RASPBERRY NAPOLEONS
You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry to a 10-by-15-inch rectangle. Transfer to a baking sheet lined with parchment paper.
- Prick pastry all over with a fork. Cover completely with another sheet of parchment paper; weight with another baking sheet (same size or slightly smaller) to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down, until pastry is golden, 30 to 40 minutes. Remove top sheet and parchment, and let pastry cool.
- Transfer pastry to a cutting board. With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces.
- Dividing evenly, put a large dollop of pudding (2 to 3 tablespoons) on 8 of the 12 pastry pieces; top with raspberries and a little more pudding.
- Assemble napoleons on serving plates: For each napoleon, stack two pieces of pastry already topped with pudding and raspberries, then top with a plain piece. Dust lightly with confectioners' sugar.
- Make Raspberry Sauce (optional): In a small bowl, stir together 1/4 cup raspberry jam and 1 tablespoon water; pass through a fine-mesh sieve. Thin with additional water if needed.
- Garnish plate with Raspberry Sauce, if desired.
Nutrition Facts : Calories 249 g, Fat 11 g, Fiber 3 g, Protein 5 g
LEMON CREAM NAPOLEON
Provided by Sandra Lee
Time 31m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency.
- Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment.
- In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool.
- To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.
Nutrition Facts : Calories 0 calorie
RASPBERRY VANILLA PUDDING PIE WITH PEANUT BUTTER CRUST
Steps:
- For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
- For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
- Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.
BANANA PUDDING NAPOLEON
Steps:
- For the Pudding: In a small bowl, whisk together 1/2 cup milk, 1/3 cup sugar, eggs, egg yolk and cornstarch. In a medium saucepan, bring 2 cups milk and 3 tablespoons sugar almost to a boil. Whisk in other ingredients. Bring to a low boil. Whisk constantly until thickened and smooth, about 2 minutes. Remove pan from heat. Strain custard and whisk in vanilla. Place 2 bananas in food processor and pulse until cut into small pieces. Fold this into custard and refrigerate.
- For the Napoleon Layers: Preheat oven to 350 degrees F. Whisk egg whites with sugar. Stir in melted butter and vanilla extract. Fold in flour. On a parchment lined sheet pan, spread 1 tablespoon of mixture thinly into a 4-inch diameter circle (like a thin cookie). Repeat until there is no more batter. Bake in the oven until light brown, about 5 minutes. For each serving, use 3 "cookies". Slice thin remaining bananas on bias. On each plate, place 1 cookie, followed by 2 slices of bananas, 1 1/2 tablespoons of banana custard. Repeat and then top with remaining cookie. Garnish with powdered sugar and mint leaves.
RASPBERRY VANILLA PUDDING PARFAITS
I used to serve these simple yet impressive parfaits when we ran a motel and restaurant. Now I serve them to guests. You can substitute other seasonal fruit, like peaches or strawberries.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.
Nutrition Facts : Calories 158 calories, Fat 5g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
VANILLA CREAM NAPOLEONS
These bakery shop beauties are fun to recreate in your home kitchen, using frozen puff pastry sheet and pudding mix.
Provided by By Arlene Cummings
Categories Dessert
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly spray 2 cookie sheets with cooking spray. On lightly floured surface, unfold pastry sheets. Cut each sheet into 3 strips along fold marks. Place on cookie sheet; prick lightly with fork all over strips. Repeat with remaining pastry sheet and second cookie sheet.
- Bake about 5 minutes. Prick surfaces of pastries with fork to prevent pastries from rising too much during baking. Bake 10 minutes longer or until golden brown. Remove pastries from cookie sheets; cool 10 to 15 minutes.
- In large bowl, beat pudding mix, 2 cups milk, vanilla and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate 10 to 15 minutes.
- In small bowl, stir powdered sugar and 3 teaspoons milk. If icing is too thick, stir in another teaspoon milk until spreadable consistency.
- On 1 pastry layer, spread about 3/4 cup pudding. Repeat with another pastry layer and 3/4 cup pudding. Top with third pastry layer. Spread icing over top. Set aside. Repeat to make second dessert with remaining pastries, pudding and icing.
- In microwavable small bowl, microwave chocolate chips uncovered on High about 30 seconds or until chocolate can be stirred smooth. Drizzle chocolate back and forth across top of each dessert. Drag toothpick through chocolate and icing to create marbled appearance.
- Cut desserts into 2-inch slices. Cover; refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
BAKED RASPBERRY VANILLA PUDDING
From Creative Everyday Cooking. This uses frozen raspberries in syrup. If using fresh raspberries, just sprinkle with a little sugar before putting in dish.
Provided by KelBel
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
- Spread raspberries and their syrup evenly over bottom of the dish.
- Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
- Pour over fruit; sprinkle remaining 1 T sugar over top.
- Bake 20-25 minutes until set and golden around the edges.
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NAPOLEONS RECIPE | KING ARTHUR BAKING
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- To make the filling: In a medium-sized saucepan, stir together 1 1/2 cups (340g) of the milk, sugar, salt, and vanilla bean. (If you're using vanilla extract you’ll add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Meanwhile, in a medium bowl whisk the cornstarch and egg yolks with the remaining 3/4 cup (170g) milk until smooth and lump-free.
- Slowly whisk about one-third of the hot milk mixture into the egg mixture, then pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens and the boiling bubbles reach the center of the saucepan.
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- Preheat the oven to 400 degrees F (204.4 degrees C) and cover a baking sheet with parchment paper.
- Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment covered baking sheet, spacing them about 1/4-inch apart.
- Cover the pastry with another sheet of parchment paper and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers.
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