Best Easy Cherry Filled Napoleons Recipes

AMARETTO NAPOLEONS ON CHERRY SAUCE

Steps:

• 1. For the filling, combine sugar, flour, and salt in a heavy sauce pan.
• 2. Stir together the two milks and egg yolks. Whisk into dry ingredients in pan.
• 3. Cook over medium heat, whisking constantly, until smooth and thickened.
• 4. Remove from heat and stir in vanilla extract and amaretto (or almond extract and additional milk).
• 5. Pour into a glass bowl and cover with plastic wrap, pressing the wrap against the pudding so a film will not develop on the top. Cool to room temperature. Chill in refrigerator until serving time.
• 6. For the cherry sauce, combine the cherry pie filling with 1/2 cup of thawed cranberry juice concentrate in a bowl. Cover and chill until serving time.
• 7. Thaw puffed pastry for 20 minutes. While thawing, preheat oven to 400 degrees.
• 8. Once thawed, cut pastry into 3 strips along the fold lines. Cut each strip into 4 equal pieces crosswise. Place on ungreased cookie sheet and bake approximately 12 to 15 minutes, until puffed and golden brown. (Dark baking sheets may cook faster, so just keep an eye on it). When it's puffed high and golden brown, it's done!
• 9. Remove to a wire rack. While still warm, split each puff horizontally into two layers. Cool completely and store loosely covered.
• 10. When ready to serve, place bottom half of each pastry, cut side up, on individual serving plates.
• 11. Spoon generous amount of filling onto pastry, allowing some to come out onto plate. Top with top half of pastries, cut side down.
• 12. Spoon some cherry sauce around the pastry. Sprinkle with powdered sugar, if desired. ENJOY!

VANILLA CREAM NAPOLEONS

Steps:

• Heat oven to 400°F. Lightly spray 2 cookie sheets with cooking spray. On lightly floured surface, unfold pastry sheets. Cut each sheet into 3 strips along fold marks. Place on cookie sheet; prick lightly with fork all over strips. Repeat with remaining pastry sheet and second cookie sheet.
• Bake about 5 minutes. Prick surfaces of pastries with fork to prevent pastries from rising too much during baking. Bake 10 minutes longer or until golden brown. Remove pastries from cookie sheets; cool 10 to 15 minutes.
• In large bowl, beat pudding mix, 2 cups milk, vanilla and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate 10 to 15 minutes.
• In small bowl, stir powdered sugar and 3 teaspoons milk. If icing is too thick, stir in another teaspoon milk until spreadable consistency.
• On 1 pastry layer, spread about 3/4 cup pudding. Repeat with another pastry layer and 3/4 cup pudding. Top with third pastry layer. Spread icing over top. Set aside. Repeat to make second dessert with remaining pastries, pudding and icing.
• In microwavable small bowl, microwave chocolate chips uncovered on High about 30 seconds or until chocolate can be stirred smooth. Drizzle chocolate back and forth across top of each dessert. Drag toothpick through chocolate and icing to create marbled appearance.
• Cut desserts into 2-inch slices. Cover; refrigerate until ready to serve.

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

EASY CHERRY-FILLED NAPOLEONS

Steps:

• 1. Preheat oven to 400 degrees F. Unfold pastry on a lightly floured surface; roll lightly to remove folds. Cut in half lengthwise. Cut each piece crosswise into 5 2" wide rectangles, and place on baking sheet. Bake 12- 14 minutes or until golden; remove to wire rack to cool.
• 2. Beat pudding mix and sour cream at low speed with an electric mixer until thickened, about 2 minutes. Fold in whipped topping.
• 3. Split pastry rectangles in half horizontally. Spoon about 3 tablespoons filling into bottom of halves, and top with 2 tablespoons of filling. Cover with top; drizzle with remaining fruit filling.