Easy to make but impressive to serve, these Strawberry Napoleons made from frozen puff pastry you buy in a box at the store will be your new go-to for dessert. I've made these with all sorts of fillings...
Be creative and use your own favorite flavors or whatever fruit that is in season. Find the puff pastry in a box (Pepperidge Farm is good and readily available at most stores) in the same section where you find frozen pie crust and frozen rolls.
2 cups fresh or frozen strawberries
1 tablespoon granulated sugar
2 tablespoons Grand Marnier (optional)
1 cup whipping cream
1 cup Marscapone cheese
1 tablespoon vanilla
3 tablespoons + more Confectioners sugar (you will need some for garnish)
1 orange for a bit of juice and the zest (optional)
1 box of frozen puff pastry, thawed according to package directions
all-purpose flour (for rolling pastry)
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.
In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the Marscapone cheese. Spoon into a piping bag. Refrigerate.
Dust the work surface with a little flour so it won't stick. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.
Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.
Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.
There are a million variations on this recipe. Add a drizzle of melted chocolate for an extra special finish.
Cook fresh fruits like peaches, apples, pears, or plums until they are slightly softened. Add some sugar and heat until dissolved. Add brandy or other liqueur (off the heat so it won't flame) to create a sauce. Allow to cool before spooning onto the puff pastry. Or use frozen fruit with a little sugar and the brandy to accomplish the same thing.