BEST EVER STRAWBERRY NAPOLEONS
Super good desert. I've loved this desert since I worked at a fancy restaurant as a waitress putting these together. I've been trying to get the recipe right for the filling for quite sometime and I've finally got it! Enjoy!!!!
Provided by SweetBamaGirl
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Thaw 1/2 box puff pastry dough at room temp for about 45 minutes.
- Cut into 6 squares for larger deserts or 24 squares for smaller ones.
- Bake according to package directions, let cool completely.
- Seperate each sqare into a top and bottom.
- Mix pudding and 1 3/4 cup cold milk for about two minutes then add almond extract.
- For larger desserts spoon a heaping tablespoon of filling onto bottom pastry, then add about a teaspoon off strawberries.
- Top with top pastry and finish off with a dollop of whipped cream and a sprinkle of confectionary sugar. (very chic!).
- For smaller desserts do the same but save out 8 tops. dollop about 2tsp of filling and a few strawberries on the bottom, add another pastry(not the top) then more filling and strawberries. Then add the top and garnish. Serve imediately or refrigerate upto 24 hours.
- It's VERY EASY!
Nutrition Facts : Calories 362.6, Fat 18.1, SaturatedFat 5.6, Cholesterol 10, Sodium 366.9, Carbohydrate 45.4, Fiber 1.4, Sugar 23.4, Protein 5.5
STRAWBERRY NAPOLEONS
This delicious, attractive, and (most importantly) super-easy puff pastry recipe can easily be made low-fat by using fat-free whipped topping and skim milk. This recipe should be enjoyed the same day for best results. Enjoy!
Provided by PESTANO
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
- Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
- Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
- Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 37 g, Cholesterol 2.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 268.2 mg, Sugar 20.1 g
STRAWBERRY NAPOLEONS
Flaky strips of puff pastry are layered with velvety homemade pastry cream and fresh berries in this easy Strawberry Napoleon dessert! Topped with vanilla icing, whipped cream and more fresh strawberries, get ready to serve up a gorgeously sophisticated treat.
Provided by Lindsay
Categories Dessert
Time 53m
Yield 12
Number Of Ingredients 18
Steps:
- Add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
- Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
- Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
- Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks.
- Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
- Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
- Place on a baking sheet and bake for about 13 minutes.
- Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
- To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
- Gently fold the whipped cream into the pastry cream.
- To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
- Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
- Top off the pastry with a third pastry strip on top. Repeat the layering process with the remaining puff pastry, pastry cream and strawberries.
- To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
- To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
- Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Sice, Calories 340 calories, Sugar 35 g, Sodium 59 mg, Fat 17.5 g, SaturatedFat 9.2 g, TransFat 0.3 g, Carbohydrate 40.9 g, Fiber 0.5 g, Protein 5.7 g, Cholesterol 99.1 mg
ROASTED STRAWBERRY NAPOLEON
Roasting the strawberries with vanilla for the filling softens them and draws out their sweetness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Line a baking pan with parchment paper, and set aside. Have ready another baking pan, unlined. In a small bowl, combine corn syrup with 1 teaspoon warm water; set aside.
- Lightly dust a clean work surface with flour. Roll puff-pastry sheet into a 12-inch square; trim edges. Cut sheet on the fold lines, making three 4-by-12-inch rectangles. Place rectangles on lined pan. Top with another piece of parchment. Place the unlined pan on top of the filled pan. Bake puff pastry 8 minutes.
- Remove the empty pan and top parchment, and return pan to oven. Bake until pastry starts to puff and is light-golden brown, about 8 minutes. Remove from oven; lightly brush with reserved corn-syrup mixture. Using a long metal spatula, gently flip rectangles. Brush again with corn-syrup mixture. Bake until shiny and golden brown, about 9 minutes more. With the spatula, transfer puff pastry to a wire rack to cool completely. Store in an airtight container until ready to use.
