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Miniature Napoleons

It can be a challenge to come up with an elegant dessert that works well for a cocktail party. These impressive, bite-size sweets are easy to eat while mingling.—Taste of Home Test Kitchen

54 ServingsPrep: 30 min. + chilling Bake: 10 min. + freezing

Ingredients

6 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup 2% milk
1 egg yolk, beaten
2 tablespoons butter, divided
1/2 teaspoon vanilla extract
1 sheet frozen puff pastry, thawed
1/2 cup heavy whipping cream
2 ounces semisweet chocolate, chopped

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Stir in
milk until smooth. Cook and stir over medium heat until thickened
and bubbly. Reduce heat; cook and stir 1 minute longer.
Remove from the heat. Stir a small amount of hot mixture into egg
yolk; return all to the pan, stirring constantly. Bring to a gentle
boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1
tablespoon butter and vanilla. Cool to room temperature without
stirring. Refrigerate until chilled.
Unfold puff pastry; place on an ungreased baking sheet. Prick dough
thoroughly with a fork. Bake according to package directions. Remove
to a wire rack to cool
In a small bowl, beat cream until stiff peaks form. Fold into

2 of 2

Miniature Napoleons (continued)

Directions (continued)

custard. Use a fork to split pastry in half horizontally. Spread
filling over the bottom half; replace top. Cover and freeze for 4
hours or until firm.
Cut into 1-1/2-in. x 1-in. rectangles. In a microwave, melt chocolate
and remaining butter; stir until smooth. Drizzle over pastries.
Freeze until serving. Yield: 4-1/2 dozen.

Nutrition Facts: 1 pastry equals 49 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 32 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.