On Mother’s Day weekend we went to our local farmers market to get a few things. We stopped to get some organic strawberries, my daughters favorite thing. We asked for the two baskets we typically get but they looked so good I asked for one more. The woman said, “Here a special for you” and gave me half a flat of strawberries. My daughters eyes just lit up as if she had just won the fruit lottery. I graciously thanked her but on the way to the car thought to myself, How will we ever get through all these?”
Insert Happy Accident.
We were having people over for dessert on Mother’s Day and I thought Strawberry Napoleon’s. Now this sounds like something very daunting that you would only ever order in a restaurant but I assure you they are very easy.
At least my way they are.
You will need the following:
- Puff Pastry
- Vanilla Pudding
- Powdered Sugar
- Start with the pudding, as it will need time to set up. You can use a boxed vanilla pudding but it was Mother’s Day. And let’s be honest I was serving this to the woman who gave life to my husband so I classed it up a bit. I used the recipe from Smitten Kitchen for Vanilla Bean Pudding. It was very easy to make and tasted amazing. I was plating 9 desserts that day so I doubled the recipe.
- Set the puff pastry out to thaw on the counter.
- Cut the strawberries and place aside.
- Once the pastry is thawed, un-fold it. Divide each package along the folds (i.e. one sheet of pastry will yield three rectangles.
- Place them on a lightly greased baking sheet and bake according to the manufacturers directions.
- Remove them from the oven and place on a rack to cool, completely.
- Start the assembly: take each rectangle of puff pastry and with a sharp knife cut it into three squares. Press two of the squares down with your hand so they are a bit more level.
- Spread a layer of the pudding on the bottom layer and top with strawberries.
- Repeat on the second layer and stack them on the plate. Top with the remaining square.
- Dust with powdered sugar.