Strawberry Almond Cream Napoleons Recipes

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 ALMOND CREAM NAPOLEONS

Steps:

• Set oven to 400 degrees.
• Thaw the folded pastry sheet for about 25 minutes.
• Open the sheet and cut along folds to make three equal strips.
• Half each strips to make six rectangles.
• Space apart on a baking sheet.
• Bake in the center of the oven for about 15 minutes, or until well browned and baked through; remove to a rack to cool.
• Meanwhile in a bowl, using the low speed of a electric mixer combine the pudding, half and half cream; beat for about 2-3 minutes.
• Using a spatula fold in the thawed Cool Whip topping; cover and refrigerate for about 30 minutes.
• Carefully split each pieces of baked puff pastry in half horizontally.
• Cover the bottom halves with almonds, then the pudding mixture and then sliced strawberries (dividing equally).
• Cover the the pastry tops.
• Dust with powdered sugar.
• Store in the refrigerator until ready to serve.