Strawberry Blueberry Napoleons Recipes

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STRAWBERRY NAPOLEONS



Strawberry Napoleons image

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

1 (3.5 ounce) package instant vanilla pudding and pie filling
1 cup cold 2% milk
1 ½ cups non-dairy whipped topping, thawed
½ (17.25 ounce) package frozen puff pastry, thawed
1 pint fresh strawberries, thinly sliced
¼ cup confectioners' sugar

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



Strawberry-Blueberry Napoleons image

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

24 9x14-inch sheets fresh or thawed frozen phyllo pastry (about 3/4 pound)
6 tablespoons (3/4 stick) unsalted butter, melted
16 teaspoons plus 1/2 cup sugar
2/3 cup balsamic vinegar
1 pound mascarpone cheese,* whisked to loosen
1 cup chilled heavy whipping cream
2 teaspoons vanilla extract
3 1-pint baskets fresh strawberries, hulled, thinly sliced
4 1/2-pint baskets fresh blueberries
Powdered sugar

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



Strawberry Napoleons image

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

1/2 cup granulated sugar, for sprinkling
14 ounces Puff Pastry or store-bought all-butter puff pastry, such as Dufour, thawed
Vegetable-oil cooking spray
1 cup heavy cream
1 cup creme fraiche
1 vanilla bean, seeds scraped
1/3 cup confectioners' sugar
1 pound strawberries, hulled and thinly sliced (about 3 cups)

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.

EASY STRAWBERRY NAPOLEONS RECIPE - (3.9/5)



Easy Strawberry Napoleons Recipe - (3.9/5) image

Provided by june

Number Of Ingredients 7

3 sheets frozen phyllo dough, thawed
butter-flavored cooking spray
cinnamon/sugar
1/2 cup whipped cream or non-dairy topping
1 cup vanilla pudding
sliced strawberries
confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Have ready 3 sheets frozen phyllo dough, thawed. Spray 1 sheet of phyllo with butter-flavored cooking spray, then sprinkle with cinnamon sugar; top with a second sheet of phyllo, cooking spray, and cinnamon sugar. Top with remaining sheet. Cut into 12 squares. Transfer to a baking sheet and bake 8 to 10 minutes until puffed and crisp. Fold 1/2 cup whipped cream or topping into 1 cup vanilla pudding. For each Napoleon, top a pastry square with some pudding mixture and sliced berries. Repeat layer, then top with a pastry squared. Dust with confectioners' sugar.

EASY STRAWBERRY NAPOLEONS



Easy Strawberry Napoleons image

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

1 sheet puff pastry, thawed according to package directions
1 quart fresh strawberries, sliced
2 tablespoons sugar
1/4 teaspoon vanilla extract
1 cup cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping
1/2 cup semisweet chocolate chips

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 MERINGUE NAPOLEONS



Strawberry Meringue Napoleons image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 8

4 egg whites
1 1/2 cups confectioners' sugar
1 teaspoon Grand Marnier
1 cup mascarpone
7 fluid ounces heavy cream
1/4 cup confectioners' sugar
1 tablespoon orange liqueur, such as Grand Marnier
Fresh strawberries, sliced and tossed in sugar, to taste

Steps:

  • Preheat oven to 200 degrees. Line 2 baking sheets with a non-stick liner. In the bowl of an electric mixer, beat the egg whites until they hold soft peaks. Slowly add the confectioners' sugar and beat for 10 to 12 minutes, until they are firm. Add the Grand Marnier, to taste.
  • Drop tablespoon amounts of batter onto the baking sheets, leaving 3-inches of space between each. Using the back of the spoon, smooth each meringue into a flat disk. Bake for 2 to 2 1/4 hours until meringues can be easily lifted off the liners and are completely dried out.
  • Mascarpone Cream: Combine the mascarpone, cream, sugar, and orange liqueur, and whip until they hold soft peaks. Cover and refrigerate until ready to use. Place meringue disc on plate and top with macerated strawberries and dollop of cream, repeat. Finish with meringue top.

