Best 10 Easy Cherry Filled Napoleons Recipes

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Indulge in a delightful culinary journey with our exquisite Cherry-Filled Napoleons, a symphony of flavors and textures that will tantalize your taste buds. These delectable pastries feature flaky layers of puff pastry, a luscious cherry filling bursting with sweet and tart notes, and a creamy custard that adds a rich, velvety texture. Each bite is a harmonious blend of crispy, chewy, and creamy, making these Napoleons an unforgettable treat.

Prepare to embark on a culinary adventure with our diverse selection of recipes, each offering unique variations on the classic Cherry-Filled Napoleon. From the traditional recipe that showcases the classic combination of flavors to creative twists that incorporate different fillings, toppings, and decorations, there's a Napoleon for every palate and occasion.

Our recipes cater to various skill levels, whether you're a seasoned baker or just starting your pastry-making journey. With detailed instructions and helpful tips, you'll be guided through each step of the process, ensuring success in creating these culinary masterpieces.

So, let's unveil the secrets of these delectable pastries and embark on a delicious adventure. Get ready to impress your loved ones with your culinary prowess and savor the exquisite flavors of our Cherry-Filled Napoleons.

Let's cook with our recipes!

EASY CHERRY MOUSSE NAPOLEONS



Easy Cherry Mousse Napoleons image

Easy Cherry Mousse Napoleons! This gorgeous dessert, consisting of layers of store bought puff pastry and a simple, creamy cherry filling, comes together quickly. A fancy fake-out!

Provided by The Kitchen Prep

Categories     Dessert

Time 35m

Number Of Ingredients 9

1 box frozen puff pastry sheets (thawed but cold)
3/4 cup heavy whipping cream
4 ounces cream cheese (softened)
1/4 cup cherry preserves {I used one that is reduced in sugar}
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1/2 cup powdered sugar
4-5 teaspoons heavy cream*
Colorful sprinkles

Steps:

  • Preheat oven to 400 degrees. Prepare a large baking sheet by lining with parchment paper. Set aside.
  • Make the pastry: Carefully unfold one sheet of thawed puff pastry and place on a lightly floured surface. Using a heart-shaped cookie cutter, cut out hearts. {I got about 15 from each sheet of puff pastry by cutting them out as close to one another as possible.} Place on parchment lined baking sheet, leaving about an inch between each heart. Continue until you've cut out as many as you can.
  • Place a second piece of parchment paper over the hearts and place another baking sheet on top to weigh it down.
  • Place in the oven and bake for about 10-12 minutes or until the hearts are golden brown. Remove from oven and place on a cooling rack until they're completely cool.
  • Meanwhile, make the filling: In a small bowl, beat the heavy whipping cream until it forms stiff peaks. Set aside.
  • In a medium bowl, beat together cream cheese, cherry preserves and vanilla extract until combined and smooth. {There may be some small lumps if you have preserves with fruit pieces, which is fine. Just make sure there are no lumps of cream cheese remaining.}
  • Slowly add the powdered sugar and continue to beat until it is completely incorporated and smooth.
  • Scoop half of the whipped cream into the cream cheese mixture and fold it in gently until just combined. Add the remaining whipped cream and fold it in until there are no more visible streaks of whipped cream.
  • Spoon the mixture into a piping bag fitted with a large round tip.
  • Assemble: Place one piece of heart pastry on a pan or plate as the bottom "floor" of the pastry. Pipe filling onto the pastry, then top with another pastry heart and pipe another layer of filling. Top with a final pastry heart. Continue until all the pastry hearts are used up.
  • Make glaze: Whisk together powdered sugar with heavy cream {milk or half and half will do, too, but you may need less liquid, so add a small amount at at time until the desired consistency is reached. You'll want it to be thin enough to pipe and spread, but thick enough that it doesn't run.}. Put the glaze into a zip top bag for easy piping.
  • Glaze tops: Snip the tip of the bag and carefully glaze the top layer by outlining the heart and filling it in to "flood" it. Top with colored sprinkles while the icing is still wet.

AMARETTO NAPOLEONS ON CHERRY SAUCE



Amaretto Napoleons on Cherry Sauce image

This dessert makes such an impressive presentation, but is easy to make. I make the filling and sauce portions in advance, and usually bake the puffed pastry just before serving. If you prefer not to use the Amaretto because of the alcohol, you may replace it with 1 tsp. almond extract and 1/4 cup of milk. I always have filling...

