Napoleons have been perennial favorites in upscale bakeries for years. My easy version uses store-bought puff pastry layered with creamy vanilla pudding and a delicate icing. Garnish with a touch of chocolate or fresh fruit, the possibilities are really nearly endless.
RecipeSavants.comNapoleons have been perennial favorites in upscale bakeries for years. My easy version uses store-bought puff pastry layered with creamy vanilla pudding and a delicate icing. Garnish with a touch of chocolate or fresh fruit, the possibilities are really nearly endless.Smart Recipes, European Recipes, Dairy,Other Recipes, RecipesDairy,OtherEuropeanEasy NapoleonsPT30MServes 12
Ingredients:
2 Frozen Puff Pastry Sheets6 Ounces Instant Vanilla Pudding Mix2 Cups Milk1 Teaspoon Vanilla Extract0.5 Cup Sour Cream1 Cup Powdered Sugar4 Teaspoons Milk
Preheat oven to 400 degrees. Coat 2 sheet pans with cooking spray and set aside.
On a lightly-floured work surface, unfold thawed pastry sheets and cut each into 3 even strips along fold marks. Place strips on prepared pans and use a fork to lightly prick each strip all over.Bake for 5 minutes and lightly prick the strips again. Bake until golden brown, about 10 minutes. Transfer pastry strips to wire racks to cool, about 15 minutes.Meanwhile, in a stand mixer on medium speed, blend pudding mix, milk, vanilla, and sour cream until creamy & thickened. Cover with plastic wrap and refrigerate for 15 minutes.In a small bowl, add powdered sugar and stir in milk. Stir into a spreadable icing.
On a sheet of waxed paper, arrange 2 pastry sheets. Top each with about 3/4 cup pudding and spread into an even layer. Top with another pastry sheet. Repeat with another 3/4 cup of pudding and top with remaining 2 pastry layers. Spread icing on each stack evenly.
Cut each pastry into 2-inch slices, cover, and refrigerate until ready to serve.
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