EASY STRAWBERRY NAPOLEONS
Layers of light, flaky pastry sandwich creamy vanilla filling and fresh strawberries. This easily-assembled dessert looks like you fussed for hours!-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Unfold thawed puff pastry on cutting board. With a sharp knife, cut pastry into nine squares. Place on baking sheet coated with cooking spray. Bake 10-15 minutes or until golden brown. Remove from pan to wire rack to cool completely. , In a large bowl, combine the strawberries, sugar and vanilla; set aside. In another bowl, whisk milk and pudding mix for two minutes. Let stand for 2 minutes or until soft set. Stir in whipped topping and until thoroughly blended. Cover and refrigerate. , To assemble, split puff pastry squares horizontally for a total of 18 squares. Set aside six tops. Place six of the remaining puff pastry pieces on individual serving plates. Spread about 1/4 cup pudding mixture over each pastry square. Top with a spoonful of strawberries and another piece of puff pastry. Spread remaining pudding mixture over pastry pieces. Top with remaining strawberries and reserved pastry tops. , In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Transfer chocolate to a small, heavy-duty plastic bag. Cut a tiny corner from bag; squeeze chocolate over napoleons.
Nutrition Facts : Calories 464 calories, Fat 21g fat (10g saturated fat), Cholesterol 6mg cholesterol, Sodium 384mg sodium, Carbohydrate 65g carbohydrate (33g sugars, Fiber 6g fiber), Protein 6g protein.
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.
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-BLUEBERRY NAPOLEONS
Categories Milk/Cream Mixer Berry Dairy Dessert Bake Fourth of July Vinegar Summer Chill Phyllo/Puff Pastry Dough Pastry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel). Brush phyllo sheet with some melted butter and sprinkle with 1/2 teaspoon sugar. Top with second phyllo sheet. Brush with some melted butter and sprinkle with 1/2 teaspoon sugar. Repeat with 2 more phyllo sheets, brushing each with melted butter and sprinkling each with 1/2 teaspoon sugar. Cut phyllo stack in half lengthwise; cut crosswise into thirds, creating six 4 1/4-inch squares. Transfer squares to 1 prepared baking sheet, spacing evenly apart. Repeat with 4 more phyllo sheets to create 6 more squares; transfer to second baking sheet, spacing evenly apart. Bake phyllo until light golden, about 7 minutes. Using spatula, transfer phyllo stacks to rack and cool completely. Repeat with remaining phyllo sheets, butter, and sugar to make 36 squares total. (Phyllo squares can be made up to 2 days ahead. Store between layers of waxed paper in airtight container at room temperature.)
- Bring vinegar and 4 teaspoons sugar to boil in small saucepan over medium-high heat. Reduce heat to low and simmer until syrupy and reduced to 1/4 cup, about 25 minutes. Refrigerate until cold, about 1 hour. (Can be prepared 1 day ahead. Refrigerate.)
- Beat mascarpone, cream, vanilla extract, and remaining 1/2 cup sugar in large mixing bowl until stiff peaks form. (Mascarpone filling can be prepared 1 day ahead. Cover and refrigerate.)
- Set aside 1/4 of strawberries and blueberries for garnish. Place 12 phyllo squares on work surface. Spread each with 1 tablespoon mascarpone filling. Cover with remaining sliced strawberries. Spread 1 tablespoon filling over strawberries. Place another 12 phyllo squares atop filling with corners slightly askew to bottom square. Spread each square with 1 tablespoon filling. Cover with remaining blueberries. Spread 1 more tablespoon filling over blueberries. Top with final 12 phyllo squares with corners slightly askew to middle square. (Can be made 3 hours ahead. Place napoleons on 2 large baking sheets. Cover and refrigerate.)
- Spoon dollop of filling atop each napoleon. Garnish with reserved straw-berry slices and blueberries. Dust with powdered sugar. Place 1 napoleon in center of each plate. Drizzle balsamic reduction around edge of plates.
- *Italian cream cheese, available at Italian markets and many supermarkets.
STRAWBERRY NAPOLEONS WITH PROSECCO CREAM
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the pastries: Line a baking sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet. Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar. Freeze until the pastry is firm, 15 to 20 minutes.
- Meanwhile, make the strawberry filling: Mash 1 cup strawberries with a fork in a large bowl. Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat. Set aside until ready to assemble. Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes; set aside. Cut the puff pastry into four 4-inch squares with a sharp knife; prick all over with a fork. Transfer to the oven and bake until puffed and lightly golden, about 20 minutes. Reduce the oven temperature to 325 degrees F and continue baking until flaky and golden brown, about 15 more minutes. Remove to a rack and let cool completely.
- Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining 2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed until soft peaks form, about 2 minutes. (Do not overbeat or the cream will become grainy.) Slice the pastries in half horizontally using a serrated knife. Put a bottom half on each plate. Top each with some prosecco cream and strawberries with their juices; cover with the top pastry halves and sprinkle with the almonds. Photograph by Anna Williams
STRAWBERRY NAPOLEONS
making these napoleons doesn't have nearly as much of a learning curve. Putting them together starts with making the pastry cream. If you've never made homemade pastry cream, you're totally missing out. It's SO good! And it's especially good with fresh fruit and whipped cream. What you want is a nice, stable pastry cream. The egg yolks and the cornstarch are the thickeners in this case, along with cooking it over the stove. Too little cooking time and it's too thin, too much and it's a bit too thick. Keep in mind that it will continue to thicken as it cools. So if you cook it until it looks as thick as you'll want it to be when it's cool, it'll be much too thick when actually cool
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 1 Napoleon, 8 serving(s)
Number Of Ingredients 19
Steps:
- To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
- 2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
- 3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
- 4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- 5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks.
- 6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- 7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
- 8. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
- 9. Place on a baking sheet and bake for about 13 minutes.
- 10. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
- 11. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
- 12. Gently fold the whipped cream into the pastry cream.
- 13. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
- 14. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
- 15. Top off the pastry with a third pastry strip on top. Repeat steps 13 through 15 with the remaining puff pastry, pastry cream and strawberries.
- 16. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
- 17. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
- 18. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve. Napoleons are best fresh, or refrigerated for 1-2 days.
Nutrition Facts : Calories 556.2, Fat 33.8, SaturatedFat 12.1, Cholesterol 73, Sodium 186.2, Carbohydrate 57.9, Fiber 1.2, Sugar 26.5, Protein 6.3
PUFF PASTRY STRAWBERRY & CREAM NAPOLEAONS
Make and share this Puff Pastry Strawberry & Cream Napoleaons recipe from Food.com.
Provided by Manami
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line 2 baking sheets with parchment paper.
- Preheat the oven to 400°F.
- Unfold 1 pastry sheet onto a lightly floured surface.
- Roll into a 12 x 10-inch rectangle.
- Cut pastry with a 3" round cookie cutter to yield 12 circles.
- Repeat with remaining pastry sheet.
- Prick the pastry thoroughly with a fork.
- Place 12 circles on the prepared baking sheet.
- To the remaining 12 pastry circles, make a cut from outside edge almost to center, then overlap one end over the other in the front, press gently to seal.
- Bake for 15 minutes or until golden.
- Remove from the baking sheets and cool on wire racks.
- Put the cream and 1/2 cup of the granulated sugar in a mixer bowl.
- Beat with an electric mixer at high speed until stiff peaks form.
- Cover and refrigerate.
- Place the strawberries and remaining sugar in a small bowl.
- Toss to coat.
- Cover and refrigerate for at least 20 minutes.
- Place 12 plain pastry circles on a serving platter.
- Spoon some of the strawberries onto each pastry circle.
- Layer with cream, topping, remaining 12 twisted top layers, remaining strawberries and cream.
- Serve immediately and enjoy!
Nutrition Facts : Calories 436.5, Fat 30.4, SaturatedFat 13.1, Cholesterol 54.3, Sodium 117.3, Carbohydrate 38.5, Fiber 1.2, Sugar 18.4, Protein 4
STRAWBERRY NAPOLEON
Make and share this Strawberry Napoleon recipe from Food.com.
Provided by Dimpi
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Thaw the frozen puff pastry by placing it in room temperature for 30 minutes.
- Preheat the oven to 400°F.
- Once thawed, unfold the pastry on a lightly floured surface and cut it into 3 strips along the fold mark.
- Cut each of the 3 strips into 4 rectangles; you will have a total of 12 same sized rectangles.
- Place the pastry rectangles on a baking sheet about an inch apart and bake in the preheated oven for about 15 minutes or until the pastry is puffed and golden brown.
- Remove the baking sheet from the oven and let the pastry cool.
- In the meantime, make the vanilla pudding according to the package directions using the cold milk.
- Fold in the whipped cream into the set vanilla pudding.
- Now break apart each pastry rectangle into 2 layers - top and bottom; you now have 24 rectangles.
- Keep aside 8 top layers.
- Line up 8 bottom parts and spoon ½ of the vanilla mixture on them, dividing equally between the 8 pastries.
- Top with strawberry slices and another piece of pastry.
- Repeat with the remaining vanilla mixture and strawberry slices.
- Top with the reserved pastry tops.
- Garnish with a few slices of strawberry and a dusting of powdered sugar.
- Either serve immediately or the patries can be refrigerated for upto 3 hours.
- Note that the preparation time does not include time to thaw the pastry.
