Nutty Napoleons Recipes

PISTACHIO NUT NAPOLEON

Steps:

• Thaw one package puff pastry. Cover work space with thinly spread flour. Unfold the of puff pastry and cut along the folds for 3 pieces and decide how large you want your napoleons. Can cut into 3, 4 or 5 pieces. Place on a baking sheet and you can add an eggwash to the top. Bake in a 375 degree oven for 12 minutes. Remove and cool on a rack. When cooled use a serrated knife to cut each piece into 2 pieces.
• In a mixing bowl add the whipping cream, milk and the 2 boxes of pudding and mix with a handmixer until all is mixed and nice and thick.
• For the glaze mix the cocoa and hot coffee and add the icing sugar by spoon fulls until it makes a nice glaze when you dip a fork into it and it runs in a nice thin stream. Add a teaspoon of clear karo syrup.
• Start with the bottom of the puff pastry and add the pudding mix and layer it quite thick on all the bottom layers first so they are similar in height. Add the top layer of puff pastry. Dust with icing sugar and then drizzle with the chocolate glaze.

NUTTY NAPOLEONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecan halves in a single layer on a large baking sheet. Bake in the preheated oven 7 to 10 minutes, or until browned.
• In a food processor, mix together cream cheese, stilton cheese, port wine, honey and pepper. Process until smooth. Transfer to a sealable plastic bag.
• Arrange half the pecans on a large, flat serving dish, flat side down. Cut the tip off plastic bag. Pipe approximately 1/4 teaspoon cream cheese mixture onto each half. Top with remaining pecan halves, flat side down. Pipe another 1/4 teaspoon cream cheese mixture onto each. Garnish with chives.