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These strawberry napoleons are a dessert worthy of guests, but they are so easy to make, you’ll make them often.
Easy Peasy Dessert
These strawberry napoleons only look complicated, but they are easy as pie to make!
All you need for these you probably have in your cupboard and freezer.
Many Sales On Strawberries
Usually good prices on strawberries are at the beginning of the summer. However, there must’ve been a bumper crop of them this year because most stores are still featuring them for less than $2 a pound.
Because the prices have been and still are phenomenally low, I’ve been stocking my freezer with strawberries. They freeze very well whole so it’s an easy task–just wash them, dry them and pop them in a freezer bag.
While this dessert looks best when the strawberries are fresh, it will taste just as good with defrosted berries.
Puff Pastry Sheets
These are an amazing convenience ingredient. There’s so many things you can make with them.
I once had a crack at making puff pastry from scratch, and it’s quite a tedious process. Plus it tastes no better than the ones you buy in the grocery store.
Now, about splitting them apart. I’ve seen many recipes that call for you to split the baked sheets in thirds. Sometimes that’s easy to do and sometimes it’s not so easy. So I get around that by splitting them in half. It may not be as gorgeous as the three layers, but it works. Plus I’m lazy and it’s infinitely easier.
And believe me, once family or guests begin to chow down on these napoleons, they won’t notice that there aren’t a couple of layers of cream and strawberries.
Watch The Video
Easy Strawberry Napoleons
- 1 sheet puff pastry thawed according to package directions
- 1 quart fresh strawberries sliced
- 2 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 1 cup cold whole milk
- 1 package 3.4 ounces instant vanilla pudding mix
- 2 cups whipped topping
- 1/2 cup semisweet chocolate chips
- 1/4 cup confectioner’s sugar
- Preheat oven to 400°.
- Unfold thawed puff pastry on cutting board. With a sharp knife, cut pastry into 6 rectangles. Place on baking sheet lined with parchment. Bake 10-15 minutes or until golden brown. Remove from pan to wire rack to cool completely.
- In a large bowl, combine the strawberries, sugar and vanilla; set aside. In another bowl, whisk milk and pudding mix for two minutes. Let stand for 2 minutes or until soft set. Stir in whipped topping and until thoroughly blended. Cover and refrigerate.
- To assemble, split puff pastry rectangles horizontally. Set aside the tops.
- Divide pudding mixture equally among the rectangle bottoms. Top each equally with the strawberries.
- Melt chocolate chips; stir until smooth. Cool slightly. Transfer chocolate to a small, heavy-duty plastic bag. Cut a tiny corner from bag; squeeze chocolate over napoleons. Dust with confectioner’s sugar.