Strawberry Banana Napoleons
Flaky puff pastry layered with a light banana cream and fresh strawberries, dusted with powdered sugar. An easy, crowd-pleasing dessert.
Ingredients
Pastry
- 1 box puff pastry sheets 2 sheets, thawed
Banana cream
- 1 package banana cream instant pudding mix 3 oz
- 1 cup milk
- ¾ cup heavy cream
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
To assemble
- strawberries sliced
- powdered sugar for dusting
Instructions
Bake the pastry
- Thaw the puff pastry according to the package. Preheat the oven to 400°F and line baking sheets with parchment paper.
- Unfold the pastry sheets and cut them into small rectangles. Arrange on the baking sheets.
- Bake for about 15 minutes, until puffed and golden. Let cool completely on a rack.
Make the banana cream
- Whisk the banana cream pudding mix with the milk until smooth and thickened.
- In a separate bowl, whip the heavy cream with the sugar and vanilla until soft peaks form.
- Gently fold the whipped cream into the pudding until combined. Chill until ready to use.
Assemble
- Split each cooled pastry in half horizontally.
- Spread or pipe banana cream over the bottom half, add a layer of sliced strawberries, then cover with the top half.
- Dust with powdered sugar and serve.
Notes
Storage: These are best the day they're made, while the pastry is crisp. Keep the cream and pastry separate and assemble right before serving if making ahead. Store leftovers covered in the fridge.