Napoleon #SpringSweetsWeek

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.

Desserts, Pastry, Semi-homemade, Pudding, Fruit

Desserts

American

Yield: 24

Author: Wendy Klik

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Refrigerate until ready to serve.

Notes

Adapted from a recipe by Pepperidge Farm

Nutrition Facts

Calories

97

Fat (grams)

4 g

Sat. Fat (grams)

3 g

Carbs (grams)

11 g

Fiber (grams)

0 g

Net carbs

11 g

Sugar (grams)

10 g

Protein (grams)

5 g

Sodium (milligrams)

348 mg

Cholesterol (grams)

16 mg

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