Recipe by Leah Klein

Strawberry Shortcake Napoleon

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Parve Parve
Medium Medium
6 Servings
Allergens

Layers of crispy goodness filled with strawberries and cream!

Ingredients

Strawberry Shortcake Napoleon

  • 36 3-inch puff pastry squares like Gefen

  • 2 egg whites

  • 3/4 cup sugar

Napoleon Cream

Strawberry Sauce

Directions

Prepare the Strawberry Shortcake Napoleon

1.

Preheat the oven to 425 degrees Fahrenheit.

2.

Place the pastry squares on a lined cookie sheet. Brush with egg whites and lightly sprinkle with sugar.

3.

Top with a piece of Gefen Parchment Paper and an additional cookie sheet and bake for 20 minutes or until the edges are crispy.

Prepare the Napoleon Cream

1.

Beat whip until stiff.

2.

Add the custard and mix very lightly just to combine.

Prepare the Strawberry Sauce

1.

Pour out all the extra liquid from the frozen strawberries.

2.

In a bowl, combine all the ingredients and blend lightly, leaving the strawberries chunky.

To Assemble

1.

Add the napoleon cream into a pastry bag with a star tip.

2.

Pipe around the pastry square, leaving the center empty.

3.

Place a spoonful of strawberry sauce in the center and top with another pastry square.

4.

Continue doing the same for the second layer, and top with a third pastry square. Finish off with napoleon cream.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Strawberry Shortcake Napoleon

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elana bacon
elana bacon
28 days ago