how far in advance can i make them?
This recipe is best when served fresh, and recently prepared. However, you can make them ahead of time if needed. We recommend making them and eating them within 24 hours or else the bread will start to get a little soggy, and it will lose it’s shape.
You could also make the puff pastries, as well as the other ingredients, and not layer them until serving.
The ingredients on their own are good for a few days. Then you can just assemble them, before serving.
If you have leftovers, we recommend putting them in an airtight container, and storing them in the fridge.
watch how to make another light and refreshing strawberry dish, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.
We’ve got you covered from desserts, snacks, appetizers, main dishes, side dishes, drinks, and everything in-between.
This Strawberry Jello Fluff Salad, is so light and delicious. Watch how to make it, here:
looking for more strawberry recipes? here are a few of our favorite:
Homemade Strawberry Milkshake
Layered Strawberry JellO Salad
Skinny Frozen Strawberry Bites
Skillet Strawberry Crumble
Strawberry Shortcake Shish Kabobs
Easy Strawberry Napoleon Recipe
Ingredients
- 1 sheet frozen puff pastry
- 1 (3.4ounce) box instant vanilla pudding mix
- 1 cup milk
- 1 teaspoon almond extract
- 1 cup Cool Whip whipped topping
- 2 cups sliced strawberries
- ⅓ cup almonds, sliced
- ¼ cup powdered sugar
Instructions
- 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.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube
check out our new cookbook
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
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.
I used homemade vanilla pudding and homemade whipped cream. Best dessert ever
Have never tried this yet but I can’t wait to do so. It looks so delicious and I love anything made with puff pastry. I’m new to this sight and I can’t wait to start trying so many of the things I have found here. What better place to start than with a ” Strawberry Napoleon,” Desserts first, right? At least that’s what we say in New Orleans. ddg
had forgotten about these! A nice reminder, thank you for the recipe, love that it is from scratch!
Can these be refrigerated overnight or do they need to be served right away?
They are good for about a day, then the puff pastry may begin to get a little soggy.