White Chocolate And Summer Berry Napoleons Recipes

CHOCOLATE NAPOLEONS

Steps:

• On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool., In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. , To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.

BERRY NAPOLEONS WITH SUGARED WONTON WRAPPERS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Arrange wonton wrappers on prepared baking sheet and spray the surface with cooking spray. Sprinkle sugar over wontons. Bake 5 minutes, until golden brown. Remove wontons from oven and arrange 4 on a serving platter (or individual dessert dishes). Top each wonton with 2 tablespoons whipped topping and then 2 tablespoons berries. Top with second wonton wrapper. Repeat layers (whipped topping, berries, wonton wrapper). Sift confectioners' sugar over top layer. Serve immediately.

CHOCOLATE-BERRY NAPOLEONS

Steps:

• Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.

STRAWBERRY-WHITE CHOCOLATE NAPOLEONS

Steps:

• Heat oven to 400°F.
• Unfold pastry sheet on lightly floured surface; pierce pastry with fork. Cut pastry crosswise into 3 pieces, following fold lines in pastry. Place in single layer on baking sheet. Bake 15 min. or until golden brown. Cool on wire racks.
• Meanwhile, microwave 4 oz. chocolate and 1/2 cup COOL WHIP in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Cool completely, stirring occasionally. Add remaining COOL WHIP; whisk until blended.
• Split each pastry piece into 2 layers. Set aside 2 of the top layers. Spread each of the 4 remaining pastry layers with scant 1/2 cup COOL WHIP mixture; top each with 1/3 cup strawberries. Stack 2 of the topped layers; cover with remaining pastry layers. Melt remaining chocolate as directed on package; drizzle evenly over pastry stacks. Refrigerate 4 hours. Cut each stack into 6 pieces to serve.