Mini Strawberry Napoleons


These napoleons are somewhat of an oxymoron because they are so fancy and delicious but you’d never guess they are fast and easy. They are like comfortable high heels . . . you look chic but it isn’t hard. Sign me up!!


1 Pepperidge Farm puff pastry sheet (half of the contents of a 17.3-oz. box)

6 T sugar, divided

1 3-oz. pkg. instant vanilla pudding mix

1 c milk

¾ c whipping cream

splash vanilla

1¼ c strawberries, hulled, washed and sliced


Thaw pastry sheet on counter for 40 minutes. Unfold onto a lightly floured surface and cut along fold lines to form three strips. Cut each strip into four small rectangles. Place rectangles on baking sheet and sprinkle with 2 tablespoons of the sugar. Bake at 400°F for 10-12 minutes or until golden brown. Cool 10 minutes. Cut each pastry in half, making 24 layers total.


Meanwhile, make pudding by beating pudding mix with milk. Chill in refrigerator for 5 minutes. In separate bowl whip cream, 2 tablespoons sugar and vanilla on high speed until stiff peaks form. Fold into pudding. Set aside. In separate bowl sprinkle strawberries with remaining 2 tablespoons sugar. Let sit 5 minutes or until juices form.


To assemble, set aside 8 top pastry layers. Spread 2 tablespoons pudding onto 8 bottom pastry layers, top each with 1 tablespoon strawberries, another pastry layer, 2 more tablespoons pudding, 1 more tablespoon strawberries and finish with top pastry layers previously set aside. Top with remaining strawberries, if desired. Serve immediately or refrigerate for up to 4 hours.


Adapted from: Pepperidge Farm

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