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Lola Bunny · 05-14-2012, 04:04 PM

Here's the recipe I grabbed from Pepperidge Farm. However, the way I make them is much simplier. Cut into 3 big rectangle strips, then cut into however many small rectangle pieces you want. I place them directly onto the baking sheet. You may want to use parchment paper if you've got them. After they're baked, cut them pastry puffs into halves rather into thirds. And use whatever pudding flavor you want. I once used canned peaches rather than strawberries. But hey, y'all are bakers and cooks here, so I'm sure you know what you'd want to do.

I just went into their site and found a whole load of recipes I'd like to try out, hehe.

P.S. I just skimmed over the recipe, sounds so complicated. I gotta go but will come back to simplier directions.

STRAWBERRY NAPOLEONS RECIPE

INGREDIENTS
• All-purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
• 1 pkg. (about 3 1/2 ounces) vanilla instant pudding and pie filling mix
• 1 cup milk
• 1 cup heavy cream, whipped or 2 cups thawed frozen whipped topping
• 1/2 cup confectioners' sugar
• 2 tsp. milk
• 1 1/2 cups fresh or frozen sliced strawberries

DIRECTIONS
1. Heat the oven to 400°F. Lightly grease 2 baking sheets or line them with parchment paper.
2. Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastry strips onto the prepared baking sheets.
3. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split the pastries into 2 layers, making 6 layers in all.
4. Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream. Cover and refrigerate for 10 minutes. To make icing, stir the confectioners’ sugar and 2 teaspoons milk in a small bowl.
5. Spread the icing on 2 top pastry layers. Spread 3/4 cup pudding mixture on 4 pastry layers. Top each with about 1/3 cup strawberries. Stack 1 strawberry-topped layer onto a second one to make 2 stacks. Top each stack with an iced pastry layer. Serve immediately or cover and refrigerate up to 4 hours.
6. Helper: For easier slicing, refrigerate the Napoleons for a least 1 hour and use a wet serrated knife.
7. Serving Suggestion: The pastries may be drizzled with 1 square (1 ounce) semi-sweet chocolate, melted, before serving.
8. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

05-14-2012, 04:04 PM	#124
Lola Bunny Junior Master Dwellar Join Date: May 2011 Posts: 2,728	Here's the recipe I grabbed from Pepperidge Farm. However, the way I make them is much simplier. Cut into 3 big rectangle strips, then cut into however many small rectangle pieces you want. I place them directly onto the baking sheet. You may want to use parchment paper if you've got them. After they're baked, cut them pastry puffs into halves rather into thirds. And use whatever pudding flavor you want. I once used canned peaches rather than strawberries. But hey, y'all are bakers and cooks here, so I'm sure you know what you'd want to do. I just went into their site and found a whole load of recipes I'd like to try out, hehe. P.S. I just skimmed over the recipe, sounds so complicated. I gotta go but will come back to simplier directions. STRAWBERRY NAPOLEONS RECIPE INGREDIENTS • All-purpose flour • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet) • 1 pkg. (about 3 1/2 ounces) vanilla instant pudding and pie filling mix • 1 cup milk • 1 cup heavy cream, whipped or 2 cups thawed frozen whipped topping • 1/2 cup confectioners' sugar • 2 tsp. milk • 1 1/2 cups fresh or frozen sliced strawberries DIRECTIONS 1. Heat the oven to 400°F. Lightly grease 2 baking sheets or line them with parchment paper. 2. Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastry strips onto the prepared baking sheets. 3. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split the pastries into 2 layers, making 6 layers in all. 4. Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream. Cover and refrigerate for 10 minutes. To make icing, stir the confectioners’ sugar and 2 teaspoons milk in a small bowl. 5. Spread the icing on 2 top pastry layers. Spread 3/4 cup pudding mixture on 4 pastry layers. Top each with about 1/3 cup strawberries. Stack 1 strawberry-topped layer onto a second one to make 2 stacks. Top each stack with an iced pastry layer. Serve immediately or cover and refrigerate up to 4 hours. 6. Helper: For easier slicing, refrigerate the Napoleons for a least 1 hour and use a wet serrated knife. 7. Serving Suggestion: The pastries may be drizzled with 1 square (1 ounce) semi-sweet chocolate, melted, before serving. 8. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.