Easy Strawberry Napoleons
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min. + cooling
YIELD: 6 servings.
Layers of light, flaky pastry sandwich creamy vanilla filling and fresh strawberries. This easily-assembled dessert looks like you fussed for hours!—Taste of Home Cooking School, Greendale, Wisconsin
Ingredients
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1 sheet puff pastry, thawed according to package directions
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1 quart fresh strawberries, sliced
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2 tablespoons sugar
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1/4 teaspoon vanilla extract
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1 cup cold whole milk
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1 package (3.4 ounces) instant vanilla pudding mix
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2 cups whipped topping
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1/2 cup semisweet chocolate chips
Directions
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1.
Preheat oven to 400°. Unfold thawed puff pastry on cutting board. With a sharp knife, cut pastry into nine squares. Place on baking sheet coated with cooking spray. Bake 10-15 minutes or until golden brown. Remove from pan to wire rack to cool completely.
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2.
In a large bowl, combine the strawberries, sugar and vanilla; set aside. In another bowl, whisk milk and pudding mix for two minutes. Let stand for 2 minutes or until soft set. Stir in whipped topping and until thoroughly blended. Cover and refrigerate.
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3.
To assemble, split puff pastry squares horizontally for a total of 18 squares. Set aside six tops. Place six of the remaining puff pastry pieces on individual serving plates. Spread about 1/4 cup pudding mixture over each pastry square. Top with a spoonful of strawberries and another piece of puff pastry. Spread remaining pudding mixture over pastry pieces. Top with remaining strawberries and reserved pastry tops.
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4.
In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Transfer chocolate to a small, heavy-duty plastic bag. Cut a tiny corner from bag; squeeze chocolate over napoleons.
Nutrition Facts
1 each: 464 calories, 21g fat (10g saturated fat), 6mg cholesterol, 384mg sodium, 65g carbohydrate (33g sugars, 6g fiber), 6g protein.
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