Napoleons make such a pretty dessert, and they are fairly light to serve after a heavy meal. This recipe hails right from the good old fashioned Pepperidge Farm Puff Pastry box, from which many fancy desserts and delicacies have emerged.
So versatile – from appetizers, to the crust on chicken pot pie, to lovely desserts – it’s a staple in my freezer! I added blueberries to my Napoleons because I had them on hand to use up, but you could substitute whatever fruit you’d like.
I included the printable recipe at the end of this post, but look at how easy this is to put together!
First you bake the puff pastry until it is golden and yes, puffed. Slice up any fresh berries you have on hand – strawberries, blueberries, blackberries and raspberries are all divine in Napoleans.
The top two top layers get painted with a confectionary sugar glaze….
…then the bottom layers are spread with a sweet pudding and filled with the berries.
Then if you want to get really la-dee-da, drizzle the tops with melted chocolate. (I scoop the melted chocolate into a baggie, snip the corner, and then decorate.) Pop them into the fridge to chill for a bit and then wow your guests (or in my case the delighted little munchkins that live here).
- 1 sheet of puff pastry (half a box)
- 3.5 oz. box vanilla instant pudding
- 1 cup milk
- 1 cup heavy cream, whipped
- 1/2 cup confectioners sugar
- 2 teaspoons milk
- 1 1/2 cups fresh or frozen sliced strawberries or other fruit
- 1 square (1 oz.) semi sweet chocolate, melted
1. Thaw puff pastry sheet on counter for 40 minutes or until easy to unfold.
2. Heat oven to 400 degrees F. Lightly grease a baking sheet.
3. Unfold puff pastry and cut into 3 strips along fold marks. Place on baking sheet and bake 15 minutes or until golden.
4. Remove from baking sheets and cool on wire rack.
5. Combine pudding mix and milk, whisk and allow to thicken (about 5 minutes).
6. Fold in whipped cream. Cover and refrigerate.
7. Combine confectioner's sugar and 2 t. milk in small bowl to make a glaze.
8. Split each pastry rectangle into 2 layers, forming a total of six layers.
9. Spread glaze on two top layers and set aside.
10. Spread 3/4 cup pudding mixture on a pastry layer.
11. Top with strawberries and repeat layers, ending with glazed top.
12. Drizzle tops with melted chocolate. (I scoop the melted chocolate into a baggie, snip the corner, and then decorate.)
13. Pop into the fridge until the chocolate hardens, then cover with plastic wrap and return to fridge to chill for at least 1 hour, up to 4 hours (I refrigerated mine for 24 hours and it was still delicious, but the strawberry color ran into the pudding mixture a bit.)
14. Slice with a wet serrated knife to serve and enjoy!