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Parve
Easy
50 Minutes
Diets 
The pastry dough puffed up so beautifully when I baked it — it was begging to be cut open and filled! Although I had intended to create a twist on the traditional Napoleon dessert by using a lemon-flavored filling, I couldn’t resist turning these into easy filled triangles, or mock turnovers. Light, lemony, and delicious, this dessert will knock your socks off with its ease of preparation and tempting taste! Yields 20 Napoleon triangles
1 package Gefen Frozen Puff Pastry Squares (10 squares), defrosted
1 (16-oz./450-ml.) container parve whipping cream, such as Kineret Whipped Topping
2 tablespoons Gefen Instant Vanilla Pudding mix
1 cup lemon cream or lemon pie filling (I used Baker’s Choice)
nut crunch or toasted coconut, for garnish
1 (16-oz./450-g.) container strawberries in syrup
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with Gefen Parchment Paper.
Cut each dough square in half on the diagonal to form two triangles and transfer to the baking sheets. Bake for 20 minutes, or until puffed and golden. Allow to cool.
Meanwhile, beat parve whipping cream until stiff, adding vanilla pudding mix halfway through. Stir in lemon cream by hand, folding to incorporate the cream into the topping.
Blend strawberries in syrup until smooth.
Cut triangles open horizontally, forming a top and a bottom. Fill each bottom with three tablespoons filling. Cover with the top of the dough.
Pour nut crunch into a large plate and dip the sides of the triangle “sandwiches” into the crunch, allowing it to stick to the cream showing on the sides.
Fill a piping bag with the remaining cream and pipe over the tops of the triangles. Sprinkle with additional nut crunch and drizzle generously with strawberry sauce.
I recommend serving these chilled, with sliced strawberries. (Delicious semi-frozen too!)
Props and Styling by Goldie Stern
Photography by Felicia Perretti
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