Recipe: Strawberry-Almond Cream Napoleons with Strawberry Sauce

* Exported from MasterCook *

Strawberry-Almond Cream Napoleons with Strawberry Sauce

Recipe By : Houston Chronicle-3/25/98
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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1 sheet (half of a 17oz. pkg) frozen puff pastry
1 (4oz) pkg instant vanilla pudding mix
1 cup skim milk
1 teaspoon almond extract
1 cup light frozen whipped topping
2 pints strawberries -- stemmed
2 to 3 tbl granulated sugar
1 teaspoon fresh lemon juice
1/3 cup sliced almonds -- toasted
powdered sugar for garnish

Heat oven to 400 degrees. Thaw folded pastry sheet 20 min. Open sheet and cut along folds to make 3 equal strips; halve each strip to make 6 rectangles. Space apart on baking sheet. Bake in center of oven about 15 min. until well browned and baked through. Remove to rack to cool.

Meanwhile, in a bowl, whisk pudding mix, milk and extract 2 min.; fold in whipped topping to blend throughly. Cover and refrigerate. Slice enough berries to make 2 cups; set aside.

To make strawberry sauce: Halve remaining berries and puree in blender with sugar and lemon juice until smooth; set aside. Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced berries, dividing equally. Cover with pastry tops. Dust with powdered sugar. Serve with strawerry sauce.

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NOTES : Note: All components of this desert can be prepared several hours in advance. Cover and refrigerate pudding mixture, sauce and strawberries. Assemble just before serving.