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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I get this recipe from my best friend. *Note: When baking the pastry in the oven, keep an eye on it because the baking time varies if you use a dark baking sheets, parchment paper, etc. because it may affect the baking time. I use dark non stick baking sheet and only baked it for 10-11 minutes Also depending on your oven too.Enjoy everybody! Ingredients:
1 sheet pepperidge farm frozen puff pastry sheet |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 cup milk |
1 1/2 cups sweetened whipped cream |
1 1/4 cups sliced strawberries |
confectioners' sugar |
Directions:
1. Thaw pastry sheet at room temperature 40 minute Preheat oven to 400°F.
2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles.
3. Place 2” apart on baking sheet. Bake 15 minute or until golden. Remove from baking sheet and cool on wire rack.
4. Prepare pudding mix according to package directions except use 1 cup milk. Fold in whipped cream.
5. Split pastries into 2 layers (cut one by one layers in half horizontally, it’s puffy when finish baking), making 24 layers in all. Set aside 8 top layers.
6. Spread 8 bottom layers with 2 tablespoons pudding mixture. Top with 1 tablespoons strawberries and another layer. Spread with remaining pudding. Top with remaining strawberries and top layers.
7. Sprinkle with confectioners’ sugar and garnish with extra strawberries on top! (I added this one.)
8. Serve immediately or cover and refrigerate up to 4 hours.
9. Make 8 Napoleons.
10. *For 1 1/2 cups sweetened whipped cream, beat 3/4 cup heavy cream, 2 tablespoons sugar, and 1/4 teaspoons vanilla extract in chilled bowl until stiff peaks form. (You can use electrical mixer and use low power and then gradually go high to form the stiff peaks).
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