It's been a while since I posted a photo in the food category. Seeing that I made this easy yet elegant (in my opinion) dessert, I thought it to be a perfect time and subject for food photography.
This is one of those really easy recipes one finds on the back of the Pillsbury Frozen Puff Pastry boxes. While I followed majority of the steps on the box, I did deviate a tad, which I will share here.
- 1 frozen puff pastry sheet or homemade (245g)
- 1 box of instant vanilla pudding 3-ounce size (95g)
- 1 cup of milk 250ml
- 1 1/2 cups of whipped topping or sweetened whipped cream 90g
- 1 1/2 cups of sliced strawberries 165g
- Powdered sugar confectioner’s sugar for dusting
- Melted chocolate for drizzle optional
- Begin by preparing the frozen puff pastry. Remove it from the freezer and thaw it out. Next, cut it into 12 equal rectangles. Use a pizza roller or knife. A ruler comes in handy here.
- Add the puff pastry rectangles to a sheet pan lined with parchment paper or a silicone mat and bake in a preheated oven at 400 F/205 C for 13 to 15 minutes until they puff up and are golden brown.
- Remove the puff pastries from the oven and allow them to cool for a few minutes on the baking tray and then place them on a wire rack to cool completely.
- Slice the puff pastries in half leaving you with 24 rectangles.
- In a bowl make your vanilla pudding by combining the pudding mix with milk. You can use a number of different flavors of pudding if you like. Or make homemade custard. Allow the pudding to set for 5 minutes.
- Make some sweetened whipped cream or use ready-made whipped topping and fold it in with the pudding creating the yummy pastry cream.
- Wash and slice the strawberries. Fill a piping bag with pastry cream and use a round tip. Pipe on some cream onto one of the layers of puff pastry. Then add a few slices of strawberry. Next a bit more cream, and another layer of puff pastry. Next, add more cream, more strawberries, more cream, and another layer of puff pastry to complete the strawberry napoleon. Top it off with a dollop of cream and a slice of strawberry, melted chocolate, and or dust it with powdered sugar.
- Cover and store in the fridge until you serve them. They are best fresh but can be stored for a few days in the fridge.
I used a small box of French Vanilla pudding mixed with 1 cup of half and half. I added 2 tablespoons of cognac to the mix and then folded in 1 cup of heavily whipped cream to the mixture.
I assemble them right before serving so that the pastry remains nice and crisp.