EASY CHERRY-FILLED NAPOLEONS
I haven't tried this recipe yet, but I hope to do so soon.
Provided by Stevie Seber
Categories Fruit Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400 degrees F. Unfold pastry on a lightly floured surface; roll lightly to remove folds. Cut in half lengthwise. Cut each piece crosswise into 5 2" wide rectangles, and place on baking sheet. Bake 12- 14 minutes or until golden; remove to wire rack to cool.
- 2. Beat pudding mix and sour cream at low speed with an electric mixer until thickened, about 2 minutes. Fold in whipped topping.
- 3. Split pastry rectangles in half horizontally. Spoon about 3 tablespoons filling into bottom of halves, and top with 2 tablespoons of filling. Cover with top; drizzle with remaining fruit filling.
CHERRY MOUSSE
This velvety, no-bake dessert is perfect for parties. Try this sweet whipped cherry treat with a dollop of whipped cream for the perfect summer sweet dish!
Provided by Stacie
Categories Desserts
Time 2h15m
Number Of Ingredients 8
Steps:
- Add Jello into a small bowl and pour in boiling water. Stir until completely dissolved.
- Add cherries, cream cheese, cold water and vanilla extract in a blender. Pour in Jello mixture. Blend for 1 minute or until smooth.
- Pour mixture into a large bowl and whisk in Cool Whip until completely blended.
- Spoon mixture into dessert dishes and place in the fridge for 2 hours to set.
- To serve, top with Cool Whip and maraschino cherries, if desired.
Nutrition Facts : Calories 277 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MILLE FEUILLE (NAPOLEON PASTRY SHEETS)
You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
- Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
- Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
- Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
- Transfer to cooling rack and cool completely before cutting.
- Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.
Nutrition Facts : Calories 683 calories, Carbohydrate 57.3 g, Fat 46.7 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 11.8 g, Sodium 305 mg, Sugar 3 g
NAPOLEONS
Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.
Provided by Katherine
Categories Bread Yeast Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
- Bake in preheated oven until golden, about 10 minutes.
- In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
- In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
- In a small saucepan or in the microwave, heat the jam until runny.
- Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
- To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g
CHERRY MOUSSE
This is a quick and easy way to enjoy fresh cherries when in season. Recipe is from a local magazine, Sabrossa, which is a southwest dining guide.
Provided by PaulaG
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Set aside 6 whole cherries, with stems if still attached.
- Pit the remaining cherries.
- Combine the pitted cherries and one tablespoon of the confectioner's sugar in a food processor.
- Puree until coarsely chopped.
- Whip the cream with the remaining confectioner's sugar until medium peaks form.
- Fold in the cherry puree and distribute the mouse among champagne flutes or small parfait glasses.
- Top with reserved cherries and serve immediately.
- The longer the mousse sits the darker the color.
Nutrition Facts : Calories 336.9, Fat 29.5, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.2, Carbohydrate 18.3, Fiber 1.6, Sugar 13.7, Protein 2.4
LEMON MOUSSE NAPOLEONS
This recipe makes more phyllo crisps (the building-block wafers of the napoleons) than you'll need-they can replace any that break along the way and are delicious on their own.
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Finely grind 1/3 cup pistachios with sugar, coriander, and cardamom in a food processor. Finely chop remaining pistachios and reserve.
- Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a cutting board and brush with some butter. Sprinkle phyllo sheet evenly with half of nut sugar, then top with another sheet of phyllo. Brush phyllo with some butter and sprinkle with remaining nut sugar. Top with remaining phyllo sheet, pressing down gently, then brush with remaining butter. Chill phyllo 10 minutes.
- Trim edges of phyllo with a sharp knife to make 1 (15- by 12-inch) rectangle. Cut stack lengthwise to make 4 (3-inch-wide) strips, then cut strips crosswise into 5 (3-inch) squares, forming 20 total. Halve each square diagonally, then carefully transfer triangles, 1 at a time, with a spatula onto a parchment-lined large baking sheet, spacing them 1/4inch apart. Cover triangles with another piece of parchment and a baking sheet (as a weight). Bake in lower third of oven until golden, 15 to 18 minutes. Remove top baking sheet and carefully peel off top parchment (some phyllo may stick to it), then cool crisps on baking sheet on a rack.
- Beat cream in a bowl with an electric mixer until it holds soft peaks, then gently fold in lemon curd.
- Put 1 crisp on each of 8 plates. Top each crisp with 1 heaping tablespoon mousse, then layer with another crisp and tablespoon mousse. Top with crisps. Sprinkle reserved chopped nuts around napoleons.
CHERRY MOUSSE
This fluffy dessert is a wonderful way to end a meal. I just know your family will find it as find it as tasty as mine does-Becky Lohmiller, Monticello, Indiana
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a large bowl, combine gelatin powder and cherries; fold in the whipped topping.
Nutrition Facts : Calories 247 calories, Fat 10g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
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