Chocolate-Filled Napoleons with Strawberry Sauce

Enjoy this luscious strawberry-chocolate dessert topped with whipped cream – an elegant treat!

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  • prep time 60 min
  • total time 3 hr 15 min
  • ingredients 11
  • servings 12
 

Ingredients

1
pkg (4 serving size) chocolate fudge pudding and pie filling mix (not instant)
1 1/2
cups milk
1/2
cup semisweet chocolate chips
2
tablespoons amaretto
1
pkg (10 oz) frozen strawberries in syrup, thawed
2
tablespoons sugar
1
teaspoon cornstarch
1
sheet frozen puff pastry (from 17 1/4-oz pkg)
1 1/2
cups sliced fresh strawberries
2
tablespoons sliced almonds
1
cup sweetened whipped cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium saucepan, combine pudding mix and milk. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted. Stir in amaretto. Place plastic wrap directly on surface of pudding. Cool 30 minutes. Refrigerate at least 2 hours or until serving time.
  • 2 In food processor bowl with metal blade, process strawberries with syrup until smooth. Place in small saucepan. Add sugar and cornstarch; mix well. Cook and stir over medium heat until mixture boils and thickens. Cool 30 minutes or until completely cooled.
  • 3 Meanwhile, thaw sheet of puff pastry for 20 minutes.
  • 4 Heat oven to 400°F. Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; arrange 2 inches apart on ungreased cookie sheet. Bake at 400°F. for 12 to 15 minutes or until puffed and golden brown. Remove from cookie sheet; place on wire rack. While still warm, split each pastry into 2 layers. Cool 15 minutes or until completely cooled.
  • 5 To serve, add fresh strawberries to strawberry sauce; mix gently. Place each pastry on individual dessert plate. Fill each with pudding mixture. Top with strawberry mixture, almonds and whipped cream.
  • 1 In medium saucepan, combine pudding mix and milk. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted. Stir in amaretto. Place plastic wrap directly on surface of pudding. Cool 30 minutes. Refrigerate at least 2 hours or until serving time.
  • 2 In food processor bowl with metal blade, process strawberries with syrup until smooth. Place in small saucepan. Add sugar and cornstarch; mix well. Cook and stir over medium heat until mixture boils and thickens. Cool 30 minutes or until completely cooled.
  • 3 Meanwhile, thaw sheet of puff pastry for 20 minutes.
  • 4 Heat oven to 400°F. Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; arrange 2 inches apart on ungreased cookie sheet. Bake at 400°F. for 12 to 15 minutes or until puffed and golden brown. Remove from cookie sheet; place on wire rack. While still warm, split each pastry into 2 layers. Cool 15 minutes or until completely cooled.
  • 5 To serve, add fresh strawberries to strawberry sauce; mix gently. Place each pastry on individual dessert plate. Fill each with pudding mixture. Top with strawberry mixture, almonds and whipped cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
),
Cholesterol
15mg
15%;
Sodium
100mg
100%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
22g
22%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
25%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.