Best Napoleon Trifle Recipes

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.

NAPOLEON TRIFLE

Steps:

• 1. unfold puff pastry and place each sheet on a baking sheet. bake according to package directions, until golden. allow pastry to cool.
• 2. meanwhile, in a large bowl, whisk pudding mix and milk until thickened. stir in half of the whipped topping until thoroughly mixed.
• 3. break cooled pastry into large pieces and place one third of them into bottom of trifle dish or large glass bowl. spoon half of the pudding mixture over that and drizzle with one third of the chocolate syrup.
• 4. repeat the layers then top the remaining pastry pieces, the remaining whipped topping and the remaining chocolate syrup.
• 5. cover and chill for at least 2 hours before serving.
• 6. notes: for really rich flavor and texture, whip 2 cups (1 pint) heavy cream and use that instead of the whipped topping.