Strawberry Napoleons With Lemon Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Strawberry Napoleons image

Categories     Desserts

Time 35m

Number Of Ingredients 11

1 sheet frozen puff pastry
8 to 10 ounces sliced, ripe strawberries
1 tablespoon pure vanilla extract
1 to 2 tablespoons honey
pinch of flaky sea salt (like Maldon's)
powdered sugar for sprinkling
4 ounces cream cheese or mascarpone
juice from 1 meyer lemon
1/3 cup heavy whipping cream
2 or 3 tablespoons powdered sugar (or to taste)
1 to 2 teaspoons lemon zest


  • Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment.
  • Thaw the sheet of puff pastry according to package instructions. When thawed, roll out on a lightly floured surface into a 10x15 inch rectangle. Gently transfer to prepared baking sheet. Cover with another piece of parchment paper and lay a second baking sheet (the same or slightly smaller size) on top to keep the pastry from puffing up unevenly. Bake for 15 minutes, or until golden.
  • While the puff pastry is thawing, combine the sliced strawberries, vanilla, honey, and salt in a bowl. Stir to combine well and let sit for at least 15 minutes and up to 30 to really let the juices marinate.
  • When the puff pastry is done baking, cool for about 5 minutes then transfer to a large cutting board. Use a pizza wheel to cut the sheet into 12 equal pieces.
  • Using an electric mixer, whip together the cream cheese/mascarpone and lemon juice until smooth. Add the whipping cream and sugar and beat until stiff peaks form. Fold in the lemon zest. Refrigerate until ready to use.
  • Put a large dollop of cream on 8 of the pastry squares. Top with a generous spoonful of strawberries and their juices.
  • To assemble the Strawberry Napoleons, stack two pieces of pastry squares topped with berries and cream and then top with a plain pastry square. Dust with powdered sugar. Garnish with a sprig of fresh thyme (optional) and a drizzle of honey. Eat immediately.


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)


  • 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 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


  • 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 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


  • 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 Napoleons with Lemon Cream image

Categories     Milk/Cream     Food Processor     Dairy     Fruit     Dessert     Bake     Strawberry     Lemon     Summer     Chill     Bon Appétit

Yield Serves 8

Number Of Ingredients 18

For lemon cream
1 teaspoon unflavored gelatin
2 tablespoons cold water
3/4 cup frozen lemonade concentrate, thawed
6 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter
4 large egg yolks
1 large egg
1/2 cup chilled whipping cream
For phyllo pastries
5 fresh phyllo pastry sheets or frozen, thawed
6 tablespoons (3/4 stick) unsalted butter, melted
5 tablespoons sugar
For strawberry sauce
4 1/2 cups sliced hulled strawberries
6 tablespoons sugar
Powdered sugar
10 whole strawberries


  • Make lemon cream:
  • Sprinkle gelatin over cold water in small bowl; let stand until soft, about 10 minutes. Combine lemonade concentrate, sugar, butter, yolks and egg in medium metal bowl. Set bowl over saucepan of simmering water; whisk until candy thermometer registers 160°F., about 5 minutes. Remove from over water; whisk in gelatin mixture. Strain into large bowl. Set in larger bowl or ice water. Stir until mixture is cool and beginning to thicken but not set, about 10 minutes. Beat cream in medium bowl to firm peaks; fold into lemon mixture. Chill at least 4 hours.
  • Make phyllo pastries:
  • Preheat oven to 350°F. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo with butter; sprinkle with sugar. Repeat with remaining phyllo, butter and sugar. Cut phyllo stack into twenty 3-inch squares. Transfer squares to baking sheets. Bake until dark golden, watching closely, about 12 minutes. Transfer to racks; cool. (Lemon cream and phyllo squares can be made 1 day ahead. Keep cream chilled. Store phyllo squares airtight at room temperature.)
  • Make strawberry sauce:
  • Simmer 2 1/4 cups sliced strawberries and 6 tablespoons sugar in heavy medium saucepan until strawberries are soft, stirring occasionally, about 5 minutes. Purée in processor. Strain into small bowl. Chill.
  • Place 10 phyllo squares on work surface. Transfer lemon cream to pastry bag fitted with large star tip. Pipe lemon cream over squares, leaving 1/2-inch border on sides. Arrange sliced berries in single layer over cream. Pipe small rosette of cream atop berries. Top each with phyllo square. Pipe rosette of cream atop phyllo. Sprinkle with powdered sugar. Garnish each with whole berry. Serve with sauce.


