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Strawberry Napoleon

Published Thursday, 09 April, 2015 by Veggiebasics

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Ingredients

  • 4 oz - instant pudding mix
  • 1 sheet - frozen puff pastry
  • 1 cup - milk
  • 1 cup - whipped topping
  • 1 teaspoon - almond extract
  • 2 cup - strawberries
  • 1/3 cup - almonds
  • to-taste - powdered sugar

Method

1. Preheat oven to 400 degrees f (200 degrees c). For about 20 minutes, thaw the frozen pastry sheet. Open and cut the pastry sheet along its folds; this will give you three strips of equal size. Cut all the strips into two halves; so, now, you have a total of six rectangles. Place them on a baking sheet keeping sufficient gaps between each of them. Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.

2. As you wait for the pieces of pastry sheet to cool down, in a bowl, whisk milk, pudding mix and almond extract for two minutes. Fold the whipped topping in and mix thoroughly. Cover the mixture and put it in the refrigerator.

3. Using a serrated knife, and divide every rectangle into two halves horizontally the bottom halves will have to be covered with almonds, sliced strawberries and pudding mixture. Use the other half to cover the half carrying the filling. Sprinkle powdered sugar.

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