Wednesday, April 4, 2012

Strawberry Napoleon

Recipe makes 6 servings

1 sheet (half of a 17 oz. pkg) frozen puff pastry {THAWED}

1 (3.4 oz) pkg. Instant vanilla pudding mix
2 cup Milk
1 tsp. Almond extract
2 cups Whipped topping
1 1lb. carton Fresh strawberries - stemmed and sliced
Powdered sugar

1) Heat oven to 400 degrees.

2) In a large bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. Cover and refrigerate. (should be set by time pastries are done cooking)

3) Line a cookie sheet with foil. Open puff pastry box, there should be 2 sheets, you only need one sheet so take it out and put the other back in the box and then re-freeze. Take your sheet and cut along the folds with a pizza cutter to make three equal strips. Then cut each strip in half to make six rectangles. Place on cookie sheet with a little space in between them.

4) Bake for about 12 - 15 minutes until well browned and baked through.

5) You can let them cool or use them right out of the oven (which is what I did). Split each pastry open in half horizontally and place on your serving plate. Take a big spoonful or two :) of pudding mixture and place on the bottom slice of pastry, then top with sliced strawberries, then cover with pastry top. Add a some whipped topping if you have any extra and a couple more strawberry slices and then dust powdered sugar. Repeat until all 6 are done.
*Recipe Adapted from: Six Sisters Stuff

No comments: