½ of a 17.3 oz. pkg. puff pastry sheets (1
sheet)
1 pkg. (about 3 ½ oz.) vanilla instant
pudding and pie filling mix
1 cup milk
1 cup heavy cream, whipped or 2 cups thawed
frozen whipped topping
½ cup confectioners’ sugar
2 tsp. milk
1 ½ cups fresh or frozen sliced
strawberries
1 square (1 oz.) semi-sweet chocolate,
melted
Thaw pastry sheet at room temperature 40 min. or until
easy to handle. Heat oven to 400F. Lightly grease 2 baking sheets or line with
parchment paper.
Unfold pastry sheet on lightly floured surface. Cut
into 3 strips along fold marks. Place on baking sheets. Bake 15 min. or until
golden.
 |
| FYI, you can easily fit all of these onto a single baking sheet. |
Remove from baking sheets and cool on wire racks.
Prepare pudding mix according to package directions
with 1 cup milk in large bowl. Fold in whipped cream. Cover and refrigerate.
Stir confectioners’ sugar and 2 tsp. milk in small bowl.
Split each pastry into 2 layers, forming a total of 6
layers.
 |
| Delicately! They're fragile! |
Spread confectioners’ sugar mixture on 2 top layers.
Spread ¾ cup pudding mixture on 1 pastry layer. Top
with about 1/3 cup strawberries.
 |
| Try to get an even layer - otherwise this will be hard to stack. |
Repeat layers. Top with iced pastry layer.
Repeat to make a second dessert. Drizzle desserts with melted chocolate. Serve
immediately or cover and refrigerate up to 4 hr.
 |
| Drizzling still isn't my strong suit, but I tried my best. |
For easier slicing, refrigerate for at least 1 hr. and
use a wet serrated knife.
My Rating: 5/5 "This is magnificent. I love Napoleons to begin with - I've loved them ever since I was a kid and I got my first one at the Boulangerie Patisserie in Epcot. But now I can have them in my own home easily and with pretty cheap ingredients! It's a win for everyone."
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