RASPBERRY CREAM NAPOLEONS
ou will need:
1/2 package Pepperidge Farm Puff Pastry sheets (1 sheet)
Raspberries, Huckleberries, strawberries or other.
My yummy Cream Puff or fruit dip.
Chocolate to drizzle over the top
Powdered sugar
Directions:
Thaw pastry sheet. Don’t let your pastry get warm though. It needs to be chilled. Cut into 3 strips along the fold marks. Cut each strip into 3 rectangles. Place on baking sheet. Bake 15 minutes or until golden.
When baked, they puff up big. I like to split my baked pastry in half – right through the center. It’s easiest to do while warm. Use a sharp knife and split puffed pastry. This is optional, but I like thinner crispier sheets in between the cream. After you split each one in half, place the middle of each section face up on baking sheet. Place back into oven for just a minute to brown the inside as well. (This step is optional….you can leave them whole) This step simply makes the pastry sheets a little flakier.
When cool, place a bottom pastry on plate, top with cream and berries. Now add another layer of Pastry, then cream and berries. Place your top piece of prepared pastry on top. Sprinkle powdered sugar over all. Drizzle melted Chocolate over the top if you desire.
*One sheet will make 6 Napoleons if you split the baked pastry in a half like I do.
It will make 3 if you leave them whole.
THE YUMMIEST CREAM EVER
for Cream Puffs, Napoleons, fruit etc.
1 small box of Instant Vanilla pudding
1 1/3 cups of Cold Water
1 can of Sweetened Condensed Milk
(like Eagle Brand – not evaporated milk)
Mix above ingredients together with a Wire Whip.
Set in fridge to Cool, for 15 to 20 minutes.
This will set up and be quite firm.
Now fold in:
2 1/2 cups of Cool Whip.
Serve with fruit or use for Cream Puff filling, Napoleons or Eclairs.
Keep in well sealed container in the fridge.
This will keep for several days.