Strawberry Napoleons With Prosecco Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 sheet frozen puff pastry, thawed
1 large egg yolk
3 tablespoons sugar
1 quart strawberries, hulled and quartered
1/4 cup sugar
1 teaspoon vanilla extract
1/3 cup sliced almonds
3/4 cup cold mascarpone cheese
1/3 cup cold heavy cream
1/4 cup cold prosecco


  • 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


Berry Napoleon With Lemon Curd image

This puff pastry is an easy version of classic puff pastry. It combines the techniques of short pastry and classic puff pastry.

Provided by Olha7397

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 cups minus 1 tablespoon sifted unbleached all-purpose flour
1 tablespoon cornstarch
1 cup unsalted butter
3/4 teaspoon salt
1/3-1/2 cup ice cold water
12 egg yolks
3 cups sugar
2 regular lemons, juice of
6 meyer lemons, juice of
4 meyer lemons, rind of or 4 regular lemons, rind of, grated
1 teaspoon lime rind, finely grated
1 teaspoon orange rind, finely grated
1 teaspoon regular lemon rind, finely grated
1/2 cup melted butter
confectioners' sugar
1 (10 ounce) package frozen raspberries


  • FOR THE PASTRY: Make a well in the flour. Add the cornstarch. Cut the butter in 1 1/2 Tablespoon chunks. Add the salt. Mash the butter into the flour with your fingers until the particles of butter are the size of whole macadamia nuts.
  • Mix in the ice water, 1 Tablespoon at a time, introducing it with your fingertips. Press the small balls of dough that will form into a large one. With the heel of your hand, lightly push the ball of dough forward into large pieces and then gather it into a ball. Shape into a rectangle 6 1/2 inches by 4 1/2 inches. Refrigerate for 1 hour, preferably in the vegetable crisper.
  • Roll the dough 6 inches away from you and then 6 inches toward you, keeping it 6 1/2 inches wide and never less that 1/3 inch thick. Do not bear down on the dough. Roll it out parallel to the countertop in 1 or 2 strokes. If the dough becomes wider than 6 1/2 inches, block it on each side by place the rolling pin parallel to the edge of the dough and tapping it gently toward the dough. The dough edge will straighten. Fold the dough in 3 folds. Turn the dough 90 degrees so it looks like a book ready to be opened.
  • With a bit of pressure applied with the rolling pin at the top and bottom seams, pinch the layers of dough slightly to prevent the butter from escaping later. Roll out the dough again and fold it a second time, exactly as described above.
  • You will have given it two turns. If the package of dough is less than 6 inches wide, tap it gently with the rolling pin to flatten it. To keep track of the turns, punch small depressions on the surface of the dough with your fingertips.
  • Put the dough on a lightly floured plate. Cover it loosely with a sheet of Saran Wrap (plastic wrap) and put it to cool in the vegetable crisper of the refrigerator. The dough should rest for at least 1 hour.
  • Finish the dough by giving it two more series of two turns, exactly as described above. Rest the dough for 30 minutes between each series of turns. After turns 3 and 4, punch 4 small depressions on the surface of the dough; after turns 5 and 6, trace an X. That will remind you that the pastry is finished and may be used anytime.
  • Roll out after chilling deeply for 1 to 2 hours and cut in the shape that you desire.
  • Preheat oven to 400°F.
  • Cut the puff pastry in half. Roll each half into 2 sheets, each 1/8 inch thick and as wide and long as you can make it. Bake between 2 black baking sheets for 15 minutes until brown.
  • Cool and cut into rectangles 1 inch by 3 inches.
  • TO PREPARE THE LEMON CURD: Beat the egg yolks with the sugar in an electric mixer until extremely thick. The mixture should form a heavy ribbon. Transfer to a large saucepan. Gradually add the lemon juice as you beat over VERY LOW HEAT, until the curd thickens heavily. Add all the rinds and gradually the melted butter, and cool completely.
  • TO BUILD THE NAPOLEONS: Put the lemon curd into a pastry bag fitted with a 1/3 inch wide, round plain nozzle. Cover 1 rectangle of pastry with an even layer of curd. Top that layer with a second rectangle of pastry. Cover that second rectangle with curd and top with a third rectangle of pastry. Powder each napoleon with confectioner's sugar.
  • Thaw the raspberries. Remove half of their syrup. Blend to a puree in the blender and strain to discard all seeds. To serve, put one napoleon on a desert plate and surround with raspberry puree. This recipe will make 8 to 10 beautiful napoleons.
  • VARIATION: Fresh Berry Napoleons: Instead of using just lemon curd, try the following idea. Pipe the lemon curd between the layers, as in the recipe, but add strawberries on the first layer, blueberries on the second, and raspberries on the third. Do not serve with the raspberry sauce; the berries will make their own sauce as you eat the napoleons.
  • Madeleine Cooks.
  • If you cannot find Meyer lemons, you can substitute Eureka or Lisbon lemons.
  • Meyer lemon is a hybrid, a cross between a regular lemon and either an orange or a mandarin. They're sometimes smaller than a regular lemon, rounder in shape, with a thin, soft, and smooth rind which ranges from greenish when slightly immature to a rich yellow-orange when fully ripe. The rind lacks the typical lemon peel oil aroma and the pulp is darker yellow and less acidic than a regular lemon. The complex flavor and aroma hints of sweet lime, lemon and mandarin.
  • Use it for most purposes as you would a regular lemon. It's perfect for a soufflé or lemon tart and, because it's sweeter than a regular lemon, makes good lemonade requiring less sugar. On the other hand, when you want a more acidic lemon taste, as in a vinaigrette or marinade, you're probably better off using a regular lemon.

