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Cuisine

Fresh Strawberry Napoleans

Demonstrated by: Cyrus Goo of Café Laufer. 
Featured in the Honolulu Star-Bulletin on April 9, 2008.

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Ingredients:

Fresh Strawberry Napoleans

  • 2 baskets (12 ounce size) strawberries
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 box (17 1/4 ounces) frozen puff pastry, thawed
  • 1 1/2 cups milk
  • 1 box (3 3/4 ounces) instant vanilla pudding and pie filling
  • Whipped cream
  • Powdered sugar

Directions:

  1. Preheat oven to 350°F.
  2. Clean, hull, and slice strawberries; put into a large bowl.
  3. Add 1 tablespoon of the sugar and the lemon juice; toss gently.
  4. Chill.
  5. Cut each puff pastry sheet into six 5 x 3-inch pieces.
  6. Prick pastry pieces and sprinkle with the remaining 1 tablespoon sugar.
  7. Place on baking sheets and bake for 20 to 25 minutes or until lightly browned.
  8. Cool.
  9. Using the 1 1/2 cups milk, prepare vanilla pudding according to package directions.
  10. Spoon pudding over 6 of the baked puff pastries.
  11. Spoon strawberries over vanilla pudding.
  12. Top with whipped cream.
  13. Place remaining 6 puff pastries over cream; sprinkle with powdered sugar.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including whipped cream or powdered sugar):
550 calories, 24 g fat, 6 g saturated fat, 5 mg cholesterol, 550 mg sodium, 78 g carbohydrate, 8 g fiber, 29 g sugar, 9 g protein

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