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Chocolate-Filled Napoleons with Strawberry Sauce

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 140

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 6g 30%
Cholesterol: 15mg; 5%
Sodium: 100mg; 4%
Total Carbohydrate: 36g; 12%
Dietary Fiber 2g 8% Sugars 22g
Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 25%; 25%
Calcium: 6%; 6%
Iron: 6%; 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.

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