BLUEBERRY NAPOLEON WITH ORANGE-BLUEBERRY SAUCE



Blueberry Napoleon with Orange-Blueberry Sauce image

Provided by Aria Kagan

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound or 2 cups unsalted butter
Peel of 1 orange
1/4 cup sugar
1 package frozen phyllo dough, thawed
2 tablespoons orange-flavored liqueur
1 1/2 cup confectioners' sugar, divided
3 tablespoons orange zest, divided
6 cups blueberries, divided
2 pounds cream cheese, at room temperature
1 cup sour cream
1/2 cup orange juice
3 tablespoons ground coriander

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small saucepan over low heat, melt the butter with the orange peel and sugar. Place a sheet of phyllo dough on a parchment-covered baking sheet. Brush the phyllo with melted butter. Cover with another sheet of phyllo dough and brush it with butter. Repeat until all sheets are layered. Be sure to keep the phyllo sheets covered with a damp kitchen towel as you use them so they dont dry out. Bake for 15 minutes. Let cool.
  • Combine the orange-flavored liqueur, 1/2 cup confectioners sugar, 1 tablespoon orange zest, and 3 cups blueberries in a large saucepan and place the pan over medium-low heat. Simmer for 15 minutes. Transfer the mixture to a blender or food processor and puree until smooth. Strain.
  • In a stand mixer, or using a hand held mixer, make the filling by blending together the cream cheese, sour cream, remaining orange zest, remaining confectioners' sugar, and ground coriander. When the filling is well-blended, gently stir in the blueberries.
  • Cut the phyllo dough into 8 (4-inch) squares. Place a square of phyllo on each plate, and top with a dollop of filling; add another phyllo square, another dollop of filling, then top with blueberry sauce. Repeat the process to make 4 servings. Serve immediately.

BEST EVER STRAWBERRY NAPOLEONS



Best Ever Strawberry Napoleons image

Super good desert. I've loved this desert since I worked at a fancy restaurant as a waitress putting these together. I've been trying to get the recipe right for the filling for quite sometime and I've finally got it! Enjoy!!!!

Provided by SweetBamaGirl

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

0.5 (17 ounce) box puff pastry
1 (3 1/2 ounce) box Jello Instant Vanilla Pudding Mix
1 teaspoon almond extract
1 3/4 cups milk
1 cup frozen sweetened strawberries, thawed
whipped cream (garnishes) (optional)
chocolate curls
powdered sugar
fresh strawberries

Steps:

  • Thaw 1/2 box puff pastry dough at room temp for about 45 minutes.
  • Cut into 6 squares for larger deserts or 24 squares for smaller ones.
  • Bake according to package directions, let cool completely.
  • Seperate each sqare into a top and bottom.
  • Mix pudding and 1 3/4 cup cold milk for about two minutes then add almond extract.
  • For larger desserts spoon a heaping tablespoon of filling onto bottom pastry, then add about a teaspoon off strawberries.
  • Top with top pastry and finish off with a dollop of whipped cream and a sprinkle of confectionary sugar. (very chic!).
  • For smaller desserts do the same but save out 8 tops. dollop about 2tsp of filling and a few strawberries on the bottom, add another pastry(not the top) then more filling and strawberries. Then add the top and garnish. Serve imediately or refrigerate upto 24 hours.
  • It's VERY EASY!

Nutrition Facts : Calories 362.6, Fat 18.1, SaturatedFat 5.6, Cholesterol 10, Sodium 366.9, Carbohydrate 45.4, Fiber 1.4, Sugar 23.4, Protein 5.5

STRAWBERRY NAPOLEON



Strawberry Napoleon image

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

1 package (17-1/4 ounces) frozen puff pastry sheets, thawed
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups milk
3 egg yolks, beaten
1 tablespoon butter
3 teaspoons vanilla extract
TOPPING:
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
3 pints fresh strawberries, sliced
Additional confectioners' sugar

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.

STRAWBERRY NAPOLEONS



Strawberry Napoleons image

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

2 egg yolks
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup milk
1 tablespoon salted butter
3/4 teaspoon vanilla extract
1/4 cup heavy whipping cream, cold
2 tablespoons powdered sugar
17 1/3 ounces puff pastry sheets
3/4 cup chopped fresh strawberries
1 cup powdered sugar, sifted
2 teaspoons corn syrup
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
1 -2 tablespoon milk
1/4 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
powdered sugar

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

STRAWBERRY NAPOLEONS



Strawberry Napoleons image

Provided by David Wells

Categories     Milk/Cream     Dairy     Fruit     Dessert     Strawberry     Summer     Pastry     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

