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Valentine Napoleons

 Valentine Napoleons
These pastries are quick to fix, thanks to convenient puff pastry! Field editor Kathleen Taugher of East Troy, Wisconsin fills the hearts with a pudding and cream mixture and strawberries.
12 ServingsPrep/Total Time: 30 min.


  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1-1/4 cups sliced fresh strawberries
  • Additional confectioners' sugar


  • On a lightly floured surface, roll out each pastry sheet to 1/8-in.
  • thickness. Using a 3-1/2-in. heart-shaped cookie cutter, cut out 12
  • hearts. Place on ungreased baking sheets. Bake at 400° for 8-11
  • minutes or until golden brown. Remove to wire racks to cool.
  • In a large bowl, whisk milk and pudding mix for 2 minutes (mixture
  • will be thick).
  • In another large bowl, beat cream until it begins to thicken. Beat in
  • confectioners' sugar until soft peaks form. Fold into pudding.
  • Split puff pastry hearts in half. Place bottom halves on serving
  • plates. Spoon 1/4 cup filling over each; top with strawberries and
  • pastry tops. Sprinkle with confectioners' sugar. Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 325 calories,

2 of 2

Valentine Napoleons (continued)

Nutritional Facts: 19 g fat (7 g saturated fat), 30 mg cholesterol, 265 mg sodium, 36 g carbohydrate, 3 g fiber, 4 g protein.