RCI-BR.007.0119.001
Strawberry-Almond Cream Napoleons
Strawberry-Almond Cream Napoleons from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- (3.4 ounces) instant vanilla pudding mix1 package
- 1 cup
- 1 teaspoon
- 1 cup
- stemmed and sliced California strawberries2 cups
- sliced almonds1/3 cuptoasted
- powdered sugar1 unitfor garnish
Method
1
Preheat oven to 400°F. Remove puff pastry sheet from freezer and thaw according to package directions.
15 minutes
2
Place thawed puff pastry on a baking sheet and bake for 12-15 minutes until golden brown and puffed. Remove from oven and cool completely on a wire rack.
15 minutes
3
While pastry cools, prepare the vanilla pudding according to package directions using skim milk, stirring in almond extract once thickened.
5 minutes
4
Slice the cooled puff pastry sheet into 8 equal rectangles with a sharp knife.
5
Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant and lightly golden.
6
Arrange 4 of the pastry rectangles on a clean work surface or serving platter. Spread or pipe a layer of the almond cream mixture onto each pastry rectangle.
7
Arrange a portion of the sliced strawberries on top of each cream-covered pastry rectangle.
8
Dust the tops of each napoleon generously with powdered sugar for garnish, then sprinkle with toasted sliced almonds.
9
Serve immediately, or refrigerate until ready to serve.