Frozen Puff Pastry

Written Wednesday, June 30th, 2010 by Theresa H Hall

Here is a fast and simple recipe that is not made from scratch, but it will delight your family everytime.

Raspberry Napolean

1 package (17 1/4 oz) frozen puff pastry, thawed
1 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup 10X confectioners' sugar
1-1/4 cups raspberries (or sliced strawberries, or blueberries)
Additional 10X confectioners' sugar

1) On a lightly floured surface, roll out each pastry sheet to 1/8 inch thickness.

2) Using about a 3-1/2 inch heart shaped cookie cutter, cut out 12 hearts (or any shape you desire).

3) Place on ungreased cookie sheet.

4) Bake at 400 for 8-11 minutes or until golden brown.

5) Remove to wire racks to cool. Careful when handling them as they are fragile.

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1) Prepare filling by mixing the ilk and pudding mix for two minutes.

2) In a mixing bowl, beat cream until it begins to thicken.

3) Add in 10X sugar until soft peaks form. Do Not Over Whip!

4) Gently fold a small amount into the pudding and continue until it is combined.

5) Split puff pastry shapes in half and place the bottom halves on serving plates.

6) Spoon 1/4 cup filling onto the bottom portions.

7) Top with (any type of fresh) berries and place the top portion on top of the berries.

8) Sprinkle a good dusting of 10X (confectioners) sugar.

9) Serve immediately and enjoy.

Tags: Puff Pastry Dessert

This entry was posted on Wednesday, June 30th, 2010 at 06:13 pm and is filed under Baking Tips, frugal, Trying Something New, Writing. You can leave a response, or trackback from your own site.