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French Napoleons

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.219
Energy (kCal)3317.07
Carbohydrates (g)342.1562
Total fats (g)197.7928
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness. | 2. Using a shaped cookie cutter of your choice (I prefer hearts), cut out 9 Napoleons per sheet. | 3. Place on ungreased baking sheets. | 4. (If your dough has become too warm, place in refrigerator to chill. The pastry will not "puff" well if warm.). | 5. Bake at 400º for 8-11 minutes or until golden brown. | 6. Remove to wire racks to cool. | 7. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip. | 8. Split puff pastry shapes in half. | 9. Place bottom halves on serving plates. | 10. Spoon filling over each; top with strawberries. I make the points of the slices stick out over the edges. | 11. Top with pastry tops. (Add just a dab of filling on top of strawberries so the pastry top will stick.). | 12. Sprinkle with powdered sugar. | 13. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    puff pastry 2 sheets thawed frozen 2734.2 223.93 36.26 188.65
    milk 1 cup 148.84 11.6632 7.686 7.9788
    vanilla pudding mix 1 package 373.23 91.971 0.0 0.594
    cool whip 1 cup - - - -
    strawberry 1 1/4 cups sliced 60.8 14.592 1.273 0.57
    sugar powdered - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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