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Try our easy and delicious Valentines Day dessert

Easy to make...delicious to eat
Easy to make...delicious to eat
Judy Toth

Valentine’s Day is right around the corner and many of us prefer to make a nice romantic dinner at home. Somehow desserts seem to be a key ingredient for this special meal. While some people do not feel they can make desserts well, this one is very simple to make. It is a heart shaped napoleon using frozen puff pastry, a heart shaped cookie cutter and mousse made with boxed pudding.

Heart shaped napoleon
Judy Toth

It is easy enough for kids to make and tasty enough for adults. You can do whatever filling you like with this, but the concept will still be the same.

As of the past few weeks, strawberries have been on sale in the Mesa area so they are definitely starting to come into season. You can find puff pastry in the freezer section of your local grocery stores.

If you do not have a heart shaped cookie cutter, do not worry. You can either leave the puff pastry square or even hand-cut your own heart shape. They are also available in places like Michael's, Wal-Mart and even Bed Bath and Beyond.

We made this recipe on Fox 10 several years ago and Cory McCloskey, the weatherman, loved it. You will too. Here’s the recipe for this easy and delicious Valentine’s Day dessert.

Cream Filled Heart Shaped Napoleon

Serves 4

  • 1 sheet Frozen puff pastry
  • All purpose flour as needed
  • 1 pint Whipping cream (preferably not ultra-pasteurized)
  • 2 tbsp Vanilla instant pudding mix, dry
  • 2 tbsp Powdered sugar
  • 1 tsp Pure vanilla extract
  • ¼ tsp Strawberry extract, optional
  • 8 oz Strawberries
  • 2 tbsp Powdered sugar
  • ¼ cup Chocolate chips (bittersweet or semisweet), optional
  • ½ tsp Crisco, optional
  1. Preheat oven to 400°. Thaw puff pastry according to package directions.
  1. To make the filling, use cold beaters and bowl. Whip together whipping cream, pudding, powdered sugar, vanilla and strawberry extract, if using. Continue to whip until soft peaks form. Do not over-mix or you will have a butter-like substance. Cover and refrigerate until ready to use. Note -- this will keep for about a week without deflating.
  1. Unroll one sheet of puff pastry on a cutting board sprinkled with a little flour. Roll lightly with a floured rolling pin to smooth out the fold lines. Using a large heart-shaped cookie cutter, carefully cut 4 hearts from the pastry. Place each heart on a parchment paper or Silpat lined baking sheet. Using a fork, prick a few holes in the top of the pastry. Bake approximately 12 minutes until they are golden brown. Remove from the oven and cool.
  1. Remove stems from the strawberries and cut into slices (if strawberries are large) or in quarters if strawberries or a smaller size). In either case, they should be small enough to easily eat without slipping out of the napoleon. Dry the strawberries on a paper towel to remove moisture.
  1. To make the napoleons, cut the puff pastry hearts in half horizontally using a serrated knife. Using a pastry bag or a spoon, mound the whipped cream on a bottom piece of pastry; then place fruit on top. Gently place the pastry top over the fruit. Sprinkle the pastry top with powdered sugar.
  1. If desired, melt chocolate and Crisco in the microwave and drizzle over top. Serve within 4 hours to assure crispiness remains.

For other articles and recipes, see Mesa Food Examiner and North Phoenix Food Examiner. Better yet, click on subscribe to automatically receive our articles and recipes. It’s free and SPAM-free.

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