Best 8 Roasted Strawberry Napoleon Recipes

STRAWBERRY NAPOLEONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
• Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
• Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
• Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

ROASTED STRAWBERRY NAPOLEON

Steps:

• Heat oven to 375 degrees. Line a baking pan with parchment paper, and set aside. Have ready another baking pan, unlined. In a small bowl, combine corn syrup with 1 teaspoon warm water; set aside.
• Lightly dust a clean work surface with flour. Roll puff-pastry sheet into a 12-inch square; trim edges. Cut sheet on the fold lines, making three 4-by-12-inch rectangles. Place rectangles on lined pan. Top with another piece of parchment. Place the unlined pan on top of the filled pan. Bake puff pastry 8 minutes.
• Remove the empty pan and top parchment, and return pan to oven. Bake until pastry starts to puff and is light-golden brown, about 8 minutes. Remove from oven; lightly brush with reserved corn-syrup mixture. Using a long metal spatula, gently flip rectangles. Brush again with corn-syrup mixture. Bake until shiny and golden brown, about 9 minutes more. With the spatula, transfer puff pastry to a wire rack to cool completely. Store in an airtight container until ready to use.
• Increase oven temperature to 450 degrees. Using a pastry brush, coat the bottom of a medium oven-proof saute pan with 1 tablespoon butter; scrape vanilla seeds into butter. Place strawberries, cut sides down, in pan. Sprinkle with granulated sugar, and lay vanilla pod on top. Roast until strawberries start to "slump" and feel soft when squeezed, 10 to 12 minutes. Using a slotted spoon, transfer all but 2 of the berries and vanilla pod to a plate to cool. Reserve juices in pan.
• Set pan over high heat. If using Grand Marnier, add to pan, and light a match, carefully igniting liqueur; allow flame to burn out, about 1 minute. Reduce heat to medium. Using a fork, mash 2 remaining strawberries; add orange juice. (If not using liqueur, add 2 tablespoons more orange juice). Cook until thick and syrupy, 30 to 40 seconds; discard vanilla pod. Remove from heat. Swirl in the remaining tablespoon butter, and set aside.
• Combine cream and confectioners' sugar in the bowl of an electric mixer, and whip until stiff peaks form.
• Without using a tip, close off the end of a pastry bag with a paper clip or clothespin; fill with whipped cream. Repeat, filling a second pastry bag with orange pastry cream. (Alternatively, use two resealable plastic bags, and cut off a corner on each; an offset spatula can also be used to spread both whipped and pastry creams.)
• Pipe a tablespoon of pastry cream onto the middle of a serving plate. Center a rectangle of puff pastry on top. Leaving a 1/2-inch border, pipe orange pastry cream onto puff pastry. Arrange roasted strawberries on top of pastry cream; scrape any remaining juices from plate into reserved sauce. Place a second rectangle of puff pastry on top of strawberries. Leaving a 1/2-inch border, pipe whipped cream onto second rectangle of puff pastry. Sprinkle with pistachios. Place a third rectangle of puff pastry on top.
• Using a serrated knife, slice assembled napoleon into 4 pieces. Drizzle with the reserved sauce, and serve.

ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
• Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

STRAWBERRY NAPOLEON

Steps:

• Thaw the frozen puff pastry by placing it in room temperature for 30 minutes.
• Preheat the oven to 400°F.
• Once thawed, unfold the pastry on a lightly floured surface and cut it into 3 strips along the fold mark.
• Cut each of the 3 strips into 4 rectangles; you will have a total of 12 same sized rectangles.
• Place the pastry rectangles on a baking sheet about an inch apart and bake in the preheated oven for about 15 minutes or until the pastry is puffed and golden brown.
• Remove the baking sheet from the oven and let the pastry cool.
• In the meantime, make the vanilla pudding according to the package directions using the cold milk.
• Fold in the whipped cream into the set vanilla pudding.
• Now break apart each pastry rectangle into 2 layers - top and bottom; you now have 24 rectangles.
• Keep aside 8 top layers.
• Line up 8 bottom parts and spoon ½ of the vanilla mixture on them, dividing equally between the 8 pastries.
• Top with strawberry slices and another piece of pastry.
• Repeat with the remaining vanilla mixture and strawberry slices.
• Top with the reserved pastry tops.
• Garnish with a few slices of strawberry and a dusting of powdered sugar.
• Either serve immediately or the patries can be refrigerated for upto 3 hours.
• Note that the preparation time does not include time to thaw the pastry.

