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Chocolate Napoleons

 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 ServingsPrep: 30 min. Bake: 10 min.


  • 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
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 2 ounces semisweet chocolate, melted and cooled


  • 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.
Nutritional Facts: 1 serving (1 each) equals 366 calories,

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Chocolate Napoleons (continued)

Nutritional Facts: 21 g fat (12 g saturated fat), 58 mg cholesterol, 264 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.