Banana Cream Napoleons

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  • Makes: 8 napoleons
  • Prep: 40 mins plus dough
  • Bake: 18 mins 425°F

Banana Cream Napoleons

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Directions

  1. Prepare and chill Quick-Method Puff Pastry Dough. Line a baking sheet with parchment paper or plain brown paper; set aside.
  2. On a lightly floured surface roll the Quick-Method pastry into a 9x8-inch rectangle. Using a sharp knife, cut off 1/2 inch on all 4 sides to make an 8x7-inch rectangle. (Or, if using purchased puff pastry, unfold the thawed sheet and trim to an 8x7-inch rectangle. (Or, if using purchased puff pastry, unfold the thawed sheet and trim to an 8x7-inch rectangle.) Cut the pastry rectangle into eight 3-1/2x2-inch rectangles. Transfer pastry rectangles to the prepared baking sheet. Using the tines of a fork, prick pastry rectangles.
  3. Bake in a 425 degree F oven for 18 to 23 minutes or until golden. Carefully remove pastry rectangles and cool on a wire rack.
  4. Meanwhile, prepare Cream Filling; set aside to chill in the refrigerator. For glaze, in a bowl combine powdered sugar and 1 tablespoon of the milk. If necessary, stir in enough additional milk until glaze is of spreading consistency; set aside. Thinly slice the bananas or strawberries (if using). Sprinkle with orange juice.
  5. To assemble, use the tines of a fork to separate each pastry rectangle horizontally into 3 layers. Spread about 1 tablespoon of Cream Filling on each bottom layer. Arrange about half of the fruit on filling. Top with middle pastry layers; spread each with another 1 tablespoon Cream Filling and top with remaining fruit. Finally, top with remaining pastry layers. Spoon glaze over each pastry, spreading as necessary to glaze tips. Drizzle with the melted chocolate. Serve immediately or cover and keep at room temperature up to 30 minutes. Makes 8 napoleons.

Cream Filling

Directions

  1. In a heavy saucepan stir together sugar, all-purpose flour, and salt. Gradually stir in half-and-half or light cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minutes more. Gradually stir about half of the hot mixture into beaten egg yolks. Return all of the yolk mixture to the saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat and stir in finely shredded orange peel or lemon peel and vanilla. Transfer to a bowl. Cover surface with plastic wrap. Chill until serving time (do not stir).
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Nutrition Facts (Banana Cream Napoleons)

  • Per serving:
  • 487 kcal ,
  • 29 g fat
  • (18 g sat. fat ,
  • 127 mg chol. ,
  • 418 mg sodium ,
  • 53 g carb. ,
  • 2 g fiber ,
  • 6 g pro.
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