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Strawberry Napoleon

 Strawberry Napoleon
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
12 ServingsPrep: 15 min. + chilling Bake: 30 min.


  • 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 McCormick® Pure Vanilla Extract
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure 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.

2 of 2

Strawberry Napoleon (continued)

Directions (continued)

  • 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. Yield: 12 servings.
Nutritional Facts: One serving equals 475 calories, 29 g fat (13 g saturated fat), 114 mg cholesterol, 226 mg sodium, 49 g carbohydrate, 5 g fiber, 6 g protein.