Chocolate Filled Napoleons w/ Strawberry
Source of Recipe
Pillsbury
List of Ingredients
3 ounces chocolate fudge pudding mix -- not instant
1 1/2 cups milk
1/2 cup chocolate chips
2 tablespoons amaretto
10 ounces frozen strawberries in syrup, thawed
2 tablespoons sugar
1 teaspoon cornstarch
1 sheet frozen puff pastry shell
1 1/2 cups sliced fresh strawberries
2 tablespoons sliced almonds
1 cup sweetened whipped creamRecipe
In medium saucepan, combine pudding mix and milk. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat. Add chocolate chips and stir until melted. Stir in amaretto. Place plastic wrap directly on surface of pudding. Cool 30 minutes. Refrigerate at least 2 hours or until serving time.
In food processor bowl with metal blade, process strawberries with syrup until smooth. Place in small saucepan. Add sugar and cornstarch, mixing well. Cook and stir over medium heat until mixture boils and thickens. Cool 30 minutes or until completely cooled. Meanwhile, thaw sheet of puff pastry for 20 minutes. Heat oven to 400ºF. Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equl pieces; arrange 2 inches apart on ungreased cookie sheet. Bake at 400ºF for 12-15 minutes or until puffed and golden brown. Remove from cookie sheet; place on wire rack.
While still warm, split each pastry into 2 layers. Cool 15 minutes or until completely cooled. To serve, add fresh berries to strawberry sauce; mix gently. Place each pastry on individual dessert plates. Fill each with pudding mixture. Top with strawberry mixture, almonds and whipped cream. Serves 12.
|
Â
Â
Â
|
member logon
