Puff Pastries!

Who doesn't enjoy a titillatng dessert experience? I know I do! And there are so many websites to pick and choose from. How does one decide where to get all those great-tasting recipes? Of course, you could log in to our very own S101 desserts section right around the corner.

But again, nobody's promising that it's going to be easy or simple; Except right here on EBR. You can be sure there are real simple recipes for some of the world's best desserts right here. Right now.

Visit Puffpastry.com for an endless browse of the most delightful dessert and snack ideas that I've found to date.

Try the latest rage around town. Yup, the recipes for Napoleons are out! And they're the first of many tongue-tinglers listed below!

Strawberry Napoleons

Ingredients

1/2 package (17 1/4-ounce size) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 package (about 3 1/2 ounces) vanilla instant pudding mix
1 cup milk
1 cup heavy cream, whipped or 2 cups thawed frozen non-dairy or dairy whipped topping
1/2 cup confectioners' sugar
2 teaspoons milk
1 1/2 cups sliced strawberries

Method

1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400ºF.

2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.

3. Prepare pudding mix according to package directions with 1 cup milk. Fold in whipped cream. Cover and refrigerate. In small bowl mix confectioners' sugar and 2 teaspoons milk and set aside.

4. Split pastries into 2 layers, making 6 layers in all. On 2 top layers, spread icing.

5. Spread 1 pastry layer with 3/4 cup pudding mixture. Top with about 1/3 cup strawberries. Repeat layers. Top with iced pastry layer. Repeat to make second dessert. Serve immediately or cover and refrigerate up to 4 hours. Serves 12.

Café Mocha Napoleons

Ingredients

10 sheets Pepperidge Farm® Frozen Phyllo Dough, thawed
4 tablespoons margarine or butter, melted
1/2 cup sugar
2 teaspoons instant coffee powder or granules
1 teaspoon vanilla extract
2 tablespoons boiling water
1 package (8 ounces) cream cheese, softened
1 cup grated semi-sweet chocolate (about 3 squares)
2 cups sweetened whipped cream or thawed frozen whipped topping
Confectioners' sugar

Method

1. Preheat oven to 350°F.

2. Unfold dough. Remove 1 dough sheet leaving remaining dough covered with plastic wrap. Brush with margarine and sprinkle with about 2 teaspoons sugar. Repeat with 4 more sheets, stacking each on top of the previous sheet. Cut stack into 20 (3-inch) squares. Repeat with remaining 5 sheets, margarine and sugar, making another stack and cutting into squares. Place squares 1 inch apart on baking sheets.

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