Ever wanted to make a great looking dessert without putting in too much effort? If so (which I’m sure we’ve all had those thoughts at least once) then simply look to Puff Pastry sheets! I first tried this recipe from the back of a Pepperidge Farm Puff Pastry box and have loved it ever since. This and the Hershey’s Perfectly Chocolate cake recipe are the best two recipes that I have tried from boxes. I’ve made a few adaptations to make it easier to make and to add some variation to the original recipe. It’s nice to know that the longest time you’ll spend making this is probably waiting for the Puff Pastry to thaw and not kneading dough haha. Not to mention, it’s also the perfect recipe to make when having guests over for dinner or even for last minute Valentine’s Day desserts.
Makes: 8 Servings
- ½ of 17.3 ounce package of Puff Pastry Sheets, thawed (1 sheet)
- 1 egg white
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ vanilla bean or ½ tsp vanilla extract
- 1 ½ cups of strawberries
- ½ cup semi-sweet chocolate chips
- ½ cup sliced almonds
- ½ cup powdered sugar
- Optional: mint leaves
Preheat: 400 F°
- Prepare a baking sheet by lining it with parchment paper.
- Each pastry box comes with 2 sheets inside. Unfold your thawed pastry sheet and cut it into three long strips along the folded marks. Cut each long strip into 4 pieces.
- Brush the puff pastries with 1 egg white and place into the oven. They will take about 10-12 minutes, or until a golden brown color.
- Remove from the oven and allow to cool for about 10 minutes.
- Split each puff pastry into 2 halves and set aside.
- Set aside 8 puff pastry tops and place 8 pastry bottoms on plates.
- Whip the heavy cream on medium speed for about 2-3 minutes or until soft peaks form. Add 2 tablespoons of powdered sugar and ½ teaspoon vanilla extract and mix until incorporated.
- Start layering the puff pastry by spreading some of the whipped cream on the bottom layer. Cover with a few strawberries, almonds, and then another puff pastry. Repeat step 8 for two filled layers.
- Melt the chocolate in the microwave at 20 second intervals while stirring in between.
- Drizzle melted chocolate across the pastries and sprinkle sliced almonds & powdered sugar over them. Top it off with mint leaves and enjoy!
Adapted from Pepperidge Farm Puff Pastry Box
*For the remaining egg yolk you can make some chocolate mousse which requires 1 egg yolk. To store it, place the egg yolk in an airtight container and cover with a thin layer of water. Do not keep it for longer than 2 days.
*Using parchment paper makes cleaning your baking sheets easier, not to mention, eliminating the risk of your pastry sticking to your baking sheet. You can also use cooking spray if parchment paper is not available, but keep an eye on your pastries to make sure that they do not brown too quickly.
*For serving more people, you can make double the servings by using the whole Puff Pastry package and doubling the amount of filling. For larger Napoleons, you can choose to cut the long strips into 3 instead of 4 pieces or you can make it longwise and not cut it into squares at all.
*Other filling variations: any pudding, add chocolate to the whipped cream, mix in pudding with the whipped cream, add various fruits such as raspberries or blackberries, etc.
*You can use a large pastry star tip for piping the whipped cream. Other options include using a ziploc bag with the corner snipped off or spooning it onto the pastry sheets.
Napoleon Pictures Along the Way
This is ½ of a Puff Pastry box and you can see the folded lines where I cut horizontally. I choose to cut each strip into 4 pieces, but you can also cut it into 3 pieces or leave it longwise.
The golden brown puff pastries ready to be split in half and filled. I have more puff pastry sheets here because I prepared the whole package (doubled the recipe). For one half, I cut the pastry strips into 4 and for the other half I cut them into 3 pieces. You can notice the size difference in the picture above. If you want larger Napoleons, I would go ahead and cut each strip into 3 rectangles. Rather than 8 servings, you will get 6.
Here, it’ll be hard to resist the temptation to snack on your strawberries for the Napoleon…
Time to dig in!
What are your favorite desserts using Puff Pastry?