Monday, May 21, 2012

Strawberry Napoleon, Happy Strawberries and Cream Day!

Happy Strawberries and Cream Day! Can't pass up an opportunity to showcase one of my favorite abundant fruits! Strawberry season is one of my favorite seasons of the year. I dried Strawberries in the oven, I make frozen strawberry compote and jam. And of course, these Strawberry Napoleons are a staple on my dessert list all season long! Enjoy!!

Strawberry Napoleons


1 sheet Prepared Puff Pastry
½ cup strawberry preserves
1 ½ cups sliced Strawberries (4 whole berries, garnish)
3.4 oz. box Instant Vanilla Pudding Mix
2 cups Heavy cream (May substitute Milk)


Preheat oven to 400 ° f

Line a Baking Sheet with parchment.

Defrost Pastry according to box directions.

Remove Pastry sheets from sleeve one at a time.
Lay Pastry sheet out on floured board.
Cut pastry along folds.
Cut each strip into 3 even pieces.
Place each Square onto parchment lined baking sheet.
Dock each square lightly with a fork.
Bake according to box directions.
**You need 1 1/2 squares per Napoleon, so do the math according to how many servings you wish yield.

While Pastry is baking:
Place Strawberry preserves in a small microwave safe bowl.
Heat preserves for 60 seconds.
Place cut strawberries into warm preserves. Set aside.

In a Large cold mixing bowl Beat together Heavy cream and Vanilla Pudding Mix.
Upon reaching full thickness, place pudding in refrigerator for 15-20 minutes

Insert a fork or little serrated knife into pastry square, Split each Pastry square in half.
Place bottom half of pastry square onto the serving plate.
Place 2-3 tbsp. vanilla pudding onto bottom pastry.
Place Pastry Square (Inside facing up) on top of vanilla pudding (it will serve to hold strawberries like a cup)
Place 2-3 tbsp. of Strawberries into cavern of pastry.
Top with a Pastry top. Garnish with small dollop of pudding and reserved whole strawberry.
Continue for remaining Napoleons.