Easy Strawberry Napoleon Recipe
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- 25 Comments
My husband and I took a trip to Disney World last year. While there, we wandered into a little French bakery and decided to try a lovely dessert known as a “Napoleon.” We had never heard of them before (I know, how could we not know about this heavenly dessert), but needless to say we made our way to the same bakery every night for the rest of the trip to get a taste of those beautiful, little pastries! Since then, we just can’t seem to get enough Napoleons in our life so we decided to make our own!
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Easy Strawberry Napoleon Recipe:
Ingredients:
1 sheet (half of a 17 oz. pkg) frozen puff pastry*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 cup milk
1 teaspoon almond extract
1 cup whipped topping
2 cup stemmed and sliced strawberries
1/3 cup sliced almonds, toasted (optional)
Powdered sugar, for garnish
1 (3.4 oz) pkg. instant vanilla pudding mix
1 cup milk
1 teaspoon almond extract
1 cup whipped topping
2 cup stemmed and sliced strawberries
1/3 cup sliced almonds, toasted (optional)
Powdered sugar, for garnish
Directions:
Heat oven to 400 degrees. Thaw folded pastry sheet for 20 minutes. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to rack to cool.
Meanwhile, in a bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. Cover and refrigerate.
Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. Dust with powdered sugar.
*You could double the pudding mixture and use both sheets of puff pastry for more Napoleons. I ended up using all of my puff pastry to be able to have additional layers for each Napoleon.
This recipe makes 3 servings.
(Recipe from All Things Delicious)
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Me encanta esta receta, deliciosa
Un besito chicas ^^
http://janakitchen.blogspot.com
I’ve added you to My Blog List and I’ve instructed EVERYONE to visit your blog daily.
I am loving it!
YUM! I’ve got to try this one…and just my kind of recipe, not too complicated!
About how long do you refrigerate the pudding mixture? Thanks!
@Erika,
I let it cool in the fridge while I cooked the puff pastry and until it cooled down completely.
I just had to sigh at loud–YUM!! Thanks for sharing at oopsey daisy!
Um, hello Yummy! This looks like it belongs on a cooking show! So hope you will post on my linky party. This is simply D-vine!
http://teaganstravels.blogspot.com/2012/02/destination-inspiration-linky-party-2.html
Happy Valentine’s,
Michelle @ Teagan’s Travels
Oh my – i think my sweet tooth just kicked into high gear. THis looks absolutely delicious!
Love for you to share it at my linky party here if you haven’t already
http://www.jaqsstudio.com/2012/02/made-by-me-18-linky-party-and-features.html
Looks amazing! We just posted our 2nd Kitchen Fun and Crafty Friday Link Party today and would love for you to share this! http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link_16.html
I just tried this recipe and it was wonderful! Thank you so much!!
im confused on the number of servings one sheet makes…3 napoleans or 6? if i split all 6 in half horozontaly i end up with 12 pieces. how many layers of pastry does each napolean use? from the recipe it seems like just 2 halves each. help please? LOL
@michele,
Sorry about the confusion! If you want to make 6 napoleons then they’ll each have 2 layers of pastry. If you want to make 4 napoleons then they’ll each have 3 layers. It is just up to you how you want to split it up!
That French bakery has to be my favorite spot in all of Epcot. Love it!
Thanks so much for sharing your awesome recipe.
The whipped topping isn’t available here in the UK….am I right in thinking that the same amount of whipped cream would work just as well (although would need to be kept refrigerated)?
I’ve found quite a few recipes on your blog….can’t wait to try them out.
Hi Jacquie!
The same amount of whipped cream would work perfectly. I would definitely keep them refrigerated.
Hope you like it!
I love that bakery in Epcot. I have been going to Disney since I was about six and we went in there the first year we started the tradition of Disney! Their Napoleons are heavenly. Next time you need to try their tiramisu!! It is not always there, but when they have it, it is delicious!! I will most deff be trying this recipe!
My former boss/manager used to make these. She said they are popular in Australia where she lived for 10 years. She called them “slices.” So amazing, light and fresh tasting.
Oh my gosh that is so funny, I went to the patisserie at Epcot a few weeks ago and had the Napoleon there too, and that’s why I looked up a recipe for it on Pinterest and found this one! Seriously, they are so so heavenly. I can’t wait to make this sometime!
LOVE this recipe – I reviewed it on my blog today.
Hope you get a few hits from it! 
I love strawberry and napoleon so much !!!
I also tried it . Yummy yummy yummy !!!
I’m not seeing the amount of whipped topping to use ??
Hi Paula!
The recipe states to use 1 cup of whipped topping. Thanks!
Do these need to be served right away, or do you think I could refrigerate them overnight? Could they be frozen to eat later?
The whipping cream has to be whip already or liquid?
Whipped topping like Cool Whip.