- Increase oven temperature to 450 degrees. Using a pastry brush, coat the bottom of a medium oven-proof saute pan with 1 tablespoon butter; scrape vanilla seeds into butter. Place strawberries, cut sides down, in pan. Sprinkle with granulated sugar, and lay vanilla pod on top. Roast until strawberries start to "slump" and feel soft when squeezed, 10 to 12 minutes. Using a slotted spoon, transfer all but 2 of the berries and vanilla pod to a plate to cool. Reserve juices in pan.
- Set pan over high heat. If using Grand Marnier, add to pan, and light a match, carefully igniting liqueur; allow flame to burn out, about 1 minute. Reduce heat to medium. Using a fork, mash 2 remaining strawberries; add orange juice. (If not using liqueur, add 2 tablespoons more orange juice). Cook until thick and syrupy, 30 to 40 seconds; discard vanilla pod. Remove from heat. Swirl in the remaining tablespoon butter, and set aside.
- Combine cream and confectioners' sugar in the bowl of an electric mixer, and whip until stiff peaks form.
- Without using a tip, close off the end of a pastry bag with a paper clip or clothespin; fill with whipped cream. Repeat, filling a second pastry bag with orange pastry cream. (Alternatively, use two resealable plastic bags, and cut off a corner on each; an offset spatula can also be used to spread both whipped and pastry creams.)
- Pipe a tablespoon of pastry cream onto the middle of a serving plate. Center a rectangle of puff pastry on top. Leaving a 1/2-inch border, pipe orange pastry cream onto puff pastry. Arrange roasted strawberries on top of pastry cream; scrape any remaining juices from plate into reserved sauce. Place a second rectangle of puff pastry on top of strawberries. Leaving a 1/2-inch border, pipe whipped cream onto second rectangle of puff pastry. Sprinkle with pistachios. Place a third rectangle of puff pastry on top.
- Using a serrated knife, slice assembled napoleon into 4 pieces. Drizzle with the reserved sauce, and serve.
STRAWBERRY NAPOLEONS
making these napoleons doesn't have nearly as much of a learning curve. Putting them together starts with making the pastry cream. If you've never made homemade pastry cream, you're totally missing out. It's SO good! And it's especially good with fresh fruit and whipped cream. What you want is a nice, stable pastry cream. The egg yolks and the cornstarch are the thickeners in this case, along with cooking it over the stove. Too little cooking time and it's too thin, too much and it's a bit too thick. Keep in mind that it will continue to thicken as it cools. So if you cook it until it looks as thick as you'll want it to be when it's cool, it'll be much too thick when actually cool
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 1 Napoleon, 8 serving(s)
Number Of Ingredients 19
Steps:
- To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
- 2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
- 3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
- 4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- 5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks.
- 6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- 7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
- 8. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
- 9. Place on a baking sheet and bake for about 13 minutes.
- 10. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
- 11. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
- 12. Gently fold the whipped cream into the pastry cream.
- 13. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
- 14. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
- 15. Top off the pastry with a third pastry strip on top. Repeat steps 13 through 15 with the remaining puff pastry, pastry cream and strawberries.
- 16. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
- 17. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
- 18. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve. Napoleons are best fresh, or refrigerated for 1-2 days.
Nutrition Facts : Calories 556.2, Fat 33.8, SaturatedFat 12.1, Cholesterol 73, Sodium 186.2, Carbohydrate 57.9, Fiber 1.2, Sugar 26.5, Protein 6.3
STRAWBERRY NAPOLEONS
Tangy creme fraiche and fragrant vanilla bean perk up the whipped cream sandwiched between layers of puff pastry and strawberries in this towering summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Sprinkle work surface with some of granulated sugar. Unfold dough on top and sprinkle with more granulated sugar. If necessary, roll out to a 9 1/2-by-12 1/2-inch rectangle, slightly more than 1/8 inch thick. Using a sharp knife or pastry cutter, cut into a 9-by-12-inch rectangle. Transfer to a baking sheet; freeze 20 minutes. Cut into twelve 4-by-2 1/4-inch rectangles. Transfer to two baking sheets and refrigerate until firm, about 30 minutes.
