Wednesday, April 4, 2012

Book Club Sweets

Book Club Night is always one of my favorite nights of the month.  We get to talk about books (plus a whole lot of other stuff) and eat delicious treats.  Last week was my week to host and we discussed Georgette Heyer's books.  I wanted it to have a British feel so I served scones and strawberry Napoleons.  Napoleons are a puff pastry filled with pudding and fruit.  They are a bit messy to eat, but worth it!  The recipe here is from The America's Test Kitchen Family Baking Book under Shortcut Baking.


1 (9 1/2 by 9-inch sheet frozen puff thawed)
1 large egg, lightly beaten, for brushing
1/4 cup sugar
3/4 cup heavy cream
1 1/2 cups vanilla pudding
1/2 tsp vanilla
4 cups fresh strawberries, hulled and sliced thin
Confectioners' sugar, for dusting.

1.  Preheat oven to 425 degrees.  Unfold puff pastry and cut into 6 rectangles.  Line baking sheet with parchment paper and place the rectangles on paper.  Brush with the egg and sprinkle with sugar.  Bake 15 to 20 minutes or until golden brown.  Transfer to wire rack and cool completely.

2.  Whip the cream on low until frothy, about 1 minute.  Increase speed to high and continue to while the cream forms soft peaks, about 3 minutes.  Add the pudding and vanilla and continue to whip until incorporated.

3.  Split cooled rectangles in half using a serrated knife.  Spread 1/4 cup of pudding mixture over bottom half and top with strawberries.  Spoon another 1/4 cup over the strawberries and lightly press the rectangle tops on top.  Dust with powdered sugar. 


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