Best 5 Strawberry Blueberry Napoleons Recipes

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Indulge in a delightful culinary journey with our exquisite Strawberry Blueberry Napoleons, a symphony of flavors and textures that will tantalize your taste buds. This classic French dessert is elevated with layers of flaky puff pastry, luscious strawberry filling, and creamy blueberry custard, resulting in a masterpiece that is both visually stunning and utterly delicious. Discover the art of crafting this delectable treat with our step-by-step guide, complete with expert tips and tricks to ensure perfect results every time. Impress your loved ones with this showstopping dessert, perfect for special occasions or as a delightful indulgence anytime.

This article features a collection of two exceptional Strawberry Blueberry Napoleon recipes.

- The first recipe, titled "Classic Strawberry Blueberry Napoleons," takes you through the traditional method of preparing this beloved dessert. With detailed instructions and a focus on using fresh, seasonal ingredients, this recipe ensures that every bite is a celebration of summer's bounty.

- The second recipe, "No-Bake Strawberry Blueberry Napoleons," offers a delightful twist on the classic by eliminating the need for an oven. Using a combination of store-bought puff pastry and a no-bake blueberry custard filling, this recipe is perfect for those who want to enjoy this delicious treat without the hassle of baking.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY NAPOLEONS



Strawberry Napoleons image

This delicious, attractive, and (most importantly) super-easy puff pastry recipe can easily be made low-fat by using fat-free whipped topping and skim milk. This recipe should be enjoyed the same day for best results. Enjoy!

Provided by PESTANO

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 (3.5 ounce) package instant vanilla pudding and pie filling
1 cup cold 2% milk
1 ½ cups non-dairy whipped topping, thawed
½ (17.25 ounce) package frozen puff pastry, thawed
1 pint fresh strawberries, thinly sliced
¼ cup confectioners' sugar

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.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 37 g, Cholesterol 2.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 268.2 mg, Sugar 20.1 g

STRAWBERRY NAPOLEONS



Strawberry Napoleons image

Flaky strips of puff pastry are layered with velvety homemade pastry cream and fresh berries in this easy Strawberry Napoleon dessert! Topped with vanilla icing, whipped cream and more fresh strawberries, get ready to serve up a gorgeously sophisticated treat.

Provided by Lindsay

Categories     Dessert

Time 53m

Yield 12

Number Of Ingredients 18

2 egg yolks
1/4 cup (52g) sugar
1 tbsp cornstarch
3/4 cups (180ml) milk
1 tbsp (14g) salted butter
3/4 tsp vanilla extract
1/4 cup (60ml) heavy whipping cream, cold
2 tbsp (15g) powdered sugar
17.3 oz box Puff Pastry Sheets
3/4 cup chopped fresh strawberries
1 cup (115g) powdered sugar, sifted
2 tsp corn syrup
1 tbsp unsalted butter, melted
1/2 tsp vanilla extract
1-2 tbsp (15-30ml) milk
1/4 cup (60ml) heavy whipping cream
2 tbsp powdered sugar
1/4 tsp vanilla extract

Steps:

  • Add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
  • Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  • Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  • Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  • Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks.
  • Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
  • Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
  • Place on a baking sheet and bake for about 13 minutes.
  • Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
  • To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
  • Gently fold the whipped cream into the pastry cream.
  • To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
  • Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
  • Top off the pastry with a third pastry strip on top. Repeat the layering process with the remaining puff pastry, pastry cream and strawberries.
  • To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
  • To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
  • Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Sice, Calories 340 calories, Sugar 35 g, Sodium 59 mg, Fat 17.5 g, SaturatedFat 9.2 g, TransFat 0.3 g, Carbohydrate 40.9 g, Fiber 0.5 g, Protein 5.7 g, Cholesterol 99.1 mg

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.

STRAWBERRY NAPOLEONS



Strawberry Napoleons image

Tangy creme fraiche and fragrant vanilla bean perk up the whipped cream sandwiched between layers of puff pastry and strawberries in this towering summer dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Number Of Ingredients 8

1/2 cup granulated sugar, for sprinkling
14 ounces Puff Pastry or store-bought all-butter puff pastry, such as Dufour, thawed
Vegetable-oil cooking spray
1 cup heavy cream
1 cup creme fraiche
1 vanilla bean, seeds scraped
1/3 cup confectioners' sugar
1 pound strawberries, hulled and thinly sliced (about 3 cups)

Steps:

  • Preheat oven to 375 degrees. Sprinkle work surface with some of granulated sugar. Unfold dough on top and sprinkle with more granulated sugar. If necessary, roll out to a 9 1/2-by-12 1/2-inch rectangle, slightly more than 1/8 inch thick. Using a sharp knife or pastry cutter, cut into a 9-by-12-inch rectangle. Transfer to a baking sheet; freeze 20 minutes. Cut into twelve 4-by-2 1/4-inch rectangles. Transfer to two baking sheets and refrigerate until firm, about 30 minutes.
  • Prick rectangles all over with a fork. Coat two wire racks with cooking spray and place one over each set of rectangles (if you only have one cooling rack, work in batches). Bake until pastry just reaches tops of racks, about 15 minutes (do not let it bake into racks and stick). Remove racks; continue to bake until golden and evenly browned, about 15 minutes more. Let cool completely on racks, about 30 minutes.
  • With a mixer, whisk cream, creme fraiche, vanilla seeds, and confectioners' sugar on medium speed until stiff peaks form, 1 to 2 minutes. Fit a pastry bag with a large star tip (such as Ateco #825). Split pastry rectangles horizontally (to create 24 pieces total). Choose 8 nice tops; set aside. Arrange a single layer of strawberries over 8 bottom rectangles. Pipe about 2 tablespoons cream over berries. Top with a second layer of berries. Pipe 2 tablespoons cream onto 8 more rectangles. Top with a layer of strawberries. Pipe a dollop of cream onto bottom and place on top of first layer, pressing very gently to help stick. Pipe a dollop of cream on bottom of reserved rectangles and place on top, sugared-sides up. Refrigerate at least 1 hour and up to overnight.

STRAWBERRY NAPOLEON



Strawberry Napoleon image

I 'constructed' this elegant and popular creation 6 years ago, and my wife, Deci, embellished it into a work of art.-Dean Barns, Farmington, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 14

1 package (17-1/4 ounces) frozen puff pastry sheets, thawed
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups milk
3 egg yolks, beaten
1 tablespoon butter
3 teaspoons vanilla extract
TOPPING:
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
3 pints fresh strawberries, sliced
Additional confectioners' sugar

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.

Nutrition Facts : Calories 475 calories, Fat 29g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 226mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 5g fiber), Protein 6g protein.

Tips:

  • Use fresh, ripe strawberries and blueberries for the best flavor.
  • If you don't have time to make your own puff pastry, you can use store-bought puff pastry sheets.
  • To make the glaze, you can use either powdered sugar or granulated sugar. If you use powdered sugar, add a little bit of water until you reach the desired consistency.
  • To make the whipped cream, you can use either heavy cream or whipping cream. If you use heavy cream, you will need to whip it for a little longer until it reaches stiff peaks.
  • To assemble the Napoleons, you can either use a piping bag or a spoon to spread the whipped cream and fruit filling. If you use a piping bag, you will have more control over the shape of the Napoleons.

Conclusion:

Strawberry Blueberry Napoleons are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with fresh strawberries and blueberries, puff pastry, whipped cream, and a simple glaze. These Napoleons are sure to be a hit with your family and friends.

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