This is a recipe adaptation from one of the Pepperidge Farm Puffed Pastry recipes. It was already pretty simple, but I made it even a little easier. This recipe will also appear as part of of a post on Valentine’s Day on Daily Dish Magazine. The idea behind that article is what to make for dinner on Valentine’s Day when you have waited until the last minute. So, if you already plan to wait, you can get a game plan for dinner in that article. I can promise you a really tasty meal in under an hour with this quick dessert later in the evening. This is super fast, so it definitely works for last minute ideas, but it is also super delicious. Honestly, I am usually a made from scratch girl all the way, but sometimes you need something you can throw together quickly that is still going to get the attention of those you serve it to.
Yield 2 -4
- 1/2 pkg. frozen puff pastry, thawed (If you are putting this together at the last minute, set one sheet of pastry out to thaw while you cook and eat dinner.)
- 2 6 oz. refrigerated vanilla pudding cups
- 1 can whipped cream (You know, the spray kind.)
- 1 cup fresh strawberries, sliced
- 1 Tbsp. sugar
- 1 oz. semi sweet chocolate
- 1/2 cup confectioners’ sugar
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment.
- Unfold the pastry and cut along the fold lines. This really gives you enough pastry for two Napoleons, so I you would like to double the other ingredients and make two then do.
- Bake pastry for approximately 15 minutes or until puffed and golden. Cool for approximately 5 minutes. You can get the other ingredients ready while the pastry cools.
- Sprinkle berries with sugar.
- Put pudding in a bowl. Add one cup whipped cream. Fold together until combined.
- Split each pastry into two layers. You will only use three.
- Place one pastry layer on a serving dish. Top with half of the pudding mixture and half of the berries.
- Repeat layers.
- Top with a third piece of puff pastry.
- Top the third layer with whipped cream and additional strawberries.
- Dust with confectioners’ sugar.
- Melt chocolate in the microwave at 30 second intervals. When melted drizzle over berries and whipped cream.
Source: Pepperidge Farm