Nutrition Facts : Calories 835.6, Fat 41, SaturatedFat 24.1, Cholesterol 374.7, Sodium 315.6, Carbohydrate 114, Fiber 2.7, Sugar 84, Protein 7.7


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
1/2 cup whipped cream or non-dairy topping
1 cup vanilla pudding
sliced strawberries
confectioners' sugar


  • 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.


Rough Puff Napoleons with Lemon Cream and Berries image

Looks can be deceiving. Traditional puff pastry is time consuming, but this re-invented "rough puff" uses a simple shortcut to get many textures in one bite -- crispy, flaky and buttery. Layers of baked pastry sandwich a creamy lemon custard in this dessert that is simultaneously light and rich.

Provided by Food Network

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 16

2 cups bread flour, plus more for dusting
1 1/4 teaspoons kosher salt
10 ounces (2 1/2 sticks) cold unsalted butter, cubed
1/4 cup cold water
Confectioners' sugar, for dusting
3/4 cup freshly squeezed lemon juice plus 1 teaspoon lemon zest
3/4 cup granulated sugar
3 large eggs plus 1 large egg yolk
6 tablespoons unsalted butter, cubed
1 cup heavy cream
1 cup confectioners' sugar
2 cups blueberries
1 cup granulated sugar
Juice of 1/2 lemon
1 cup fresh blueberries
1 cup fresh raspberries


