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English Toffee and Strawberry Napoleons
Thaw: 40 minutes
Prep: 20 minutes
Bake: 15 minutes
Chill: 20 minutes
Circles of tender puff pastry are filled with sweetened strawberries and toffee-studded whipped cream to make this elegant dessert.
2 tablespoons all purpose flour
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
2 cups heavy cream
1 cup granulated sugar
2 cups toffee bits
1 pt. fresh strawberries, cut into quarters
1 tbsp. confectioners' sugar
Heat the oven to 400°F. Line 2 baking sheets with parchment paper.
Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Cut the pastry with a 3-inch round cookie cutter to make 12 circles. Prick the pastries thoroughly with a fork. Place the pastries 2 inches apart on the prepared baking sheet. Repeat with the remaining pastry sheet, making 24 pastry circles in all.
Bake for 15 minutes or until the pastries are golden brown. Cool the pastries on a wire rack.
Place the cream and 1/2 cup granulated sugar in a mixer bowl. Beat with electric mixer on high speed until stiff peaks form. Gently stir in the toffee bits. Cover the bowl and refrigerate.
Place the strawberries and remaining granulated sugar in a small bowl and toss to coat. Cover the bowl and refrigerate for at least 20 minutes.
Place 8 pastry circles on a serving platter. Spoon about 1/4 cup strawberries onto each pastry circle and top with 8 more circles. Top each with about 1/2 cup whipped cream and the remaining pastry circles.
Place a stencil or paper doily over the top pastry circle. Sift confectioners' sugar over the stencil. Carefully lift off the stencil and repeat with confectioners' sugar on the remaining pastries. Serve immediately.