Noel Napoleons

Make a dozen individual desserts in only an hour! They’re a delicious combination of flaky puff pastry and appealing raspberry filling.

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  • prep time 20 min
  • total time 60 min
  • ingredients 8
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
Trans Fat
1/2g
1/2%
),
Cholesterol
25mg
25%;
Sodium
180mg
180%;
Total Carbohydrate
49g
49%
(Dietary Fiber
1g
1%
  Sugars
36g
36%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
30%;
Calcium
6%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.