Strawberry Cheesecake Napoleons
A delightful dessert combining flaky pastry with creamy cheesecake and fresh strawberries.
Servings: 6 servings
Ingredients
Ingredients
- 1 sheet Puff Pastry Thawed
- 3 ounces Instant Cheesecake Flavored Pudding and Pie Filling Mix
- 1 cup Milk Full-fat recommended
- 1.5 cups Sweetened Whipped Cream Or thawed frozen whipped topping
- 1.25 cups Sliced Strawberries Fresh
- 2 tablespoons Powdered Sugar
Instructions
- Preheat your oven to 400°F (200°C). Unroll the thawed puff pastry sheet onto a lightly floured surface. Cut the pastry into rectangles about 3×4 inches in size.
- Place the puff pastry rectangles onto a baking sheet lined with parchment paper. Prick each piece with a fork to prevent them from rising too much. Bake for about 15-20 minutes or until golden brown and flaky. Allow to cool completely.
- In a mixing bowl, whisk together the pudding mix and milk until well combined. Fold in the sweetened whipped cream until smooth and creamy.
- Rinse and slice the strawberries. Toss with a tablespoon of powdered sugar and let sit for about 10 minutes to create a syrup.
- Assemble the Napoleons by placing one puff pastry rectangle on a plate, adding cheesecake filling, then sliced strawberries. Repeat the layers and finish with a final pastry layer. Dust with remaining powdered sugar.
- Serve immediately for the best texture.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Knife
- Fork
Notes
Store leftovers in an airtight container in the refrigerator. Best enjoyed fresh.