Strawberry Napoleons With Prosecco Cream Recipes

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.

Steps:

• Toss the strawberries and sugar in a medium bowl and let sit 30 minutes.
• Divide the strawberries among 4 wine glasses; put 1 scoop of ice cream in each. Fill with prosecco.

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.

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.

Steps:

• Make lemon cream:
• Sprinkle gelatin over cold water in small bowl; let stand until soft, about 10 minutes. Combine lemonade concentrate, sugar, butter, yolks and egg in medium metal bowl. Set bowl over saucepan of simmering water; whisk until candy thermometer registers 160°F., about 5 minutes. Remove from over water; whisk in gelatin mixture. Strain into large bowl. Set in larger bowl or ice water. Stir until mixture is cool and beginning to thicken but not set, about 10 minutes. Beat cream in medium bowl to firm peaks; fold into lemon mixture. Chill at least 4 hours.
• Make phyllo pastries:
• Preheat oven to 350°F. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo with butter; sprinkle with sugar. Repeat with remaining phyllo, butter and sugar. Cut phyllo stack into twenty 3-inch squares. Transfer squares to baking sheets. Bake until dark golden, watching closely, about 12 minutes. Transfer to racks; cool. (Lemon cream and phyllo squares can be made 1 day ahead. Keep cream chilled. Store phyllo squares airtight at room temperature.)
• Make strawberry sauce:
• Simmer 2 1/4 cups sliced strawberries and 6 tablespoons sugar in heavy medium saucepan until strawberries are soft, stirring occasionally, about 5 minutes. Purée in processor. Strain into small bowl. Chill.
• Place 10 phyllo squares on work surface. Transfer lemon cream to pastry bag fitted with large star tip. Pipe lemon cream over squares, leaving 1/2-inch border on sides. Arrange sliced berries in single layer over cream. Pipe small rosette of cream atop berries. Top each with phyllo square. Pipe rosette of cream atop phyllo. Sprinkle with powdered sugar. Garnish each with whole berry. Serve with sauce.