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Chocolate Napoleons
People will think you fussed over these impressive desserts from Roberta Strohmaier of Lebanon, New Jersey. She uses frozen puff pastry for the flaky shells and dresses up pudding mix for the yummy chocolate filling.
12 Servings
Prep: 30 min. Bake: 10 min.
Ingredients
1 sheet frozen puff pastry, thawed
2 cups cold milk
2 cups (16 ounces) sour cream
2 packages (3.9 ounces
each
) instant chocolate pudding mix
TOPPING:
1 cup confectioners' sugar
2 tablespoons milk
2 ounces semisweet chocolate, melted and cooled
Directions
On a lightly floured surface, roll pastry into a 12-in. square. Cut
into twelve 4-in. x 3-in. rectangles. Place on ungreased baking
sheets. Bake at 400° for 9-12 minutes or until puffed and golden
brown. Remove to wire racks to cool.
In a small bowl, whisk milk and sour cream until smooth. Add pudding
mix; whisk for 2 minutes or until blended. Refrigerate for 5
minutes.
To assemble, split each pastry in half. Spoon pudding mixture over
bottom halves and replace tops. Combine confectioners' sugar and
milk until smooth; drizzle over top. Drizzle with melted chocolate.
Serve immediately. Yield: 12 servings.
Nutrition Facts:
1 serving (1 each) equals 366 calories,
© Taste of Home 2013
2 of 2
Chocolate Napoleons
(continued)
Nutrition Facts:
21 g fat (12 g saturated fat), 58 mg cholesterol, 264 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013