This easy-to-make, semi-homemade, elegant-looking dessert takes just a few minutes of hands-on time with delicious, stunning results.
I was making these for a crowd, so I doubled the recipe and made a batch of vanilla/strawberry and a batch of lemon/blueberry. I also omitted a layer to make more individual pieces, which served as part of a Russian Tea baby shower for my Grandson.
I am sharing this recipe today for the first day of Spring Sweets Week, hosted by Heather of Hezzi D's Books and Cooks. I always look forward to this annual event. This year, we are posting our Spring Sweets today, Wednesday, and Friday.
Let's see what everyone is sharing on this first day........
- Strawberry Pop Tart Cookie Bars by Hezzi-D's Recipe Box
- Napoleon with Fresh Berries by A Day in the Life on the Farm
- Strawberry Lemon Crinkle Cookies by Jolene's Recipe Journal
- Easy Irish Lemon Pudding Cake by A Kitchen Hoor's Adventures
- Matcha Strawberry Cream Buns by Magical Ingredients
- Strawberry Basil Lime Curd Tart by The Spiffy Cookie
- Lemon Crinkle Cookies by Art of Natural Living
- Bowtie Cookies with Strawberry Jam by Karen's Kitchen Stories
- Lemon Lush by Rave About Food
I will be back on Wednesday with another sweet that I made for the baby shower, and on Friday, I am sharing another fun, delicious, semi-homemade treat.
Yield: 24
Easy Napoleon
This easy-to-make, semi-homemade, elegant-looking dessert takes just a few minutes of hands-on time with delicious, stunning results.
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Ingredients
- 1 pkg. frozen puff pastry sheets
- 2 pkgs. (3 oz) Instant Pudding Mix, any flavor (I used vanilla and lemon)
- 2 c. milk, divided
- 1 (8 oz) container of frozen whipped topping, divided
- 2 c. fruit of choice, sliced or chopped into bite-sized pieces (I used strawberries and blueberries) + some for garnish
Instructions
- Thaw the puff pastry sheets. Unfold each sheet, and cut down each fold mark into 3 strips. Cut each strip into 4 rectangles. You will have 24 rectangles.
- Place onto a baking sheet and bake in a preheated 400* oven for 15 minutes, until puffed and golden brown. Split each pastry in half making 48 pieces.
- If using 2 different pudding flavors make each in a separate bowl, following the directions on the package, but only using 1 cup of milk for each package. Fold in 1 cup of the whipped topping into each of the puddings, reserving remaining topping for garnish. Fold one cup of the fruit into each bowl of pudding.
- Spread about 2 Tablespoons of the pudding onto the bottom of each pastry and cover with the top. Add a small dollop of whipped topping and a piece of whichever fruit you are using on top.
- Refrigerate until ready to serve.
Notes
Adapted from a recipe by Pepperidge Farm
Nutrition Facts
Calories
97Fat (grams)
4 gSat. Fat (grams)
3 gCarbs (grams)
11 gFiber (grams)
0 gNet carbs
11 gSugar (grams)
10 gProtein (grams)
5 gSodium (milligrams)
348 mgCholesterol (grams)
16 mg
Property of A Day in the Life on the Farm
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