  • For the rough puff: Combine the flour and salt in a large bowl. Add the butter and use a pastry cutter or your hands to cut or rub the butter into the flour until it is covered with flour and resembles chunky wet sand. There should still be chunks of butter visible in your mixture -- do not overwork.
  • Add the cold water slowly and start to mix until the dough comes together. It will still be quite shaggy and crumbly.
  • Lay out a large piece of plastic wrap and dump the dough in the center. Wrap the dough tightly, pressing down firmly to help compress and form it into a square. Allow the dough to rest in the refrigerator for at least 30 minutes and up to 1 day.
  • Put the dough on a lightly floured surface and roll out to approximately a 10-by-16-inch rectangle. (You should still see butter marbled in the dough.) Using a letter-folding technique, fold the top third down and bring the bottom third up, folding over the center like a letter. Turn the dough one-quarter and roll out again to three times its length. If the dough is too soft, chill in the refrigerator for 20 minutes. After rolling, repeat the letter fold a second time. Cut the dough in half to make 2 squares. Wrap each in plastic wrap and chill for at least 30 minutes and up to 1 day.
  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
  • Roll out 1 piece of the chilled dough into a 1/4-inch-thick-square (or slightly thinner). Trim the edges so they are even and cut into nine 2-by-4-inch rectangles. Move the dough rectangles to one of the prepared baking sheets and chill for 20 minutes. Repeat the rolling, cutting and chilling process with the remaining piece of dough.
  • Dust the dough rectangles lightly with confectioners' sugar and place a second piece of parchment on top. Top with a second baking sheet to control the rise of the dough.
  • Bake for 20 minutes. Remove the top baking sheet and parchment paper and continue baking until deep golden brown, about 10 minutes. Transfer the pastry pieces to a wire rack to cool completely.
  • For the lemon cream: Bring the lemon juice to a simmer in a medium saucepan. Whisk together the lemon zest, sugar, eggs and egg yolk in a small bowl. When the lemon juice begins to simmer, temper the egg mixture by adding a small amount of hot liquid to the eggs while constantly whisking. Add the warmed egg mixture back to the pot and continue to cook over medium heat, whisking continuously. When the mixture is thick enough to coat the back of a spoon, strain the curd through a fine-mesh strainer into a medium bowl. Finish by whisking the butter into the hot curd. Cool completely in the refrigerator.
  • In the bowl of a stand mixer fitted with a whisk attachment, add heavy cream and powdered sugar and whip to soft peaks.
  • Fold the cooled lemon curd into the whipped cream, taking care not to deflate the mixture too much. Scoop the lemon cream into a piping bag fitted with a large star tip and keep refrigerated until ready to use.
  • For the blueberry coulis: Add the blueberries, sugar, lemon juice and 1/4 cup water to a medium saucepan. Bring the mixture to a boil, stirring to make sure the sugar dissolves. Continue to boil for 10 minutes, until the mixture thickens and coats the back of a spoon. Strain the coulis through a fine-mesh strainer and cool completely.
  • To build the Napoleons, drizzle the blueberry coulis onto a plate. Pipe the lemon cream onto one pastry rectangle from end to end. Top with a second piece of pastry and repeat the piping with lemon cream. Top with a third piece of pastry and pipe one more layer of lemon cream. Garnish with fresh blueberries and raspberries.


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


  • 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.


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
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
3 pints fresh strawberries, sliced
Additional confectioners' sugar


  • 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 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


  • 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

More about "strawberry napoleons with lemon cream recipes"

lemon-berry-napoleon-oh-sweet-basil image
2013-07-10 Make the lemon curd according to directions and allow to set in the fridge. Use 1 Cup of the lemon curd and 1/3 cup of the whipped cream and fold together carefully. Place on puff pastry down, spread with a layer of lemon …

crescent-strawberry-napoleons-recipe-pillsburycom image
2018-10-23 Cut each rectangle into quarters. Place on ungreased cookie sheet. Press each rectangle to form 3x2-inch rectangle. Sprinkle each with sugar. 4. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to …

strawberry-mille-feuille-napoleon-pastry-veena image
2020-01-23 Click to videos on how to make these. In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla bean paste, and salt. Gradually add the milk to the egg mixture while whisking to prevent lumps. Place the sauce …

strawberry-cream-napoleons-lemoine-family image
2015-03-03 Preheat your oven to 375 degrees. Unfold both pieces of puff pastry onto a non stick surface and cut each piece into 6 even rectangles. Place onto a lined baking sheet and bake until golden, about 26-28 minutes.

strawberry-napoleon-recipe-video-pint-sized-baker image
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 the puff pastry. …

easy-blueberry-lemon-napoleon-dessert-recipe-she image
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 …

strawberry-and-cream-napoleon-recipe-my-latina image
2018-09-10 Put a piece of the puff pastry on a plate. Using a pastry bag, add a layer of whipped cream to the puff pastry. Add a layer of fresh strawberries, glazed in sugar. Repeat the process one (or more) more times before ending …

easy-strawberry-napoleon-recipe-entertaining-with image
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 …

2011-05-26 ½ cup well chilled whipping cream . 2 tbsp confectioners' sugar . 3 tbsp sour cream . 2 tsp freshly grated lemon zest . Garnish: fresh lemon zest, removed with a …
Estimated Reading Time 2 mins

2017-03-27 Preheat oven to 350. On a baking sheet topped with parchment paper, lay your puff pastry sheets. Cover puff pastries with a second sheet of parchment paper, and top with a second baking sheet. Bake for 18 minutes. Remove from oven, and brush the top of each pastry with 1 tablespoon of Light Corn Syrup each.

2011-12-30 Whisk constantly over medium heat 5 minutes or until boiling and very thick. Add butter and stir until melted. Strain into a bowl. Place bowl in a larger bowl of ice water. Stir occasionally until ...