Provided by Lisa Myrick

Categories     Other Desserts

Time 1h

Number Of Ingredients 15

AMARETTO FILLING
2/3 c sugar
1/4 c all purpose flour
dash(es) salt
14 oz sweetened condensed milk
2-1/2 c whole milk
4 egg yolks
2 tsp vanilla extract
1/4 c amaretto (or 1 tsp. almond extract and 1/4 cup additional milk
CHERRY SAUCE
1 can(s) cherry pie filling (21 ounces)
1/2 c frozen cranberry juice concentrate, thawed
PASTRY
1 sheet of puffed pastry, thawed
powdered sugar, if desired

Steps:

  • 1. For the filling, combine sugar, flour, and salt in a heavy sauce pan.
  • 2. Stir together the two milks and egg yolks. Whisk into dry ingredients in pan.
  • 3. Cook over medium heat, whisking constantly, until smooth and thickened.
  • 4. Remove from heat and stir in vanilla extract and amaretto (or almond extract and additional milk).
  • 5. Pour into a glass bowl and cover with plastic wrap, pressing the wrap against the pudding so a film will not develop on the top. Cool to room temperature. Chill in refrigerator until serving time.
  • 6. For the cherry sauce, combine the cherry pie filling with 1/2 cup of thawed cranberry juice concentrate in a bowl. Cover and chill until serving time.
  • 7. Thaw puffed pastry for 20 minutes. While thawing, preheat oven to 400 degrees.
  • 8. Once thawed, cut pastry into 3 strips along the fold lines. Cut each strip into 4 equal pieces crosswise. Place on ungreased cookie sheet and bake approximately 12 to 15 minutes, until puffed and golden brown. (Dark baking sheets may cook faster, so just keep an eye on it). When it's puffed high and golden brown, it's done!
  • 9. Remove to a wire rack. While still warm, split each puff horizontally into two layers. Cool completely and store loosely covered.
  • 10. When ready to serve, place bottom half of each pastry, cut side up, on individual serving plates.
  • 11. Spoon generous amount of filling onto pastry, allowing some to come out onto plate. Top with top half of pastries, cut side down.
  • 12. Spoon some cherry sauce around the pastry. Sprinkle with powdered sugar, if desired. ENJOY!

CLASSIC FRENCH NAPOLEON RECIPE - (3.9/5)



Classic French Napoleon Recipe - (3.9/5) image

Provided by ctozzi

Number Of Ingredients 18

PUFF PASTRY:
1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
CREAM FILLING:
1/4 cup granulated or superfine sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup half and half or light cream
2 slightly beaten egg yolks
1/2 teaspoon vanilla extract
1/4 cup whipping cream
GLAZE:
2 cups sifted confectioners' sugar
1/4 teaspoon vanilla extract
2-3 tablespoons boiling water
FRUIT PRESERVE OR JAM FILLING: (optional)
1/3 cup seedless raspberry or strawberry jam or preserves
CHOCOLATE DRIZZLE TOPPING:
1 1/2 tablespoons melted semisweet chocolate

Steps:

  • PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

NAPOLEONS



Napoleons image

Provided by Food Network

Time 4h50m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen puff pastry, thawed
Flour for rolling out pastry
2 cups heavy cream
1/2 cup milk
1/2 cup sugar
1 vanilla bean, slit lengthwise
9 egg yolks, at room temperature
Confectioner's sugar, to taste

Steps:

  • On a lightly floured surface roll out the pastry to 1/16-inch thick. Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick surface all over and chill for 30 minutes. Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment paper and weight down with a second sheet pan. Bake pastry for 10 minutes. Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown. Transfer pastry to a cooling rack.
  • Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar. Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean. Bring to a boil. Remove pan from heat and allow to steep for one hour. Discard the bean or reserve for another use.
  • Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish. Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool; cover and chill for several hours or overnight. To assemble: Transfer pastry to a flat surface. Using a ruler measure out three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a gentle sawing motion. With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it. Transfer a second piece of custard to fill the first layer. Top with a second strip of pastry, smooth side up, and repeat process. If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
  • Using a serrated knife carefully slice the napoleon into individual serving pieces. Sift confectioner's sugar over the napoleon to form a thick coating. Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
  • Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura

NAPOLEON



Napoleon image

A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

All-purpose flour, for work surface
1 3/4 pounds Puff Pastry dough
1/3 cup heavy cream
2 1/2 ounces dark semisweet chocolate, coarsely chopped (about 1/3 cup)
1/2 teaspoon corn syrup
1/4 ounce white chocolate, chopped (about 1 tablespoon)
Pastry Cream

Steps:

  • Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
  • Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
  • Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
  • Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
  • Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
  • Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.

NAPOLEONS



Napoleons image

Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.

Provided by Katherine

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 20

Number Of Ingredients 11

1 ½ (17.5 ounce) packages frozen puff pastry sheets, thawed
¼ cup cornstarch
4 cups milk, divided
⅓ cup cake flour
⅞ cup white sugar, divided
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
  • Bake in preheated oven until golden, about 10 minutes.
  • In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
  • In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
  • In a small saucepan or in the microwave, heat the jam until runny.
  • Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
  • To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g

CHOCOLATE NAPOLEONS WITH MASCARPONE CREAM AND CHERRY COMPOTE



Chocolate Napoleons with Mascarpone Cream and Cherry Compote image

Categories     Cheese     Chocolate     Fruit     Dessert     Cherry     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

For chocolate layers
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
For mascarpone cream
1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 tablespoons cherry-flavored brandy or brandy
2 teaspoons vanilla extract
1 cup chilled whipping cream
Powdered sugar
Cherry Compote

Steps:

  • Make chocolate layers:
  • Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.
  • Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)
  • Make mascarpone cream:
  • Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.
  • Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.