For strawberry sauce:
1 (10-ounce) package frozen strawberries in syrup, thawed
1 cup granulated sugar
1 1/2 pound fresh strawberries (1 1/2 pints)
1 1/2 cups chilled heavy cream
12 Almond Lace Cookies
Confectioners sugar for dusting

Steps:

  • Make sauce:
  • Simmer strawberries in syrup with sugar, stirring, until sugar is dissolved, about 2 minutes. Cool to room temperature, then pur\ée in a blender.
  • Assemble napoleons:
  • Trim and quarter enough strawberries to measure 3 cups. Beat cream in a chilled bowl until it just holds stiff peaks.
  • Put 1 cookie on a plate and spread 1/2 cup whipped cream over it. Top with ‚ cup quartered strawberries and drizzle about 3 tablespoons sauce over them. Lean a second cookie at an angle over berries and lightly dust with confectioners sugar. Make 5 more napoleons in same manner.

ROASTED STRAWBERRY NAPOLEON



Roasted Strawberry Napoleon image

Roasting the strawberries with vanilla for the filling softens them and draws out their sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

2 tablespoons light corn syrup
All-purpose flour, for dusting
1 sheet frozen puff pastry, from standard package (17 1/4 ounces), thawed
2 tablespoons unsalted butter, room temperature
1/2 vanilla bean, split lengthwise
14 medium strawberries (about 1 pint), stems trimmed
1 tablespoon granulated sugar
2 tablespoons Grand Marnier (optional)
1 tablespoon freshly squeezed orange juice
1/2 cup heavy cream
1 tablespoon confectioners' sugar
Orange Pastry Cream
1 tablespoon finely chopped pistachios

Steps:

  • Heat oven to 375 degrees. Line a baking pan with parchment paper, and set aside. Have ready another baking pan, unlined. In a small bowl, combine corn syrup with 1 teaspoon warm water; set aside.
  • Lightly dust a clean work surface with flour. Roll puff-pastry sheet into a 12-inch square; trim edges. Cut sheet on the fold lines, making three 4-by-12-inch rectangles. Place rectangles on lined pan. Top with another piece of parchment. Place the unlined pan on top of the filled pan. Bake puff pastry 8 minutes.
  • Remove the empty pan and top parchment, and return pan to oven. Bake until pastry starts to puff and is light-golden brown, about 8 minutes. Remove from oven; lightly brush with reserved corn-syrup mixture. Using a long metal spatula, gently flip rectangles. Brush again with corn-syrup mixture. Bake until shiny and golden brown, about 9 minutes more. With the spatula, transfer puff pastry to a wire rack to cool completely. Store in an airtight container until ready to use.
  • Increase oven temperature to 450 degrees. Using a pastry brush, coat the bottom of a medium oven-proof saute pan with 1 tablespoon butter; scrape vanilla seeds into butter. Place strawberries, cut sides down, in pan. Sprinkle with granulated sugar, and lay vanilla pod on top. Roast until strawberries start to "slump" and feel soft when squeezed, 10 to 12 minutes. Using a slotted spoon, transfer all but 2 of the berries and vanilla pod to a plate to cool. Reserve juices in pan.
  • Set pan over high heat. If using Grand Marnier, add to pan, and light a match, carefully igniting liqueur; allow flame to burn out, about 1 minute. Reduce heat to medium. Using a fork, mash 2 remaining strawberries; add orange juice. (If not using liqueur, add 2 tablespoons more orange juice). Cook until thick and syrupy, 30 to 40 seconds; discard vanilla pod. Remove from heat. Swirl in the remaining tablespoon butter, and set aside.
  • Combine cream and confectioners' sugar in the bowl of an electric mixer, and whip until stiff peaks form.
  • Without using a tip, close off the end of a pastry bag with a paper clip or clothespin; fill with whipped cream. Repeat, filling a second pastry bag with orange pastry cream. (Alternatively, use two resealable plastic bags, and cut off a corner on each; an offset spatula can also be used to spread both whipped and pastry creams.)
  • Pipe a tablespoon of pastry cream onto the middle of a serving plate. Center a rectangle of puff pastry on top. Leaving a 1/2-inch border, pipe orange pastry cream onto puff pastry. Arrange roasted strawberries on top of pastry cream; scrape any remaining juices from plate into reserved sauce. Place a second rectangle of puff pastry on top of strawberries. Leaving a 1/2-inch border, pipe whipped cream onto second rectangle of puff pastry. Sprinkle with pistachios. Place a third rectangle of puff pastry on top.
  • Using a serrated knife, slice assembled napoleon into 4 pieces. Drizzle with the reserved sauce, and serve.