2015-02-05 6. Bake (at 400 degrees) for 12-15 minutes or until the pastry has puffed and is golden brown along the outside. 7. Remove the to a wire rack and allow them to cool for 10 minutes. Then carefully split each pastry open, making a top and a bottom. 8. While your pastries cook and cool, make the filling.

Add your review, photo or comments for Strawberry-Alomond Cream Napoleons with Strawberry Sauce. American Appetizers Pastries American Appetizers Pastries …

Separate the egg yolks and whites and put the yolks in a bowl. Whisk in the sugar, salt, and flour into the yolks until you have a thick, smooth paste that has lightened to a pale yellow–this will take 3-4 minutes by hand. Bring the milk to a simmer over medium-low heat, then remove it …

Instructions. Heat oven to 400°F. Thaw folded pastry sheet 20 minutes. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to …

2020-03-10 Instructions. Preheat the oven to 400 degrees. Sprinkle the strawberries with 1 teaspoon of sugar and let sit. In a medium sized mixing bowl beat together the pudding, cream, milk, vanilla and almond extract until thick and smooth. Transfer to a pastry bag or a large ziplock bag and place in fridge.

2018-02-15 Add the egg yolks to a medium sized bowl and gently beat them together. Set aside. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. Reduce heat to medium and simmer for 2 minutes.

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.

2016-06-18 A Strawberry napoleon recipe, doesn't that sound delicious and full of summer vibes. A pastry with fresh strawberries cream and a glaze. A delicious strawberry napoleon dessert Equipment A conventional oven is used. When using a convection oven (with air fan) decrease the temperature wit 30 °F / 20 °C Baking tray Parchment paper Hand Mixer. …

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.

Mar 29, 2017 - Crisp flaky layers of puff pastry with vanilla cream & strawberries, sprinkled with lemon zest & powdered sugar. Easy delicious Strawberry Lemon Napoleon!

2020-12-04 Instructions. Preheat the oven to 350°F and line a baking sheet with parchment paper. Unpackage one sheet of puff pastry and use a rolling pin to smooth out creases. Cut the puff pastry sheet into three 3.5”x7” pieces, and place on the parchment paper. Beat one egg in a small bowl. Brush the egg over the puff pastry sheets.

2006-07-05 In a small bowl, toss the sliced strawberries with one-fourth teaspoon lemon zest and 2 teaspoons of sugar. 2. In another bowl, toss the halved strawberries and the raspberries with a generous ...

Make lemon cream: Sprinkle gelatin over cold water in small bowl; let stand until soft, about 10 minutes. Combine lemonade concentrate, sugar, butter, yolks and egg in medium metal bowl. Combine lemonade concentrate, sugar, butter, yolks and egg in medium metal bowl.

2014-06-03 3 sheets phyllo pastry. 1/4 cup butter, melted. 2 egg whites, beaten until holding soft peaks. 3 tbsp granulated sugar. 2 cups sliced strawberries. 1/4 cup whipping cream

Can be prepared in 45 minutes or less. Makes about 1⅓ cups of lemon cream 1 pound rhubarb, cut into ¼-inch-thick slices (about 3 cups) ½ cup firmly packed light brown sugar ¼ teaspoon cinnamon 1½ teaspoons fresh lemon juice 1 pint strawberries 1 sheet frozen puff pastry (about ½ pound), thawed confectioners' sugar (garnish) ½ cup well-chilled heavy cream 2 tablespoons …

To make strawberry sauce; halve the remaining strawberries and puree in blender with granulated sugar and lemon juice until smooth; set aside. Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced berries, dividing equally. Cover with pastry tops. Dust with powdered sugar. Serve with strawberry …

2014-07-30 Puff pastry filled with lemon mousse and fresh strawberries.

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. Ingredients […]

2016-04-26 To prepare the strawberry-rhubarb syrup: Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil then reduce heat and simmer for 20-25 minutes. Strain the mixture through a fine mesh sieve and let cool. To serve: Use a pastry bag to pipe whipped cream onto a rectangle of phyllo dough.

2018-09-08 Step 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Step 2. Unfold the pastry sheet on your work surface. If …

2020-06-05 Place whipped cream in a large piping bag. After each puff pastry square is separated, layer the bottom with 1 tablespoon of lemon pudding. Add 4-5 raspberries on top of the lemon. Pipe whipped cream onto each square. Add the top layer of the puff pastry and sprinkle each with a pinch of powdered sugar.

Related Search