Mini Strawberry Napoleons
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 242.6
- Total Fat: 16.0 g
- Cholesterol: 34.4 mg
- Sodium: 156.6 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 0.8 g
- Protein: 3.3 g
View full nutritional breakdown of Mini Strawberry Napoleons calories by ingredient
Introduction
Pepperidge Farm RecipeThese Napoleons can be served immediately or covered and refrigerated for up to 4 hours. Pepperidge Farm Recipe
These Napoleons can be served immediately or covered and refrigerated for up to 4 hours.
Number of Servings: 8
Ingredients
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1/2 of a 17.3 ounce package of Pepperidge Farm Puff Pastry Sheets (1 sheet thawed)
1 package (about 3 ounces) vanilla instant pudding and pie filling mix
1 cup whole milk
1 1/2 cups sweetened whipped cream or thawed frozen whipped topping
1 1/4 cups sliced strawberries
Confectioners' sugar
Tips
Ingredient Note: for 1 1/2 cups of sweetened whipped cream, beat 3/4 cup of heavy cream, 2 tablespoons sugar and 1/4 teaspoon vanilla extract in a medium bowl with an electric mixer on high speed until stiff peaks form.
Directions
1. Heat oven to 400F.
2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles. Place the pastries onto the baking sheet.
3. Bake 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
4. Prepare the pudding mix according to the package directions, except use 1 cup milk. Fold in the whipped cream.
5. Reserve 8 top pastry layers. Spread 2 tablespoons pudding mixture on each of 8 bottom pastry layers. Top each with 1 tablespoon strawberries and another pastry layer. Top with the remaining pudding, strawberries and the reserved top pastry layers. Sprinkle with the confectioners' sugar.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAC936.
2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles. Place the pastries onto the baking sheet.
3. Bake 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
4. Prepare the pudding mix according to the package directions, except use 1 cup milk. Fold in the whipped cream.
5. Reserve 8 top pastry layers. Spread 2 tablespoons pudding mixture on each of 8 bottom pastry layers. Top each with 1 tablespoon strawberries and another pastry layer. Top with the remaining pudding, strawberries and the reserved top pastry layers. Sprinkle with the confectioners' sugar.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAC936.
Member Ratings For This Recipe
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