Reviews (2) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 05/17/2011 I served this for dessert after the meal I made for 6 for Mother's Day (doubling the recipe). Unfortunately, these directions burned my puff pastry, even at 30 minutes. I had no time to thaw more dough out and had to substitute Pillsbury dough, which was awful. Beautiful presentation however. Will make again with adjustments... Martha Stewart Member Rating: Unrated 08/20/2009 I will try!
Back to Raspberry Napoleons All Reviews for Raspberry Napoleons - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 3 hrs 30 mins Servings: 4 0406_edf_napoleons.jpg
Ingredients Ingredient Checklist All-purpose flour, for rolling pastry 1 sheet (half a 17.25-ounce package) frozen puff pastry, thawed 1/2 recipe cooled Vanilla or Chocolate Pudding 1 container (6 ounces) fresh raspberries Confectioners’ sugar, for dusting Raspberry sauce, for serving (optional)
Cook’s Notes Each napoleon needs three pieces of prebaked pastry. Top two with pudding and raspberries (spoon pudding both under and over berries to hold layers together); stack, top with a plain piece, and dessert is done!
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 3 hrs 30 mins Servings: 4 0406_edf_napoleons.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 3 hrs 30 mins Servings: 4
Recipe Summary
prep: 40 mins total: 3 hrs 30 mins
Servings: 4
prep: 40 mins
total: 3 hrs 30 mins
prep:
40 mins
total:
3 hrs 30 mins
Servings: 4
4
0406_edf_napoleons.jpg
0406_edf_napoleons.jpg
Ingredients
Ingredients
- All-purpose flour, for rolling pastry 1 sheet (half a 17.25-ounce package) frozen puff pastry, thawed 1/2 recipe cooled Vanilla or Chocolate Pudding 1 container (6 ounces) fresh raspberries Confectioners’ sugar, for dusting Raspberry sauce, for serving (optional)
Directions
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.
Cook’s Notes Each napoleon needs three pieces of prebaked pastry. Top two with pudding and raspberries (spoon pudding both under and over berries to hold layers together); stack, top with a plain piece, and dessert is done!
Cook’s Notes
Each napoleon needs three pieces of prebaked pastry. Top two with pudding and raspberries (spoon pudding both under and over berries to hold layers together); stack, top with a plain piece, and dessert is done!
Reviews (2)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 05/17/2011 I served this for dessert after the meal I made for 6 for Mother's Day (doubling the recipe). Unfortunately, these directions burned my puff pastry, even at 30 minutes. I had no time to thaw more dough out and had to substitute Pillsbury dough, which was awful. Beautiful presentation however. Will make again with adjustments... Martha Stewart Member Rating: Unrated 08/20/2009 I will try!
Reviews (2)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 05/17/2011 I served this for dessert after the meal I made for 6 for Mother's Day (doubling the recipe). Unfortunately, these directions burned my puff pastry, even at 30 minutes. I had no time to thaw more dough out and had to substitute Pillsbury dough, which was awful. Beautiful presentation however. Will make again with adjustments... Martha Stewart Member Rating: Unrated 08/20/2009 I will try!Martha Stewart Member
Rating: Unrated 05/17/2011
I served this for dessert after the meal I made for 6 for Mother’s Day (doubling the recipe). Unfortunately, these directions burned my puff pastry, even at 30 minutes. I had no time to thaw more dough out and had to substitute Pillsbury dough, which was awful. Beautiful presentation however. Will make again with adjustments…
Rating: Unrated
Rating: Unrated 08/20/2009
I will try!
All Reviews for Raspberry Napoleons
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Raspberry Napoleons
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
