Cedar Hill Farmhouse

updated COUNTRY FRENCH

Strawberry Napoleons

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The strawberries have been fabulous lately, and I wondered what I should make with them.  The answer was Strawberry Napoleons.

Strawberry Napoleons, vintage tablecloth and watering can

I have shown one of the strawberry napoleons here on my French Bistro set recently painted with Annie Sloan chalk paint, you can see the post here.  the table is covered in my mother’s vintage tablecloth.  The blue and white ironstone pitcher was purchased at the Round Top Antique Show, click here to see post.  And the vintage watering can is from the auction, click here to see post.

I didn’t have a recipe, but thought it should be pretty easy to make up off the cuff.   I wrote down what I did, so I could share it with you.

STRAWBERRY NAPOLEONS

1 box puff pastry
1 pint whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 quart strawberries

Optional
Sauce, recipe below
Blueberries for garnish

Set out box of puff pastry until fully thawed.  (If you plan ahead, you can thaw the pastry overnight in the refrigerator. I did not do this.)  When completely thawed, spread a light dusting of flour on your work surface, and unfold pastry sheets.  The box should have two sheets in it.  If you don’t need both right away, then only thaw and open the one you will use, and keep the other one in the freezer for future use.  Preheat oven to 400 degrees F.  Each sheet will have three sections separated by the folds. Cut each sheet into 9 equally sized squares, so that you have a total of 18 squares.

Place these on a baking sheet and bake at 400 degrees for about 12 minutes, until golden brown. Remove from oven and let cool.

Place whipping cream in a mixer and beat on high speed until peaks form.  Fold in 1/4 cup powdered sugar and vanilla, set aside.

Rinse only the strawberries that you will use right away.  Select about 2 strawberries per napoleon, (you can make a total of 9 with this recipe.)

To assemble, place one square of puff pastry on plate. Add a layer of strawberries, and then add a layer of whipped cream.  Add another puff pastry square, then top with more whipped cream.  Place a strawberry on top for a garnish.  Drizzle with strawberry sauce if desired.  Add blueberries for garnish if desired.  Yield: 9 servings

For sauce,
1 cup strawberries, rinsed
2 tablespoons powdered sugar

Puree strawberries in food processor and stir in sugar. Adjust amount of sugar to your taste.

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