoa powder, raspberry jam, red food coloring, white chocolate chip, cream cheese

Provided by Teddy Villa

Categories     Snacks

Yield 20 macarons

Number Of Ingredients 9

1 ⅓ cups almond meal, super fine
1 ¾ cups powdered sugar
4 egg whites, cold
½ cup sugar
2 teaspoons cocoa powder
2 teaspoons raspberry jam, strained
¼ teaspoon red food coloring
1 cup white chocolate chip, melted
4 oz cream cheese

Steps:

  • Preheat oven to 300˚F (150˚C).
  • Add almond meal and powdered sugar to a bowl and mix to combine.
  • Using a hand mixer, beat the egg whites until they stick to the bowl.
  • Add the sugar to the whipped egg whites and beat until stiff peaks form.
  • Gently fold the powdered sugar with almond meal into the whipped egg whites.
  • Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
  • Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
  • Bake for 20 minutes.
  • In a bowl, add the melted white chocolate chips and cream cheese and stir to combine.
  • Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
  • Sandwich the macarons together.
  • Refrigerate macarons for another 2 hours before serving.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 16 grams

NAPOLEON



Napoleon image

A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

All-purpose flour, for work surface
1 3/4 pounds Puff Pastry dough
1/3 cup heavy cream
2 1/2 ounces dark semisweet chocolate, coarsely chopped (about 1/3 cup)
1/2 teaspoon corn syrup
1/4 ounce white chocolate, chopped (about 1 tablespoon)
Pastry Cream

Steps:

  • Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
  • Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
  • Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
  • Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
  • Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
  • Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.

NAPOLEONS



Napoleons image

Provided by Food Network

Time 4h50m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen puff pastry, thawed
Flour for rolling out pastry
2 cups heavy cream
1/2 cup milk
1/2 cup sugar
1 vanilla bean, slit lengthwise
9 egg yolks, at room temperature
Confectioner's sugar, to taste

Steps:

  • On a lightly floured surface roll out the pastry to 1/16-inch thick. Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick surface all over and chill for 30 minutes. Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment paper and weight down with a second sheet pan. Bake pastry for 10 minutes. Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown. Transfer pastry to a cooling rack.
  • Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar. Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean. Bring to a boil. Remove pan from heat and allow to steep for one hour. Discard the bean or reserve for another use.
  • Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish. Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool; cover and chill for several hours or overnight. To assemble: Transfer pastry to a flat surface. Using a ruler measure out three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a gentle sawing motion. With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it. Transfer a second piece of custard to fill the first layer. Top with a second strip of pastry, smooth side up, and repeat process. If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
  • Using a serrated knife carefully slice the napoleon into individual serving pieces. Sift confectioner's sugar over the napoleon to form a thick coating. Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
  • Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura

NEAPOLITAN NAPOLEONS



Neapolitan Napoleons image

Provided by Warren Brown

Categories     dessert

Time 4h30m

Yield varies on size of pastry pieces

Number Of Ingredients 12

1 3/4 cups all-purpose flour, sifted before measuring
2 cups sugar, divided
4 eggs
1 quart milk
1/8 teaspoon salt
1 vanilla bean, split
Packaged puff pastry, 1 or 2 sheets
Optional flavorings and color:
Strawberry or raspberry jam
Pistachios
Melted chocolate
Food coloring

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.

PASTA NAPOLITANA



Pasta Napolitana image

This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 25

8 bacon strips
1 pound ground beef
1 pound bulk Italian sausage
1 tablespoon olive oil
1 large onion, chopped
1 can (6 ounces) tomato paste
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) chicken broth
1/2 cup dry red wine
1 can (8 ounces) mushroom stems and pieces
1/3 cup pepperoni, chopped
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon seasoned salt
1 teaspoon pepper
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
Hot cooked spaghetti
Grated Parmesan cheese

Steps:

  • In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.

Nutrition Facts : Calories 427 calories, Fat 28g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 1591mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.

ROASTED VEGETABLE NAPOLEONS



Roasted Vegetable Napoleons image

Categories     Potato     Tomato     Appetizer     Side     Roast     Vegetarian     Mozzarella     Ricotta     Rosemary     Eggplant     Zucchini     Winter     Thyme     Gourmet

Yield Serves 6

Number Of Ingredients 11

1/2 cup olive oil
1 pound eggplant, cut crosswise into 1/3-inch-thick slices
1 1/4 pounds zucchini, cut crosswise into 1/3-inch-thick slices
4 large plum tomatoes(about 1 1/4 pounds), cut into 1/3-inch-thick slices
2 medium red onions cut into 1/3-inch-thick slices
1 pound medium red potatoes, cut into 1/3-inch-thick slices
3/4 cup ricotta
1 1/2 teaspoons chopped fresh thyme leaves
1/2 pound mozzarella, cut into six 1/4-inch-thick slices
6 fresh rosemary sprigs
Accompaniment: orzo (rice-shaped pasta)

Steps:

  • Preheat oven to 450°F. and brush 2 baking sheets with some of the olive oil.
  • Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season with salt and pepper. Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven half way through roasting, until just tender and lightly browned, 10-15 minutes. Transfer vegetables as roasted to a tray, arranging them in one layer. Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding.
  • In a small bowl stir together ricotta, thyme, and salt and pepper to taste.
  • Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon of ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices, and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion and top with 1 eggplant slice. Make 5 more napoleons using remaining vegetables, ricotta mixture, and mozzarella in same manner.
  • Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 1-inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1-inch of leaves around top. Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through.

