Easy and Decadent Strawberry Napoleon Dessert
Made with vanilla pudding, sliced strawberries, and puff pastry, one bite of this Easy and Decadent Strawberry Napoleon Dessert will transport you to France. To change it up, substitute blueberries or raspberries for the strawberries.
A while back I had a slip up while grocery shopping. I meant to purchase phyllo sheets for a specific recipe and ended up with a box of puff pastry instead. I blame it on summer mommy brain.
Anywho, ever since this happened, I’ve been trying to figure out what to make with that darn box of puff pastry.
This dessert was on my Pinterest account just waiting to be discovered again!
The original recipe states to use Cool Whip. However, I wanted to kick it up a notch so I decided to try my hand at making homemade whipped cream.
You can make this dessert in a single layer:
Or even make it a double layer:
Don’t like strawberries??
Try blueberries with vanilla pudding and lemon extract. Or make it with raspberries, blackberries,
or even peaches 😉
Whichever route you decide to go, it will be delicious!
Serves: 12 people (makes 6 single layer desserts or 3 double layer desserts)
Calories Per Serving: 247
Ingredients
Ingredients for the filling:
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 3.4 oz. pkg. of INSTANT vanilla pudding mix
- 1 cup milk
- 1 tsp. almond extract or other flavoring of choice
Ingredients for the rest of the dessert:
- 8 oz. sheet of frozen puff pastry (this is the half of a 17 oz. package)
- 2 cups sliced strawberries or other fruit of choice
- Powdered sugar for garnish
Instructions
- Place a mixing bowl and whisk into the freezer for 10 to 15 minutes. Take the one sheet of frozen puff pastry out of the box and place on a plate to defrost for 40 minutes. I just left it on the counter.
- Place heavy cream and powdered sugar into the chilled mixing bowl and mix on high for 2 minutes. Add the vanilla extract (or other flavorinand beat an additional 1 to 2 minutes or until stiff peaks have formed. Set aside 1 cup of this mixture and store the rest in the fridge for other uses.
- In another small mixing bowl, whisk together the instant pudding mix, 1 cup of milk, and 1 tsp. of almond extract (or other flavoring).
- Fold in the 1 cup of whipped topping and blend until well mixed. Cover and place in the fridge.
- Preheat oven to 400 degrees.
- Open the thawed sheet of pastry and cut along the folds with a knife or pizza cutter to make three equal strips. Halve each strip to make six rectangles.
- On a baking sheet, space the rectangles apart. Bake in the center of the oven for 15 minutes or until well browned. Remove and cool.
- Once cooled, take a pastry rectangle and carefully slice it in half horizontally. Cover bottom half with the pudding mixture and then top with sliced strawberries (or fruit of choice). Cover the pastry with the top part and dust with powdered sugar if desired.
- Keep repeating if wanting a double dessert.
Libby's Notes
Recipe Source: Tweaked and adapted from the blog, Six Sisters' Stuff.
Nutrition
Calories: 247kcal
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!
Visiting from the Wednesday Roundup. This looks SO yummy! Thanks for sharing 🙂
You are welcome!
This dessert gets 10 stars in our house! Not only is it easy to make, it also tastes great and can be made during any season of the year!
can you freeze the filling?
We have never tried to freeze it. It’s worth a shot though. If you do, please let us know how it turns out.