I started my day, by running on the treadmill and then a kick butt series of Pilates.
Why I ask myself?
In two minutes . . . I destroyed all that calorie burning torture my body endured.
Today, I let all good sense fly right out the window and made Berry Napoleons.
One of my favorite indulgences is Puff Pastry. It requires a lot of time in the kitchen if you make your own.
I opt to buy the Pepperidge Farm Puff Pastry sheets instead.
It’s quite wonderful, to say the least.
We have a good supply of frozen raspberries and huckleberries in the freezer, and I put them to good work.
If you pair those berries with the perfect cream, you have a dessert that you simply can’t resist!
See . . . simple . . . easy . . . delicious
There is only one thing left to do . . .
DIG IN!
BERRY CREAM NAPOLEONS
You will need:
1/2 package Pepperidge Farm Puff Pastry sheets (1 sheet)
Raspberries, Huckleberries, strawberries or other.
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.
by Get Off Your Butt and BAKE
You and your husband grow the most wonderful raspberries. I am so lucky to live close to that patch. Thanks for sharing your recipe and garden!
Oh goodnight! I am going to gain 900lbs if I keep reading your blog! I have a whole bowl full of the cream left over from the mousse from yesterday. I haven't been able to stay out of it all day. A spoonful here, a spoonful there. Pairing with puff pastry and raspberries sounds absolutely DIVINE!
Jim-49 said
Lady,you can do some fine pastries!! I guess its me,I have been to the "puff pastry",sites,and played with many boxes,and mine turn out so bad!! It breaks up,after baking(dries up,right after coming out of oven).I know its probablly me.I'll keep wasteing it,and trying.Been thing about trying the homemade style.
Oh they look so fantastic, wish I could reach out and take a bite.
IIIII… just fell out of my chair. Goodnight nurse these look good! Saving this recipe at this very moment.
Holy Moly! This looks AMAZING! I have to try your recipe for the cream filling…it sounds delightful!
You photos are wonderful! They make you want to reach out and grab a bite!
~ingrid
come across ur blog yesterday and my folder for recipes is full of ur recipes…have no idea which one to start with….they all look lovely and most definately delicious….good work