Mini Strawberry Napoleon

"I get this recipe from my best friend. *Note: When baking the pastry in the oven, keep an eye on it because the baking time varies if you use a dark baking sheets, parchment paper, etc. because it may affect the baking time. I use dark non stick baking sheet and only baked it for 10-11 minutes Also depending on your oven too.Enjoy everybody!"
 
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photo by Momlovetocook photo by Momlovetocook
photo by Momlovetocook
Ready In:
35mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Thaw pastry sheet at room temperature 40 minute Preheat oven to 400°F.
  • Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles.
  • Place 2” apart on baking sheet. Bake 15 minute or until golden. Remove from baking sheet and cool on wire rack.
  • Prepare pudding mix according to package directions except use 1 cup milk. Fold in whipped cream.
  • Split pastries into 2 layers (cut one by one layers in half horizontally, it’s puffy when finish baking), making 24 layers in all. Set aside 8 top layers.
  • Spread 8 bottom layers with 2 tablespoons pudding mixture. Top with 1 tablespoons strawberries and another layer. Spread with remaining pudding. Top with remaining strawberries and top layers.
  • Sprinkle with confectioners’ sugar and garnish with extra strawberries on top! (I added this one.)
  • Serve immediately or cover and refrigerate up to 4 hours.
  • Make 8 Napoleons.
  • *For 1 ½ cups sweetened whipped cream, beat ¾ cup heavy cream, 2 tablespoons sugar, and ¼ teaspoons vanilla extract in chilled bowl until stiff peaks form. (You can use electrical mixer and use low power and then gradually go high to form the stiff peaks).

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