More about "strawberry blueberry napoleons recipes"

STRAWBERRY & BLUEBERRY NAPOLEON | SIMPLY BEING MOMMY
strawberry-blueberry-napoleon-simply-being-mommy image
2018-12-31 Strawberry & Blueberry Napoleon Recipe. Strawberry & Blueberry Napoleon. Yield: 8. Prep Time: 25 minutes. Cook Time: 12 …
From simplybeingmommy.com
Cuisine Dessert
Total Time 37 mins
Servings 8
Calories 200 per serving
  • Preheat oven to 375 degrees. Place thawed puff pastry sheets on a lightly floured surface and roll out to about 1/8 of an inch. Cut into 24 rectangles. Poke pastry dough several times with a fork to ensure that it will not rise too high. Transfer to baking sheets and brush with melted butter. Bake about 12 minutes, or until golden brown and flaky. Remove from oven and allow to cool completely.
  • While the puff pastry is baking and cooling, in a large bowl, prepare pudding mix with 2 cups of milk, instead of the 3 cups on the package directions. Fold in the Cool Whip, cover and refrigerate until ready to use.
  • In a medium bowl, whisk powdered sugar to remove any lumps. Add water and lemon juice and whisk to make a smooth icing for the tops of the napoleons.


STRAWBERRY-BLUEBERRY NAPOLEONS RECIPE | BON APPéTIT
strawberry-blueberry-napoleons-recipe-bon-apptit image
2003-06-01 Step 1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place 1 phyllo sheet on work surface (cover remaining …
From bonappetit.com
Servings 12
  • 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. DO AHEAD Phyllo squares can be made up to 2 days ahead.
  • 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. DO AHEAD 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. DO AHEAD 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. DO AHEAD Can be made 3 hours ahead. Place napoleons on 2 large baking sheets. Cover and refrigerate.


EASY BLUEBERRY LEMON NAPOLEON DESSERT RECIPE - SHE …
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2019-01-24 Instructions. Preheat oven to 400-degrees F. Cut puff pastry sheet into 9 approximately 3-inch squares; arrange on parchment paper lined baking sheet, sprinkle each square with cinnamon and brown sugar; bake at 400 …
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EASY STRAWBERRY NAPOLEON RECIPE - ENTERTAINING WITH …
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Instructions. Preheat oven to 400F (200C). Turn out puff pastry onto a floured surface. Cut pastry, vertically into 3 equal-sized rectangles, then cut those horizontally into smaller, equal-sized rectangles. Pierce pastry all over with a …
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STRAWBERRY NAPOLEON RECIPE + VIDEO - PINT SIZED BAKER
strawberry-napoleon-recipe-video-pint-sized-baker image
2020-01-22 Preheat oven to 400 F Degrees. On a lightly floured surface unfold thawed pastry and roll to ⅜ inch thickness. Cut into heart shapes with a cookie cutter. In a small bowl whisk together the egg white and water and brush over …
From pintsizedbaker.com


LEMON BLUEBERRY PETITE NAPOLEONS - PEPPERIDGE FARM
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2 cups fresh blueberries. Heat the oven to 375°F. Lightly grease 2 baking sheets. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 24 (1 1/2 x 3-inch) rectangles. Place the pastries …
From pepperidgefarm.com


STRAWBERRY NAPOLEONS – PUFF PASTRY
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Heat the oven to 400°F. Line a baking sheet with parchment paper. Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastry strips onto …
From puffpastry.com


BLUEBERRY-STRAWBERRY NAPOLEONS - MARISOLIO TASTING BAR
Spread the mascarpone and whipped cream mixture on top, spoon on the blueberries and strawberry mixture. Place another puff square on top of that and repeat procedure of the cream and fruit, topping the stack with another puff square. Spoon the Blueberry Balsamic reduction around the Napoleon on the plate. For added pizazz, put a little ...
From marisolio.com
Estimated Reading Time 1 min


STRAWBERRY NAPOLEONS : BC STRAWBERRIES
Ingredients. 2 pkgs.(102 g) instant vanilla pudding mix; 4 cups (1Litre) milk; 4 cups (1Litre) frozen whipped topping; 90 unsalted soda crackers; 4 cups (1Litre) sliced strawberries
From bcstrawberries.com


STRAWBERRY NAPOLEONS | EASY STRAWBERRY DESSERT RECIPE
2018-02-15 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.
From lifeloveandsugar.com


EASY STRAWBERRY NAPOLEONS - THE MIDNIGHT BAKER
Place on baking sheet lined with parchment. 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.
From bakeatmidnite.com


EASY STRAWBERRY NAPOLEON RECIPE - SIX SISTERS' STUFF
2012-02-09 Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to rack to cool. Meanwhile, in a bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly.
From sixsistersstuff.com


STRAWBERRY-BLUEBERRY NAPOLEONS | RECIPE | STRAWBERRY BLUEBERRY, …
Jul 9, 2012 - Strawberry-Blueberry Napoleons Recipe. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


STRAWBERRY-BLUEBERRY NAPOLEONS RECIPE | EPICURIOUS.COM
Aug 8, 2014 - This Pin was discovered by Leah Sengpiel. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


STRAWBERRY MACAROON NAPOLEONS RECIPE | CALIFORNIA STRAWBERRIES
2018-03-27 Place 2 teaspoons of the coconut mixture into each of the cupcake wells. Using the back of a spoon dipped in water, press the coconut mixture into the well so …
From californiastrawberries.com


STRAWBERRY-BLUEBERRY NAPOLEONS RECIPE | BON APPéTIT
2003-05-31 To revisit this article, visit My Profile, thenView saved stories.. Close Alert
From advancejewelrychoice.com


STRAWBERRY BLUEBERRY NAPOLEONS RECIPE
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


STRAWBERRY-BLUEBERRY NAPOLEONS - LACTO OVO VEGETARIAN RECIPES
Strawberry-Blueberry Napoleons could be a super recipe to try. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 31g of fat, and a total of 442 calories. This recipe serves 12. Head to the store and pick up balsamic vinegar, baskets blueberries, powdered sugar, and a few other things to make it …
From fooddiez.com


STRAWBERRY NAPOLEONS - SMUCKER'S
Flatten with metal spatula. Bake additional 2 to 4 minutes or until tops are golden. Place on wire rack to cool completely. Step 3. SPREAD 1/4 cup whipped topping on 6 baked pastries. Stir together preserves and strawberries. Spoon 1/3 cup on top of each pastry. Place another pastry on top of strawberries. Drizzle with chocolate syrup.
From smuckers.com


STRAWBERRY NAPOLEONS - PEPPERIDGE FARM
1/2 cup confectioners' sugar. 2 teaspoons milk. 1.5 cups fresh or frozen sliced strawberries. Heat the oven to 400°F. Line a baking sheet with parchment paper. Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 …
From pepperidgefarm.com


EASY AND DECADENT STRAWBERRY NAPOLEON DESSERT - COOKING WITH …
Preheat oven to 400 degrees. Open the thawed sheet of pastry and cut along the folds with a knife or pizza cutter to make three equal strips. Halve each strip to make six rectangles. On a baking sheet, space the rectangles apart. Bake in the center of the oven for 15 minutes or until well browned. Remove and cool.
From cookingwithlibby.com


STRAWBERRY NAPOLEONS | RECIPE - RACHAEL RAY SHOW
Preparation. Position a rack in the center of the oven and preheat to 350°F. Unfold the puff pastry onto a clean work surface and cut into 12 equal rectangles. Poke 3-4 holes in each with a fork. Transfer to a parchment-lined baking sheet and bake until golden and puffed, 13-15 minuets. Remove from the oven and let the puff pastry cool completely.
From rachaelrayshow.com


FRESH BLUEBERRY NAPOLEONS - CALIFORNIA GIANT BERRY FARMS
A light puff pastry with sweet blueberries and fluffy cream.
From calgiant.com


STRAWBERRY BLUEBERRY NAPOLEONS – COLLEGE RECIPE CAFE
Level of Effort: Super Easy Cost of Ingredients: $2.44 Nutrition Info per Napoleon: 142 calories, 2.4 g fat, 2.9 g protein, 1.2 g fiber, 28 g carbs Desserts make us smile and (unfortunately) they turn us into fatties.
From collegerecipecafe.com


