Strawberry Napoleon Recipe

5 1 1
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Strawberry Napoleon Recipe

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5 1 1
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min.

Ingredients

  • 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 vanilla extract
  • TOPPING:
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 pints fresh strawberries, sliced
  • Additional confectioners' sugar

Directions

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. 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.
Originally published as Strawberry Napoleon in Taste of Home August/September 1999, p51

Nutritional Facts

1 each: 475 calories, 29g fat (13g saturated fat), 114mg cholesterol, 226mg sodium, 49g carbohydrate (23g sugars, 5g fiber), 6g protein.

  • 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 vanilla extract
  • TOPPING:
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 pints fresh strawberries, sliced
  • Additional confectioners' sugar
  1. 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.
  2. 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. Gently stir in butter and vanilla. Pour into a bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled.
  3. For topping, beat cream in a chilled large bowl until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
  4. 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.
Originally published as Strawberry Napoleon in Taste of Home August/September 1999, p51

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MY REVIEW
mtnbikerchick User ID: 5919739 71831
Reviewed Apr. 5, 2011

"This is the best strawberry dessert recipe. I have had the actual "real thing" made by Dean for his restaurant - and can never get enough. I have made it on numerous ocassions and get rave reviews. I always try to pass it off as my own - but end up giving credit where credit is due! You can't go wrong!!"

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