Best 9 Strawberry Rhubarb Napoleons Recipes

STRAWBERRY-RHUBARB NAPOLEONS WITH CREME FRAICHE ICE CREAM

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).
• Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.
• Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
• Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.
• Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.

STRAWBERRY-RHUBARB CRUMBLE

Steps:

• Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
• Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
• Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

STRAWBERRY RHUBARB NAPOLEONS

Steps:

• Make filling:
• In a heavy saucepan combine all filling ingredients except strawberries and simmer over low heat, stirring occasionally, 10 to 15 minutes, or until rhubarb is soft and falling apart. Transfer mixture to a bowl and cool completely. Hull strawberries and cut into 1/4-inch-thick slices (there will be about 2 cups). Add strawberries to rhubarb mixture, tossing to combine well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before assembling napoleons.
• Preheat oven to 375°F.
• On a lightly floured surface roll pastry into a 14- by 10-inch rectangle, about 1/8-inch thick. Cut pastry into 4 strips, each 14 by 2 1/2 inches. Working with 1 pastry strip at a time, with long side facing you, make three 4-inch-long parallelograms per strip, discarding end scraps, for a total of 12 parallelograms. Invert 2 baking sheets and arrange 6 parallelograms in one layer on each. Freeze pastry 15 minutes, or until firm.
• Remove 1 baking sheet from freezer and invert a metal cooling rack directly onto pastry to cover parallelograms completely. (Cooling rack will weight down pastry to form a decorative pattern.) Bake pastry with cooling rack in middle of oven until golden brown and cooked through, 10 to 15 minutes. Carefully remove rack from pastry and transfer pastry to another rack to cool completely. Bake remaining pastry in same manner. Parallelograms may be made 4 days ahead and kept in an airtight container at room temperature.
• Assemble napoleons:
• Arrange 6 parallelograms, design sides up, on dessert plates and top each with about 1/2 cup filling. Put remaining 6 parallelograms, design sides up, on top of filling and sprinkle with confectioners' sugar.
• Serve napoleons with lemon cream.

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.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

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.

STRAWBERRY RHUBARB SAUCE

Steps:

• Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

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.

STRAWBERRY NAPOLEONS

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.