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Strawberry Napoleons

by Amy D
Light and fresh, but oh so indulgent, strawberry napoleons start with flaky puff pastry layered with fresh strawberries and Bavarian cream, topped off with a perfect swirl of whipped cream. Ready in 30 minutes. Recipe on www.accidentalhappybaker.com @AHBamy

This shop has been compensated by Collective Bias, Inc. and ConAgra Brands. All opinions are mine alone. #SpringReddi #CollectiveBias

Today’s post is a little nostalgic for me, these strawberry napoleons are one of the first things I ever baked for my husband. Looking back on it, I was so proud of this dessert. Proud and so pleased with how fancy and elegant these fresh spring strawberry napoleons are. They sound exotic, right? And they taste it too.

Flaky puff pastry layered with fresh strawberries and Bavarian cream, then topped off with a perfect swirl of Reddi-wip®.  They’re light and fresh, but oh so indulgent. I’ve been making them ever since, rightly so, since they’ve earned a spot on the list of my husband’s favorite spring desserts.  

Any time I bring a tray of strawberry napoleons to a gathering it usually elicits a few oohs and ahs, but here’s the big secret about these…they are ridiculously quick and easy to whip up! Seriously, strawberry napoleons are easy enough for anyone to make, even your little budding bakers.

The first step of the napoleons is to make the filling. The Bavarian cream can even be made a day or two ahead of time if you wish to simplify the process and save time. Simply whip together vanilla instant pudding, heavy cream, vanilla, almond extract and chill. You might be tempted to skip the almond extract, but don’t! It really transforms the vanilla pudding from so-so to amazing! To make assembly easier, I spoon my Bavarian cream into a disposable pastry bag and refrigerate it until it’s time to use, then just snip off the corner and pipe onto the shells.

Next we’ll prepare the puff pastry. Take one sheet of puff pastry and cut it into 12 squares. I always brush my puff pastry with an egg wash and sprinkling of sugar for beautifully shiny, sweet tops. While the pastry is baking and cooling, you can slice your strawberries and give them a sprinkling of sugar also.

Once you’ve got your puff pastry baked and Bavarian cream prepared, it’s time to assemble! Split the puff pastry squares in half, reserving 8 tops to side. Pipe Bavarian cream onto 8 bottom pieces of puff pastry, place a heaping spoon of strawberries on top of the cream. Place another piece of puff pastry on top and repeat the layers. Finish each napoleon off with one of the 8 tops reserved and of course, a dollop of cool creamy Reddi-wip whipped topping! Every dessert is better with a dollop of Reddi-wip from the dairy section at Walmart.

These strawberry napoleons make an impressive, but oh so easy, addition to the dessert table that screams spring.  If you love spring baking, there are some gorgeous recipes over at #SpringReddi sure to inspire and excite you. What’s your favorite spring dessert?

Strawberry Napoleons
5 from 5 votes
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Strawberry Napoleons

Flaky puff pastry layered with fresh strawberries and an easy to make Bavarian cream.

Course Dessert
Cuisine American
Keyword pastry, strawberry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 345 kcal
Author Amy D.

Ingredients

  • 1 large box instant vanilla pudding
  • 1/2 pint heavy cream
  • 1/3 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 1/2 cups sliced strawberries
  • 2 teaspoons sugar divided
  • 1 large egg
  • 1 teaspoon water
  • 1 sheet puff pastry
  • Reddi-wip®

Instructions

  1. Preheat the oven to 400 degrees.
  2. Sprinkle the strawberries with 1 teaspoon of sugar and let sit.
  3. In a medium sized mixing bowl beat together the pudding, cream, milk, vanilla and almond extract until thick and smooth. Transfer to a pastry bag or a large ziplock bag and place in fridge.
  4. Unfold the puff pastry and cut into 12 squares. Place on a parchment or silpat lined baking sheet.
  5. Whisk together the egg and water, then lightly brush each square with the egg wash. Lightly sprinkle with 1 teaspoon of sugar and bake at 400 for 14- 16 minutes.
  6. Let the puff pastry cool completely. Divide each piece in half. Reserve 8 of the tops to the side.
  7. Pipe Bavarian cream onto 8 bottom pieces, then place a heaping spoon of strawberries on top of the cream. Repeat the layers starting with another piece of puff pastry, then Bavarian cream and strawberries. Top each napoleon with one of the reserved tops and finish with a dollop of Reddi-wip before serving.

 

10 comments

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10 comments

Brandi Crawford March 16, 2017 - 10:12 pm

5 stars
These look fab and just in time for spring!

Reply
Dan from Platter Talk March 16, 2017 - 10:08 pm

5 stars
I won’t have to talk anyone into eating their fruit when I use this delicious recipe! Beautiful & proof that spring has to be around the corner.

Reply
Amy D March 17, 2017 - 9:54 am

Nope, there’s definitely no arm twisting with this one. That is, unless you are wanting to save one for yourself! I didn’t end up getting to eat a single napoleon from this batch. My family devoured them before I had a chance.

Reply
Nancy | Plus Ate Six March 16, 2017 - 9:39 pm

5 stars
How pretty! And how nice to share something that means a lot to you. Strawberries and cream is just a match made in heaven – very appropriate 🙂

Reply
Amy D March 17, 2017 - 9:53 am

I agree! Nothing like fresh strawberries and cream. It will never ever go out of style.

Reply
Michelle @ Vitamin Sunshine March 16, 2017 - 5:45 pm

5 stars
These are so beautiful– I am loving all the strawberries popping up around the web. It means spring is finally here!

Reply
Amy D March 17, 2017 - 9:52 am

Me too! Strawberries and daisies just scream spring. I couldn’t pass up the opportunity to have both in my kitchen and you know, they made me smile the whole day long.

Reply
April J Harris March 16, 2017 - 5:41 pm

5 stars
You should be proud of these Strawberry Napoleons – they look absolutely gorgeous! Love how you used the Reddi-wip – what a delicious shortcut!

Reply
Amy D March 17, 2017 - 9:51 am

Thanks so much for the compliment April! These are one of those desserts that taste every bit as good as they look. 🙂

Reply
Amber Edwards March 7, 2017 - 12:08 pm

I’ve never had a Napolean before, but I have got to try these! They look amazing! And i love how simple they are too! Perfect for Spring! -client

Reply

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