Mini Strawberry Napoleons
How stunning are these mini strawberry napoleons?!? They consist of layers of sweet cream, fresh strawberries, and flaky puff pastry making it the perfect Napoleon dessert recipe.
Equipment
- baking sheet
- cookie cutter
- electric mixer
- serated knife
- parchment paper
- wilton tip 21
Ingredients
- 1 pkg puff pastry 2 sheets
- 8 oz whipped topping
- ½ cup unsalted butter softened
- 6.5 oz sweetned condensed milk half can
- 1 lb strawberries
- powder sugar for topping opt.
Instructions
Puff pastry layers:
- Preheat oven to 400°F
- Unfold thawed puff pastry sheets and lightly roll out puff pastry sheet.
- Using a cookie cutter to cut desired shape place on lined baking sheet and bake in preheated oven for about 15 minutes or until golden brown.
- Remove from oven when finished baking and let cool. Once cooled with a serated knife cut each circle in half so you now have a top and bottom piece.
Cream filling:
- In a bowl of electric mixer beat ½ cup softed butter until smooth. Then slowly pour in half a can (6.5 oz) of sweetened condensed milk.
- Lastly, add in whipped topping and mix on low speed until all ingredients are incorporated.
How to assemble:
- Wash strawberries, trim off leaves, and slice strawberries.
- Prepare Pipping bag with wilton tip 21 and fill with cream.
- Take the bottom half of your puff pastry and pip cream, then top with a strawberry slice or 2 depending how big your strawberries are then pip a small dollop into the inside of top puff pastry and cover the strawberry. **refer to photos or video to understand better on how to assemble.
- Dust tops with powder sugar. Best served same day but they will be good for about 2-3 days depending how ripe your strawberries are.
- **store in air tight container in the refrigerator for upto 3 days.