- Prick rectangles all over with a fork. Coat two wire racks with cooking spray and place one over each set of rectangles (if you only have one cooling rack, work in batches). Bake until pastry just reaches tops of racks, about 15 minutes (do not let it bake into racks and stick). Remove racks; continue to bake until golden and evenly browned, about 15 minutes more. Let cool completely on racks, about 30 minutes.
- With a mixer, whisk cream, creme fraiche, vanilla seeds, and confectioners' sugar on medium speed until stiff peaks form, 1 to 2 minutes. Fit a pastry bag with a large star tip (such as Ateco #825). Split pastry rectangles horizontally (to create 24 pieces total). Choose 8 nice tops; set aside. Arrange a single layer of strawberries over 8 bottom rectangles. Pipe about 2 tablespoons cream over berries. Top with a second layer of berries. Pipe 2 tablespoons cream onto 8 more rectangles. Top with a layer of strawberries. Pipe a dollop of cream onto bottom and place on top of first layer, pressing very gently to help stick. Pipe a dollop of cream on bottom of reserved rectangles and place on top, sugared-sides up. Refrigerate at least 1 hour and up to overnight.
More about "best ever strawberry napoleons recipes"
STRAWBERRY NAPOLEONS - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
5/5 (21)Total Time 30 minsCategory DessertCalories 345 per serving
- In a medium sized mixing bowl beat together the pudding, cream, milk, vanilla and almond extract until thick and smooth. Transfer to a pastry bag or a large ziplock bag and place in fridge.
- Unfold the puff pastry and cut into 12 squares. Place on a parchment or silpat lined baking sheet.
EASY STRAWBERRY NAPOLEONS - THE MIDNIGHT BAKER
From bakeatmidnite.com
STRAWBERRY NAPOLEON RECIPE - BY ANDREA JANSSEN
From byandreajanssen.com
OUR BEST-EVER CHEESECAKE RECIPES - MSN
From msn.com
STRAWBERRY NAPOLEONS - SPEEDBUMP KITCHEN
From speedbumpkitchen.com
EASY AND DECADENT STRAWBERRY NAPOLEON DESSERT
From cookingwithlibby.com
STRAWBERRY NAPOLEONS | EASY STRAWBERRY DESSERT WITH …
From inthekitchenwithmatt.com
EASY STRAWBERRY NAPOLEON - I AM BAKER
From iambaker.net
EASY STRAWBERRY NAPOLEON RECIPE - SIX SISTERS' STUFF
From sixsistersstuff.com
STRAWBERRY LEMON NAPOLEON WITH VANILLA CREAM | TANGLED WITH TASTE
From tangledwithtaste.com
SIMPLE STRAWBERRY NAPOLEON - THE GINGERED WHISK
From thegingeredwhisk.com
STRAWBERRY NAPOLEAN RECIPE
From cookwithnabeela.com
STRAWBERRY NAPOLEONS RECIPE - SHUGARY SWEETS
From shugarysweets.com
BEST BEST EVER STRAWBERRY NAPOLEONS RECIPES
From alicerecipes.com
STRAWBERRY NAPOLEON - GOOD THINGS BAKING CO
From goodthingsbaking.com
EASY STRAWBERRY NAPOLEON DESSERT RECIPE WITH PUFF PASTRY - GO GO …
From gogogogourmet.com
STRAWBERRY NAPOLEON RECIPE + VIDEO • PINT SIZED BAKER
From pintsizedbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #pies-and-tarts #desserts #fruit #easy #beginner-cook #dinner-party #holiday-event #romantic #crusts-pastry-dough-2 #dietary #inexpensive #low-in-something #berries #strawberries #taste-mood #sweet #4-hours-or-less
You'll also love