Easy Strawberry Napoleons Recipes

EASY STRAWBERRY NAPOLEONS

Steps:

• 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. , 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. , 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. , 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.

EASY STRAWBERRY NAPOLEONS RECIPE - (3.9/5)

Steps:

• Heat oven to 350 degrees. Have ready 3 sheets frozen phyllo dough, thawed. Spray 1 sheet of phyllo with butter-flavored cooking spray, then sprinkle with cinnamon sugar; top with a second sheet of phyllo, cooking spray, and cinnamon sugar. Top with remaining sheet. Cut into 12 squares. Transfer to a baking sheet and bake 8 to 10 minutes until puffed and crisp. Fold 1/2 cup whipped cream or topping into 1 cup vanilla pudding. For each Napoleon, top a pastry square with some pudding mixture and sliced berries. Repeat layer, then top with a pastry squared. Dust with confectioners' sugar.

EASY STRAWBERRY 'NAPOLEON'

Steps:

• Mix pudding mix and milk-(skim or low fat is fine) and beat on low for 2 minutes.
• Fold in Cool Whip- can be low or non fat.
• Place 12 crackers in bottom of 8" square dish to cover bottom, break crackers if needed. Breaking also helps disguise the saltines.
• Top with 1/3 of the pudding mix.
• Repeat to create a total of three layers of crackers and three layers of pudding.
• Cover and refrigerate for at least 4 hours.
• Just before serving top with cleaned and sliced berries.
• Note: Vanilla and strawberries are my favorite combo but try with different types of fresh fruit using what is in season. Also try different pudding flavors keeping in mind that lighter colors disguise the saltines the best!

STRAWBERRY NAPOLEONS

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.

STRAWBERRY NAPOLEONS

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.

STRAWBERRY NAPOLEON

Steps:

• 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.

STRAWBERRY NAPOLEON

Steps:

• Thaw the frozen puff pastry by placing it in room temperature for 30 minutes.
• Preheat the oven to 400°F.
• Once thawed, unfold the pastry on a lightly floured surface and cut it into 3 strips along the fold mark.
• Cut each of the 3 strips into 4 rectangles; you will have a total of 12 same sized rectangles.
• Place the pastry rectangles on a baking sheet about an inch apart and bake in the preheated oven for about 15 minutes or until the pastry is puffed and golden brown.
• Remove the baking sheet from the oven and let the pastry cool.
• In the meantime, make the vanilla pudding according to the package directions using the cold milk.
• Fold in the whipped cream into the set vanilla pudding.
• Now break apart each pastry rectangle into 2 layers - top and bottom; you now have 24 rectangles.
• Keep aside 8 top layers.
• Line up 8 bottom parts and spoon ½ of the vanilla mixture on them, dividing equally between the 8 pastries.
• Top with strawberry slices and another piece of pastry.
• Repeat with the remaining vanilla mixture and strawberry slices.
• Top with the reserved pastry tops.
• Garnish with a few slices of strawberry and a dusting of powdered sugar.
• Either serve immediately or the patries can be refrigerated for upto 3 hours.
• Note that the preparation time does not include time to thaw the pastry.