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Strawberry White Chocolate Napoleon

  • Makes: 8 servings  
  • Freezes: not recommended 
  • Preparation Time: 20 minutes + chilling time 
  • Baking Time: 15 minutes 

Ingredients

1 pkg397 g frozen puff pastry, thawed

1 cup250 ml mascarpone or regular cream cheese

¾ cup175 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

¾ cup175 ml whipping cream, whipped

4 oz30 g white chocolate, melted, divided

1 ½ cups375 ml sliced, hulled fresh strawberries, divided

Garnish

Fresh strawberries

Directions

  1 Preheat oven to 400ºF (200ºC).

  2 On lightly floured surface, roll out half of puff pastry to a 12” (30 cm) long by 8” (20 cm) wide rectangle. Cut in half horizontally. Transfer both rectangles to parchment lined baking sheet. Prick all over with tines of fork. Refrigerate while you repeat with remaining puff pastry.

  3 Bake rectangles, one sheet at a time, in centre of preheated oven for 12-15 minutes or until puffed and golden. Cool completely on racks.

  4 Beat mascarpone cheese until smooth. Gradually beat in sweetened condensed milk, beating until smooth and well combined. In thirds, fold in whipped cream.

  5 Place one piece of puff pastry on serving platter. Lightly crush top to flatten. Liberally drizzle with one quarter of white chocolate. Spread with one-quarter of cream mixture. Top with one third of strawberries. Repeat layers twice. Top with last sheet of puff pastry. Drizzle decoratively with remaining white chocolate. Refrigerate for at least 2 hours or for up to 8 hours including remaining cream mixture. To serve, slice and plate; dollop from remaining cream mixture onto side of plate and top with fresh strawberries.

Tip(s)

Use the remaining Eagle Brand Sweetened Condensed Milk to make this filling again; or use as a divine topping for fresh fruit, pound cake or individual trifles.


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