Neapolitan Napoleons
Wow! Layers of flaky pastry filled with cinnamon-spiked chocolate mousse and whipped topping with fresh strawberries—what a crowd pleaser!
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 cup heavy cream
0.25 teaspoon ground cinnamon
1 cup semi-sweet chocolate pieces, melted
2 cups thawed frozen whipped topping
1.5 cups sliced strawberries
2 tablespoons confectioners' sugar
1 cup heavy cream
0.25 teaspoon ground cinnamon
1 cup semi-sweet chocolate pieces, melted
2 cups thawed frozen whipped topping
1.5 cups sliced strawberries
2 tablespoons confectioners' sugar
Instructions
While the pastry is thawing, heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split each pastry into 2 layers, making 36 in all.
Beat the heavy cream and cinnamon in a large bowl with an electric mixer on high speed until stiff peaks form. Fold in the melted chocolate pieces.
Reserve 12 top pastry layers. Spread 12 bottom pastry layers with the chocolate mixture and add another pastry layer. Top with the whipped topping, strawberries and the reserved top pastry layers. Sprinkle with the confectioners' sugar.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split each pastry into 2 layers, making 36 in all.
Beat the heavy cream and cinnamon in a large bowl with an electric mixer on high speed until stiff peaks form. Fold in the melted chocolate pieces.
Reserve 12 top pastry layers. Spread 12 bottom pastry layers with the chocolate mixture and add another pastry layer. Top with the whipped topping, strawberries and the reserved top pastry layers. Sprinkle with the confectioners' sugar.
Neapolitan Napoleons
Wow! Layers of flaky pastry filled with cinnamon-spiked chocolate mousse and whipped topping with fresh strawberries—what a crowd pleaser!
Directions
Print
While the pastry is thawing, heat the oven to 400°F.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries onto 2 baking sheets.Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split each pastry into 2 layers, making 36 in all.Beat the heavy cream and cinnamon in a large bowl with an electric mixer on high speed until stiff peaks form. Fold in the melted chocolate pieces.Reserve 12 top pastry layers. Spread 12 bottom pastry layers with the chocolate mixture and add another pastry layer. Top with the whipped topping, strawberries and the reserved top pastry layers. Sprinkle with the confectioners' sugar.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed1 cup heavy cream0.25 teaspoon ground cinnamon1 cup semi-sweet chocolate pieces, melted2 cups thawed frozen whipped topping1.5 cups sliced strawberries2 tablespoons confectioners' sugar
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