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From bonjourmauritius.com


EGGPLANT NAPOLEON - SIMPLY HOME COOKED
2018-08-28 Bake the tomatoes at 400 degrees Fahrenheit for 15 minutes. Let them cool down after baking. While the eggplants and tomatoes are cooling, combine 1 grated garlic clove with 1/3 cup of mayonnaise. Stir to combine. Begin assembling the Napoleon in this order; eggplant, mayonnaise, tomato, eggplant, mayonnaise, sliced mozzarella, eggplant ...
From simplyhomecooked.com


SECRETS TO THE BEST AUTHENTIC NEAPOLITAN SAUCE- THE FED UP FOODIE
2020-04-18 Add dried herbs. Sauté with herbs for 1-2 mins, long enough for oils to be released from herbs. Stir in water. Bring to a boil over med/high heat. Lower heat to lowest setting and simmer for approximately 1 hour making sure to stir occasionally. What the final sauce looks like at the end of simmering.
From thefedupfoodie.com


HOW TO MAKE NEAPOLITAN PIZZA DOUGH - STADLER MADE
Mixing. First, take 2 bowls and add the amount of flour specified by the calculator to one of them. Fill the second bowl with the amount of water the calculator has told you to use. Add your salt, stirring it into the water until it’s completely dissolved. Now it’s time to dissolve your yeast in the water, but there’s one big problem.
From stadlermade.com


DELICATE NAPOLEON CAKE WITH PUFF PASTRY - ALL WE EAT
2020-12-02 Preheat oven to 350F. 3. Roll the sheets and put on a baking sheet, individually. 4. Bake for 10-15 minutes. 5. While the puff pastry sheets bake, make the cream: In a double boiler, (take small pot and fill it with water. Heat it up and put a bowl on top.
From allweeat.com


BASIC NEAPOLITAN PIZZA DOUGH RECIPE - SERIOUS EATS
2020-06-25 Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer ...
From seriouseats.com


HOW TO MAKE NAPOLEON | EASY STRAWBERRY NAPOLEON PUFF PASTRY
Print the FULL recipe here: https://inthekitchenwithmatt.com/strawberry-napoleonsIn this episode of In the Kitchen with Matt I will show you how to make Napo...
From youtube.com


RUSSIAN NAPOLEON CAKE - PUFF PASTRY CAKE - LET THE BAKING BEGIN!
2014-04-26 Preheat oven to 400F. Set the rack in the middle. On a back of a jelly roll or a 12-inch baking sheet, roll out 1/2 of 1 dough ball, until about 12.5 inches in size, by dusting the surface with flour as needed. Prick with a fork all over, to prevent uneven rising. Bake for 5-7 minu tes, until lightly golden in color.
From letthebakingbegin.com


NAPOLEON DESSERT | CLASSIC FRENCH PASTRY
2022-01-21 Preheat the oven to 400 degrees F (204.4 degrees C) and cover a baking sheet with parchment paper. Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment covered baking sheet, spacing them about ¼-inch apart.
From ofbatteranddough.com


RECIPE HUB - NAPOLINA
Our recipes have been put together to help you try something different. Try this delicious Baked Cod and passata recipe with a spicy tomato sauce, olives and garlic. See recipe Passion on your plate Passion on your plate We combine simple ingredients in this Mediterranean pasta salad to create a refreshing dish that is ideal for a quick lunch or served as an accompaniment to your …
From napolina.com


READ DELICIOUS RECIPES ONLINE | NAPOLEON
So, I’ve taken the typical brisket recipe and given it a little oomph. Get Recipe. Texas Style Smoked Brisket Recipe. Brisket is quite easy, even if it is a nerve-wracking process that takes time and patience. So, I’ve taken the typical brisket recipe and given it a little oomph. Get Recipe. Recipes Search. Recipe Categories. Beef. Vegetarian & Vegan. Chicken. Pork. Burgers & …
From napoleon.com


MIXED BERRY NAPOLEON WITH PUFF PASTRY - DELICIOUS LITTLE BITES
2020-05-27 Arrange the 18 pieces of puff pastry on two baking sheets. Prick each square all over with a fork. Bake 12-15 minutes, or until lightly browned. While the puff pastry is cooking, make the blueberry sauce by adding the blueberries, water, sugar, cornstarch mixture, vanilla, and lemon juice to a saucepan over medium-high heat.
From deliciouslittlebites.com


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