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Elegant and TOO Easy! Strawberry Cheesecake Napoleon

Ready for Serving

I love summer desserts…and this one is so easy, anyone can do it!

You know, I am a huge fan of frozen 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 like Baked Brie En Crouté, to Parmesan Cheese Straws. How easy can that be?

Strawberry Cheesecake Napoleon

1 sheet puff pastry; thawed
1 small box Jello Cheesecake Pudding Mix; instant variety
1 cup milk
1 cup heavy cream; whipped
1 teaspoon vanilla; if desired
1 quart strawberries; sliced
chocolate sauce; warmed

Preheat oven to 400°F. 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 inches. 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-inch pieces.  A serrated bread knife does a great job for this.

Baked and sliced.

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.

The second layer finished.

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

 

 

William Stoneman

William Stoneman, a Michigan transplant, is now living in Kingston, TN for the past 25 years. He enjoys cooking and baking and living life to its fullest. He strives to find more of the the “old fashioned” styled desserts that he learned from his grandmother’s farm kitchens in Central Michigan. While living in the South, new adventures in desserts and baking are popping up every day.

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William Stoneman

About William Stoneman

William Stoneman, a Michigan transplant, is now living in Kingston, TN for the past 25 years. He enjoys cooking and baking and living life to its fullest. He strives to find more of the the "old fashioned" styled desserts that he learned from his grandmother's farm kitchens in Central Michigan. While living in the South, new adventures in desserts and baking are popping up every day.

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