In Response to Strawberry Napoleon Help:
I'm going to be working on baking a batch of strawberry Napoleons tomorrow, and I had some questions. I need advice on what recipe is best to follow, tips for making them, and any other helpful advice. I am just above a beginner baker, and I love it. This is one of the more difficult recipes to be working with, so I need advice from advanced bakers. My favorite part is plating the food. Displaying it leaves so much for creativity and can make it look lovely. Please post some tips and advice. Thanks everyone! Garrett Spain
Posted by Garrett S
The most difficult thing about Napoleons is the pastry. Are you making your own Puff Pastry or are you using a frozen puff pastry?
I have a recipe from an old Betty Crocker Cookbook for a short cut Puff Pastry that while will never be as great as a real puff pastry it is very good and I have been happy with it for years. Here is the recipe if you would like it.
1 Cup Butter
1 1/2 Cups all purpose flour
1/2 Cup sour cream
Cut butter into flour until it is completely mixed in.
Stir in the sour cream until thoroughly blended.
Divide the dough in half, wrap each and chill at least 8 hours.
Heat oven to 350 degrees F.
For Napoleons roll dough into a 12X10 rectangle.
Cut into 15 rectangles each 4X2 inches. (Chill scraps before re rolling)
Brush with a mixture of 3 Tablespoons sugar and 1 tablespoon water.
Bake on an ungreased baking sheet 15 to 18 minutes or until light brown.
Repeat with second half of the pastry.
Mix 1 Cup confectioners sugar and 1 Tablespoon milk.
Spread on 10 of the rectangles.
Drizzle 1 ounce of melted semi sweet chocolate on the frosted rectangles.
The filling recipe that this particular recipe calls for is:
Prepare 1 package instant pudding as directed on package except....
Substitute 1/2 Cup sour cream for 1/2 Cup of the milk called for.
Put 3 rectangles together with 1 tablespoon of the filling between each, top with the frosted rectangle.
You could use any filling with the pastry. I would be careful with fresh berries though as the pastry may get soggy.
I hope this helps you out.
By the way...welcome. I am sure that if this is not what you are looking for someone will post a recipe or a link to one that will work.