MINIATURE NAPOLEONS



Miniature Napoleons image

It can be a challenge to come up with an elegant dessert that works well for a cocktail party. These impressive, bite-sized sweets are easy to eat while mingling.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 10

6 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup 2% milk
1 large egg yolk, beaten
2 tablespoons butter, divided
1/2 teaspoon vanilla extract
1 sheet frozen puff pastry, thawed
1/2 cup heavy whipping cream
2 ounces semisweet chocolate, chopped

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer., Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled., Unfold puff pastry; place on an ungreased baking sheet. Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool., In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm. , Cut into 1-1/2x1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving.

Nutrition Facts : Calories 49 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 32mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

EASY STRAWBERRY NAPOLEONS



Easy Strawberry Napoleons image

Layers of light, flaky pastry sandwich creamy vanilla filling and fresh strawberries. This easily-assembled dessert looks like you fussed for hours!-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 400°. Unfold thawed puff pastry on cutting board. With a sharp knife, cut pastry into nine squares. Place on baking sheet coated with cooking spray. 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 squares horizontally for a total of 18 squares. Set aside six tops. Place six of the remaining puff pastry pieces on individual serving plates. Spread about 1/4 cup pudding mixture over each pastry square. Top with a spoonful of strawberries and another piece of puff pastry. Spread remaining pudding mixture over pastry pieces. Top with remaining strawberries and reserved pastry tops. , In a microwave, 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.

Nutrition Facts : Calories 464 calories, Fat 21g fat (10g saturated fat), Cholesterol 6mg cholesterol, Sodium 384mg sodium, Carbohydrate 65g carbohydrate (33g sugars, Fiber 6g fiber), Protein 6g protein.

VANILLA CREAM NAPOLEONS



Vanilla Cream Napoleons image

These bakery shop beauties are fun to recreate in your home kitchen, using frozen puff pastry sheet and pudding mix.

Provided by By Arlene Cummings

Categories     Dessert

Time 40m

Yield 12

Number Of Ingredients 8

1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed
1 package (6-serving size) vanilla instant pudding and pie filling mix
2 cups milk
1 teaspoon vanilla
1/2 cup sour cream
1 cup powdered sugar
3 to 4 teaspoons milk
1/3 cup semisweet chocolate chips

Steps:

  • Heat oven to 400°F. Lightly spray 2 cookie sheets with cooking spray. On lightly floured surface, unfold pastry sheets. Cut each sheet into 3 strips along fold marks. Place on cookie sheet; prick lightly with fork all over strips. Repeat with remaining pastry sheet and second cookie sheet.
  • Bake about 5 minutes. Prick surfaces of pastries with fork to prevent pastries from rising too much during baking. Bake 10 minutes longer or until golden brown. Remove pastries from cookie sheets; cool 10 to 15 minutes.
  • In large bowl, beat pudding mix, 2 cups milk, vanilla and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate 10 to 15 minutes.
  • In small bowl, stir powdered sugar and 3 teaspoons milk. If icing is too thick, stir in another teaspoon milk until spreadable consistency.
  • On 1 pastry layer, spread about 3/4 cup pudding. Repeat with another pastry layer and 3/4 cup pudding. Top with third pastry layer. Spread icing over top. Set aside. Repeat to make second dessert with remaining pastries, pudding and icing.
  • In microwavable small bowl, microwave chocolate chips uncovered on High about 30 seconds or until chocolate can be stirred smooth. Drizzle chocolate back and forth across top of each dessert. Drag toothpick through chocolate and icing to create marbled appearance.
  • Cut desserts into 2-inch slices. Cover; refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • For the best results, use fresh cherries. If using frozen cherries, thaw them and drain them thoroughly before using.
  • To make the filling, you can use either fresh or frozen cherries. If using fresh cherries, pit them before cooking.
  • To make the pastry, you can use either store-bought puff pastry or homemade puff pastry. If using store-bought puff pastry, thaw it according to the package directions.
  • To assemble the Napoleons, brush the pastry sheets with melted butter and sprinkle them with sugar. Then, layer the pastry sheets with the cherry filling and whipped cream.
  • To serve, dust the Napoleons with powdered sugar and slice them into individual servings.

Conclusion:

Easy Cherry-Filled Napoleons are a delicious and impressive dessert that is perfect for any occasion. With their flaky pastry, sweet cherry filling, and creamy whipped cream, these Napoleons are sure to be a hit. So next time you're looking for a special dessert to make, give these Easy Cherry-Filled Napoleons a try.

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