Ingredients
The following ingredients have 4 Servings
- 1 pint strawberries, thinly sliced
- puff pastry, thawed (1 sheet)
- 1 cup heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla
Instruction
- Preheat the oven to 400°. Line a baking sheet with parchment.
- Using one sheet of thawed but cold puff pastry, cut the sheet into thirds lengthwise, using the folds as a guide. Then cut each of the 3 strips of pastry into 4 squares, for a total of 24. Transfer squares to baking sheet.
- Bake puff pastry at 400°F for about 12-15 minutes or until golden; let cool.
- Meanwhile, thinly slice strawberries and whip the cream.
- Beat heavy whipping cream in a stand mixer or even by hand until it begins to thicken. Add the confectioners’ sugar and vanilla, continue beating until soft peaks form. This will make 2 cups of whipping cream. If you have any left over, it can be stored in the refrigerator for another use.
- When the puff pastry has cooled, carefully break each “puff” in half. Spread whipping cream on the bottom and layer with sliced strawberries. Place the top layer over the strawberries. To the top of each Napoleon, layer with additional whipping cream, sliced strawberries, and mint leaves for garnish. After I plate each, I like to sparingly sprinkle a bit more confectioners’ sugar over the top.
- Add a fork, a pretty napkin… and maybe even a cup of tea.