STRAWBERRY NAPOLEON
I 'constructed' this elegant and popular creation 6 years ago, and my wife, Deci, embellished it into a work of art.-Dean Barns, Farmington, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- On a lightly floured surface, roll out each pastry sheet to a 9-in. square. Place on ungreased baking sheets. Bake at 350° for 30 minutes or until golden brown. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Pour into a bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled. , For topping, beat cream in a chilled large bowl until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. , Place one pastry square on a serving platter. Top with the custard, strawberries, sweetened whipped cream and second pastry. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 475 calories, Fat 29g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 226mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 5g fiber), Protein 6g protein.
More about "puff pastry strawberry cream napoleaons recipes"
STRAWBERRY NAPOLEONS – PUFF PASTRY
From puffpastry.com
Servings 12Total Time 1 hr 40 minsEstimated Reading Time 2 mins
PUFF PASTRY STRAWBERRY AND CREAM NAPOLEONS
From pepperidgefarm.com
Servings 12Estimated Reading Time 2 mins
MINI STRAWBERRY NAPOLEONS - PEPPERIDGE FARM
From pepperidgefarm.com
STRAWBERRY AND CREAM NAPOLEON RECIPE - MY LATINA …
From mylatinatable.com
STRAWBERRY NAPOLEON RECIPE + VIDEO - PINT SIZED BAKER
From pintsizedbaker.com
STRAWBERRY NAPOLEONS RECIPE - SHUGARY SWEETS
From shugarysweets.com
CRESCENT STRAWBERRY NAPOLEONS RECIPE - PILLSBURY.COM
From pillsbury.com
STRAWBERRY & CREAM NAPOLEONS - LEMOINE FAMILY …
From lemoinefamilykitchen.com
MINI STRAWBERRY NAPOLEONS – PUFF PASTRY
From puffpastry.com
STRAWBERRY AND CREAM NAPOLEONS (MADE WITH PUFF …
From jamiecooksitup.net
10 BEST NAPOLEON DESSERT PUFF PASTRY RECIPES - YUMMLY
From yummly.com
STRAWBERRY WHITE CHOCOLATE NAPOLEONS - PUFF PASTRY
From puffpastry.com
PUFF PASTRY STRAWBERRY AND CREAM NAPOLEONS
From puffpastry.com
Servings 12Total Time 1 hr 35 minsEstimated Reading Time 2 mins
STRAWBERRY NAPOLEONS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MINI STRAWBERRY NAPOLEONS – [DEV] PUFF PASTRY
From dev.puffpastry.com
MINI STRAWBERRY NAPOLEONS – [STAGE] PUFF PASTRY
From stage.puffpastry.com
STRAWBERRY NAPOLEON CAKE NEAR ME - JAMES BOURGEOIS
From zionnationalpark9560.blogspot.com
STRAWBERRY AND CREAM NAPOLEON RECIPE | YUMMLY | RECIPE
From pinterest.com
MIXED BERRY NAPOLEON WITH PUFF PASTRY - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
STRAWBERRIES N’ CREAM NAPOLEON | RECIPE - KOSHER.COM
From kosher.com
STRAWBERRY NAPOLEONS RECIPE | MYRECIPES
From myrecipes.com
SIMPLE STRAWBERRY NAPOLEON - THE GINGERED WHISK
From thegingeredwhisk.com
STRAWBERRY NAPOLEONS | EASY STRAWBERRY DESSERT RECIPE THAT LOOKS …
From lifeloveandsugar.com
STRAWBERRY LEMON NAPOLEON WITH VANILLA CREAM | TANGLED WITH TASTE
From tangledwithtaste.com
STRAWBERRY NAPOLEON - GOOD THINGS BAKING CO
From goodthingsbaking.com
10 BEST PUFF PASTRY NAPOLEON RECIPES | YUMMLY
From yummly.com
NAPOLEONS | KING ARTHUR BAKING
From kingarthurbaking.com
STRAWBERRY CREAM NAPOLEON | CALIFORNIA STRAWBERRIES
From californiastrawberries.com
STRAWBERRY NAPOLEONS WITH WHIPPED MEYER LEMON CREAM
From somethewiser.com
STRAWBERRY NAPOLEONS – [DEV] PUFF PASTRY
From dev.puffpastry.com
EASY STRAWBERRY NAPOLEON DESSERT RECIPE WITH PUFF PASTRY
From gogogogourmet.com
STRAWBERRY WHITE CHOCOLATE NAPOLEONS – [STAGE] PUFF PASTRY
From stage.puffpastry.com
STRAWBERRY NAPOLEONS – [STAGE] PUFF PASTRY
From stage.puffpastry.com
PUFF PASTRY STRAWBERRY & CREAM NAPOLEAONS - PLAIN.RECIPES
From plain.recipes
NEAPOLITAN NAPOLEONS – PUFF PASTRY
From puffpastry.com
DELICATE NAPOLEON CAKE WITH PUFF PASTRY - ALL WE EAT
From allweeat.com
STRAWBERRY NAPOLEONS - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love