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Noel Napoleons

(1)
  1 reviews
  • 20 min prep time
  • 60 min total time
  • 8 ingredients
  • 12 servings
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Make a dozen individual desserts in only an hour! They’re a delicious combination of flaky puff pastry and appealing raspberry filling.

Ingredients

1
sheet frozen puff pastry (from 17 1/4-oz package)
1
box (4-serving size) cheesecake instant pudding and pie filling mix
1 1/2
cups milk
2
tablespoons almond flavored liqueur or 1 teaspoon almond extract
1
can (21 oz) raspberry pie filling
1 1/2
cups frozen cranberry raspberry juice concentrate, thawed
1
tablespoon powdered sugar
1/4
cup toasted sliced almonds

Steps

  • 1 Heat oven to 400°F. Let puff pastry stand at room temperature 20 minutes to thaw.
  • 2 Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling racks.
  • 3 In medium bowl, with wire whisk, beat pudding mix and milk 2 minutes. Stir in liqueur. Cover and refrigerate.
  • 4 In medium bowl, mix raspberry pie filling and juice concentrate until well blended. Cover and refrigerate.
  • 5 Just before serving, cut each pastry horizontally in half to make 2 layers. Place bottom half of each pastry on dessert plate. Spoon 2 tablespoons pudding evenly over pastry; cover with top half of pastry. Sprinkle each with powdered sugar and 1 teaspoon toasted almonds. Spoon 3 tablespoons raspberry sauce onto plate around each pastry.
  • 1 Heat oven to 400°F. Let puff pastry stand at room temperature 20 minutes to thaw.
  • 2 Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling racks.
  • 3 In medium bowl, with wire whisk, beat pudding mix and milk 2 minutes. Stir in liqueur. Cover and refrigerate.
  • 4 In medium bowl, mix raspberry pie filling and juice concentrate until well blended. Cover and refrigerate.
  • 5 Just before serving, cut each pastry horizontally in half to make 2 layers. Place bottom half of each pastry on dessert plate. Spoon 2 tablespoons pudding evenly over pastry; cover with top half of pastry. Sprinkle each with powdered sugar and 1 teaspoon toasted almonds. Spoon 3 tablespoons raspberry sauce onto plate around each pastry.

Expert Tips

The pastries, filling and sauce can be made a day ahead of time and then assembled in minutes just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
3g
14%
Trans Fat
1/2g
Cholesterol
25mg
8%
Sodium
180mg
7%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
36g
36%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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