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Sunday, June 26, 2011

Strawberry Cheesecake Napoleon

I love summer desserts...and this one is so easy, anyone can do it!   You know, I am a huge fan of Pepperidge Farms Puff Pastry and always have a couple of boxes in the freezer. There are so many things that can be created from an elegant dessert, Baked Brie En Croute to Parmesan Cheese Straws.   How easy can that be?  


Freshly Baked Pastry Sheet



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Strawberry Cheesecake Napoleon

Elegant Desserts

1 sheet Pepperidge Farm Puff Pastry
1 small box Jello Cheesecake Pudding Mix; instant variety
1 c milk
1 c heavy cream; whipped
1 ts vanilla; if desired
1 qt strawberries; sliced
  chocolate sauce; warmed


Preheat oven to 400F.   You will need two baking sheets the same size.  Cover the bottom baking sheet with parchment paper.

Thaw Puff Pastry overnight in the refrigerator or on the counter for 1 hour.  Dust lightly on both sides with flour.   Roll sheet to 12 X 14".  Place pastry on bottom baking sheet lined with parchment.  Prick dough thoroughly with fork, (also called docking), and place second parchment sheet over the dough.  Place second baking sheet on top.     Bake for 10 minutes.   Remove top baking sheet and parchment paper.  Continue baking for twelve to 15 minutes or until golden brown.

After pastry has cooled, cut into three 4 X 14" pieces.  A serrated bread knife does a great job for this.

DO NOT cut dough before baking!!  It seals the edges and the pastry will NOT raise as it should.    Cool until needed in a dry space.

Mix Jello Pudding mix with one cup milk.  Whisk until combined.   With mixer, whip heavy cream and vanilla, until thick.   Add pudding mix to whipped cream.    Lightly fold the two together being careful not to over blend.  You want it nice and light!   Refrigerate until well chilled.

Place a couple of dots of filling on serving plate.  (This will help like a little glue to keep the pastry sheet from sliding around.)  Place first layer of puff pastry on serving plate.   Add 1/3 of cheesecake cream mixture and smooth with offset spatula.  Place sliced strawberries with tip exposed at edge.  Top with second layer of puff pastry.  Repeat procedure.    You will not use all the strawberries...but they will be great  later.

Top with third layer of puff pastry and smooth the last third of the filling over the top.   Arrange berry slices in a pattern that you prefer. Refrigerate until well chilled.

Slice into serving portions, drizzle with warmed chocolate sauce, if desired.

Notes:  ©WHStoneman

Yield: 4 servings


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The Second Layer completed


Ready for Serving
I like to serve with a drizzle of chocolate sauce.  




Bon Appétit
and 
Enjoy YOUR Wonderful World!
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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2013