STRAWBERRY NAPOLEON | DRISCOLL'S
CUT OUT 6 cookies from pie crust using cookie cutter. PLACE cookies onto prepared baking sheet. BAKE 12 – 14 minutes or until golden brown. ALLOW cookies to cool completely. POUR 1/2 cup heavy cream into a mixing bowl or the bowl of a stand mixer. ADD 2 tablespoons powdered sugar and ADD 1/2 teaspoon vanilla extract. BEAT until stiff peaks form.
From driscolls.com


STRAWBERRY NAPOLEON RECIPE - BY ANDREA JANSSEN
2016-06-18 Halve the puff pastry sheets. Pipe some cream on one of the puff pastry halves. Top with slices of strawberries and cover with the second slice of puff pastry. Make some glaze (by mixing icing sugar and water) and spread the glaze on the puff pastry. Top with more strawberry slices. The strawberry tompouce is ready to be served.
From byandreajanssen.com


FRESH BLUEBERRY NAPOLEONS - BLUEBERRY.ORG
Preheat oven to 350°F. With a rolling pin, roll bread slices very thin. Cut each slice in half lengthwise. Lightly butter bread on one side. Arrange on baking sheet. Sprinkle wtih sugar. Bake until crisp and beginning to brown, about 10 minutes. Cool to room temperature (If making ahead, wrap tightly store at room temperature) In medium bowl ...
From blueberry.org


RICOTTA-STRAWBERRY NAPOLEONS RECIPE | MYRECIPES
Carefully remove top baking sheet and parchment paper. Cool phyllo on a wire rack. Step 4. Combine ricotta and honey. Combine berries, 1 tablespoon granulated sugar, and liqueur; let stand for 10 minutes. Place 1 phyllo piece on each of 5 dessert plates; top each with 1 1/2 tablespoons ricotta mixture and about 2 tablespoons strawberry mixture.
From myrecipes.com


SIMPLE STRAWBERRY NAPOLEON - THE GINGERED WHISK
In a large bowl, whisk together the sugar, eggs, cornstarch, vanilla and salt until it is combined and thick. Remove half of the hot milk. Leave the remainder in the saucepan off the heat. Temper the egg mixture with the portion of the hot milk that you removed.
From thegingeredwhisk.com


BEST STRAWBERRY WHITE CHOCOLATE NAPOLEON RECIPES | FOOD …
2011-11-03 Step 3. Bake rectangles, one sheet at a time, in centre of preheated oven for 12-15 minutes or until puffed and golden. Cool completely on racks. Step 4. Beat mascarpone cheese until smooth. Gradually beat in sweetened condensed milk, beating until smooth and well combined. In thirds, fold in whipped cream. Step 5.
From foodnetwork.ca


STRAWBERRY NAPOLEONS - SHINE YOUR LIGHT
Ingredients. 1 sheet of puff pastry (half a box) 3.5 oz. box vanilla instant pudding 1 cup milk 1 cup heavy cream, whipped 1/2 cup confectioners sugar
From shineyourlightblog.com


STRAWBERRY NAPOLEONS - TASTE OF THE FRONTIER
2016-05-20 Instructions. Preheat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut each pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles. Place the pastries on the baking sheet. Bake for 15 minutes or until golden brown.
From kleinworthco.com


STRAWBERRY NAPOLEONS RECIPE | MYRECIPES
Step 1. Stir together yogurt and honey; cover and chill yogurt sauce until ready to serve. Advertisement. Step 2. Combine strawberries and 2 Tbsp. sugar; cover and chill until ready to serve. Step 3. Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/4 tsp. sugar.
From myrecipes.com


STRAWBERRY COCONUT NAPOLEONS - IN SEARCH OF YUMMY-NESS
2014-05-11 Put the second sheet pan into the oven to bake. Meanwhile, beat the whipping cream and vanilla extract until soft peaks form. Then add the Mascarpone cheese, condensed milk and coconut cream. Beat until medium peaks form, then place in the fridge to keep cool until you are ready to assemble the Napoleans.
From insearchofyummyness.com


STRAWBERRY-BLUEBERRY NAPOLEONS RECIPE | EAT YOUR BOOKS
Strawberry-blueberry Napoleons from Epicurious by Bon Appetit. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) blueberries; whipping cream; ...
From eatyourbooks.com


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