EASY STRAWBERRY NAPOLEONS RECIPE - (3.9/5)

Steps:

• Heat oven to 350 degrees. Have ready 3 sheets frozen phyllo dough, thawed. Spray 1 sheet of phyllo with butter-flavored cooking spray, then sprinkle with cinnamon sugar; top with a second sheet of phyllo, cooking spray, and cinnamon sugar. Top with remaining sheet. Cut into 12 squares. Transfer to a baking sheet and bake 8 to 10 minutes until puffed and crisp. Fold 1/2 cup whipped cream or topping into 1 cup vanilla pudding. For each Napoleon, top a pastry square with some pudding mixture and sliced berries. Repeat layer, then top with a pastry squared. Dust with confectioners' sugar.

EASY STRAWBERRY NAPOLEONS

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.

ROASTED STRAWBERRY NAPOLEON

Steps:

• Preheat oven to 375°F Line a bakng pan with parchment paper, and set aside. Have another baking sheet, unlined, ready. In a small bowl, combine corn syrup with 1 tablespoons warm water; set aside.
• Lightly dust a clean work surface with flour. Roll puff-pastry sheet into a 12-inch square; trim edges. Cut sheet on the fold lines, making three 4x12-inch rectangles. Place rectangles on lined pan. Top with another piece of parchment. Place the unlined pan on top of the filled pan. Bake puff pastry 8 minutes.
• Remove the empty pan and top parchment, and return to oven. Bake until pastry starts to puff and is light-golden brown, about 8 minutes. Remove from oven; lightly brush with reserved corn-syrup mixture. Using a long metal spatula, gently flip rectangles. Brush again with corn syrup mixture. Bake until shiny and golden brown, about 9 minutes more. With the spatula, transfer puff pastry to a wire rack to cool completely. Store in an airtight container until ready to use.
• Increase oven temperature to 450°F Using a pastry brush, coat the bottom of a medium oven-proof sauté pan with 1 tablespoon butter; scraped vanilla seeds into butter. Place strawberries, cut side down, in pan, sprinkle with granulated sugar, and lay vanilla pod on top. Roast until strawberries start to "slump" and feel soft when squeezed, 10-12 minutes. Using a slotted spoon, transfer all but 2 of the berries and vanilla pod to a plate to cool. Reserve juices in pan.
• Set pan over high heat. If using Grand Marnier,add to pan, and light a match, carefully igniting liqueur; allow flame to burn out, about 1 minute. Reduce heat to medium. Using a fork, mash 2 remaining strawberries; add orange juice. (If not using liqueur, add 2 tablespoons more orange juice). Cook until thick and syrupy, 30-40 seconds; discard vanilla pod. Remove from heat. Swirl in the remaining tablespoon butter, and set aside.
• Combine cream and confectioners sugar in the bowl of an electeic mixer, and whip until stiff peaks form.
• ORANGE PASTRY CREAM: In a small saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat and cover. Set aside for 10 minutes; discard orange zest and vanilla pod.
• Prepare an ice-water bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolk; add the sugar mixture and continue whisking until pale yellow.
• Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from sides of pan.
• Slowly ladle half of boiling milk mixture into egg mixture, whisking constantly. Transfer this new mixture back to saucepan.
• Set pan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a full boil, whisk vigorously, until very thick, about 1 1/2 minutes.
• Remove pan from heat, using a rubber spatula, scrape pastry cream into a medium bowl; set over ice water bath. Whisk in butter, piece by piece, while still warm. Let cool completely. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store for up to 1 day.
• Without using a tip close off the end of a pastry bag with a paper clip or clothespin; fill with whipped cream. Repeat filling a second pastry bag with orange pastry cream. (alternatively, use two resealable plastic bags and cut off a corner on each; an offset spatula can also be used to spread both whipped and pastry creams).
• Pipe a tablespoon of pastry cream onto the middle of a serving plate. Center a rectangle of puff pastry on top. Leaving a 1/2-inch border, pipe orange pastry cream onto puff pastry. Arrange roasted strawberries on top of pastry cream; scrape any remaining juice from plate into reserved sauce. Place a second rectangle of puff pastry on top of strawberries. leaving a 1/2-inch border, pipe whipped cream onto second rectangle of puff pastry. Sprinkle with pistachios. Place a third rectangle of puff pastry on top.
• Using a serrated knife, slice assembled napoleon into 4 pieces. Drizzle with the reserved sauce and serve.

STRAWBERRY NAPOLEON

Steps:

• On a lightly floured surface, roll out each pastry sheet to a 9-in. square. Place on ungreased baking sheets. Bake at 350° for 30 minutes or until golden brown. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Pour into a bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled. , For topping, beat cream in a chilled large bowl until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. , Place one pastry square on a serving platter. Top with the custard, strawberries, sweetened whipped cream and second pastry. Dust with confectioners' sugar. Refrigerate leftovers.