SERVES 6
TOTAL TIME: 40 minutes
This recipe is based on Pepperidge Farm puff pastry, which is the most widely available brand; one sheet measures 9½ by 9 inches. Be sure to let the puff pastry thaw completely before using, otherwise it can crack and break apart. To thaw frozen puff pastry, allow it to sit either in the refrigerator for 24 hours or on the counter for 30 to 60 minutes. Either store-bought pudding or pudding from a mix will work well here. Do not use frozen strawberries. See the photos that follow the recipe.
|
1 |
(9½ by 9-inch) sheet frozen puff pastry, thawed |
|
1 |
large egg, lightly beaten with 2 tablespoons water |
|
¼ |
cup (1¾ ounces) granulated sugar |
|
¾ |
cup heavy cream, chilled |
|
1½ |
cups vanilla pudding |
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½ |
teaspoon vanilla extract |
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15 |
ounces strawberries, hulled and sliced thin (3 cups) |
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Confectioners’ sugar |
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
2. Unfold pastry, cut it into six 4¾ by 3-inch rectangles, and transfer to prepared baking sheet. Brush with egg wash and sprinkle with granulated sugar. Bake pastries until fully puffed and golden, about 15 minutes, rotating baking sheet halfway through baking. Transfer pastries to wire rack and let cool slightly.
3. Meanwhile, using stand mixer fitted with whisk, whip cream on medium-low speed until frothy, about 1 minute. Increase speed to high and continue to whip until soft peaks form, 1 to 3 minutes. Add pudding and vanilla and continue to whip until incorporated, about 1 minute.
4. Using serrated knife, carefully split cooled pastries in half through middle. Spread ¼ cup pudding mixture over each pastry bottom, then top with ½ cup berries followed by ¼ cup more pudding mixture. Press pastry tops gently into pudding mixture and dust lightly with confectioners’ sugar. Garnish with remaining pudding mixture and serve.
VARIATIONS
EASY RASPBERRY-ALMOND NAPOLEONS
Substitute ¼ teaspoon almond extract for vanilla and 3 cups raspberries for strawberries.
EASY LEMON-BLUEBERRY NAPOLEONS
Omit vanilla and add ½ teaspoon lemon zest plus 1 tablespoon juice to pudding mixture. Substitute 3 cups blueberries for strawberries.