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Carla Hall's Strawberry Napoleon

Strawberry Napoleon Carla Hall
Strawberry Layer Pastry
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Strawberry Napoleon Recipe: A napoleon is a traditional French pastry composed of layers of puff pastry and pastry cream.
  • 1 package Store Bought Puff Pastry (two sheets)
  • melted Butter
  • Salt
  • 2 cups Vanilla Pastry Cream
  • 1 pound Strawberries (roughly chopped)
  • 1/4 cup Granulated Sugar
  • 1 1/2 cups Powdered Sugar
  • 2 1/2 tablespoons Water
  • 2 teaspoons Lemon Juice
  • melted Chocolate
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 package Store Bought Puff Pastry (two sheets)
    melted Butter
    Preheat oven to 375 degrees F. Place pastry dough on a lightly floured surface and cut into 24 rectangles. Transfer to 2 baking sheets and brush with melted butter and gently sprinkle with salt. Bake until golden brown and flakey, about 12 minutes. Remove from oven and allow to cool completely.
  • 2
    1 1/2 cups Powdered Sugar
    2 1/2 tablespoons Water 
    2 teaspoons Lemon Juice
    In a medium bowl, whisk powdered sugar to remove lumps. Add water and lemon juice and stir to create a smooth icing.
  • 3
    melted Chocolate
    Working individually, spread a thin layer of icing on the top of 6 pieces. Drizzle thin, horizontal lines of chocolate over the icing widthwise. Drag a toothpick across perpendicular to the chocolate in alternating directions.
  • 4
    1 pound Strawberries (roughly chopped)
    1/4 cup Granulated Sugar
    Place strawberries and sugar in a medium pot with a pinch of salt and smash with a potato masher or wooden spoon. Cook for 5 to 8 minutes to dissolve sugar and reduce liquid by half.
  • 5
    To assemble, place a piece of puff pastry on a plate and top with a layer of pastry cream. Add another layer of puff pastry and top with a thin layer of strawberry preserve. Add a third layer of puff pastry and top with pastry cream. Add the decorated layer of puff pastry to the top.
  • 6
    Create a collar out of foil to hold Napoleon shape. Place in the fridge to chill until ready to serve.

    Helpful Tips:
    1. Use store bought pastry dough or make your own -- either way will yield a delicious dessert.
    2. Poke the pastry dough with a fork before baking it to ensure the pastry will not rise too high.
    3. To ensure your icing is the right consistency, slowly add the liquid to the powdered sugar rather than adding it all at once.
    4. If you would prefer not to ice your pastry with a knife, then dip it right into the frosting.
    5. Put the melted chocolate into a plastic sandwich bag and cut off one of the corners to create a makeshift pastry bag that's easy to use.
    6. Use a pastry scraper to remove icing from your cutting board.

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