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Strawberry Napoleon
Time: 35 mins
Ingredients
- 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
Directions
- 1 Thaw the frozen puff pastry by placing it in room temperature for 30 minutes.
- 2 Preheat the oven to 400\u00b0F.
- 3 Once thawed, unfold the pastry on a lightly floured surface and cut it into 3 strips along the fold mark.
- 4 Cut each of the 3 strips into 4 rectangles; you will have a total of 12 same sized rectangles.
- 5 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.
- 6 Remove the baking sheet from the oven and let the pastry cool.
- 7 In the meantime, make the vanilla pudding according to the package directions using the cold milk.
- 8 Fold in the whipped cream into the set vanilla pudding.
- 9 Now break apart each pastry rectangle into 2 layers - top and bottom; you now have 24 rectangles.
- 10 Keep aside 8 top layers.
- 11 Line up 8 bottom parts and spoon \u00bd of the vanilla mixture on them, dividing equally between the 8 pastries.
- 12 Top with strawberry slices and another piece of pastry.
- 13 Repeat with the remaining vanilla mixture and strawberry slices.
- 14 Top with the reserved pastry tops.
- 15 Garnish with a few slices of strawberry and a dusting of powdered sugar.
- 16 Either serve immediately or the patries can be refrigerated for upto 3 hours.
- 17 Note that the preparation time does not include time to thaw the pastry.
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