Strawberry Napoleons Recipes

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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-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


  • 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 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.


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

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 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


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


  • 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.


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


  • 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


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


  • 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.


Strawberry Napoleons image

Surprise A: These strawberry napoleons are a cinch to make. Surprise B: They're made from a Healthy Living recipe. Surprise C: This is not a joke!

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 12 servings.

Number Of Ingredients 8

1 env. KNOX Unflavored Gelatine
1/2 cup fat-free milk
1/3 cup sugar
1 cup vanilla low-fat yogurt
1 cup POLLY-O FREE Natural Nonfat Ricotta Cheese
1 tsp. grated lemon zest
1/2 cup chopped strawberries
18 graham crackers, broken in half (36 squares)


  • Sprinkle gelatine over milk in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Add sugar; stir until dissolved. Cool slightly.
  • Place yogurt, ricotta cheese and lemon zest in blender; cover. Blend until smooth. Gradually add gelatine mixture, blending well after each addition. Pour into medium bowl; cover. Refrigerate 30 min. or until slightly thickened.
  • Stir in strawberries. Refrigerate an additional 30 min. or until mixture is of mounding consistency. Top each of 12 graham squares with 2 Tbsp. of the strawberry mixture; cover each with a second graham square. Repeat layers once. Refrigerate until ready to serve. Store leftover desserts in refrigerator.

Nutrition Facts : Calories 160, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g


Strawberry Napoleon image

Make and share this Strawberry Napoleon recipe from

Provided by Dimpi

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

1 sheet puff pastry, thawed if frozen (half of a 1.1LB package)
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup milk, cold
1 1/2 cups sweetened whipped cream
1 1/2 cups sliced fresh strawberries


  • 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.


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.


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.

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All cool recipes and cooking guide for Easy Strawberry Napoleon Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Way To Cook Okra Healthy Shrimp Scampi Pasta Recipe Easy Healthy Shrimp Scampi Recipe ...

2020-05-15 Cut each strip in half, creating 6 rectangles. Place on a baking sheet and bake in a 400 degree oven for 11-15 minutes, until lightly browned. Remove and cool completely. Slice in half lengthwise through center. Set aside. In a large mixing bowl, beat cream cheese, sugar and heavy cream for 5 minutes, until fluffy.

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 fork, transfer to a rimmed lined baking sheet, lined with parchment paper.

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.

2018-05-10 Instructions. Preheat the oven to 375. Unfold the puff pastry. Using a sharp knife or pizza cutter, cut along the fold lines, then cut into thirds the opposite direction, so you end up with 9 squares. Spray a cookie sheet or line with parchment paper. Place each square on the sheet, spacing about 1" apart.

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.

2016-05-20 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. Transfer to cooling rack & cool for 10 minutes.

Strawberry Napoleon Recipe. Print . Strawberry Napoleon is a classic French dessert made from layers of flaky puff pastry, homemade pastry cream and fresh strawberries. This dessert looks fancy, but is simple and perfect for kids to help make! Prep Time 15 minutes. Cook Time 40 minutes. Additional Time 4 hours. Total Time 4 hours 55 minutes. Ingredients Pastry Cream. 2 …

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.

2014-05-31 Line baking sheet with parchment paper. Cut puff pastry into (12) 4"x3" rectangles. Place on lined baking sheet and bake for 9-10 minutes or until golden. Remove to a wire rack and let cool. Whisk together milk, creamer and Greek yogurt until smooth. Whisk in …

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 …

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.

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.

2013-07-17 Directions: Bake puff pastry squares according to package directions. Prepare strawberries and basil and set aside. Combine 1 cup milk with instant vanilla pudding and beat with an electric mixer until thickened. Add Cool Whip and fold in. Beat with the electric mixer until well-incorporated. Set aside.

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.

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