Thanksgiving Recipe White Chocolate Napoleon With Strawberry

by BizMum

Thanksgiving is never complete unless a sweet recipe is included. Here’s a thanksgiving recipe I have been using. It’s easy to make, Easy to eat. Easy to enjoy and also, be warned, easy to overeat and get fat on…lol.

White Chocolate Napoleon With Strawberry Filling Recipe

White Chocolate Napoleon With Strawberry Filling

Ingredients:

1 pkg 397 gm. Frozen puff pastry – thawed.
1 cup 250 ml. Mascarpone or regular cream cheese
¾ cup 175 ml. Sweetened condensed milk.
¾ cup 175 ml. Whipping cream – whipped in advance.
30 gm. (4 oz.) white chocolate – melted – divided.
1 ½ cups 375 ml. Sliced – hulled fresh strawberries – divided.

Baking

1) Preheat oven to 200deg.C (400 Deg. F).

2) On Puff pastry sheet.
- Lightly flour. Roll out half or use 30cm. (12 inches) long by 20 cm. (8 inches) wide rectangular.
- Cut in half horizontally. Transfer both rectangular pieces to parchment lined baking sheet. Prick all over with tines of fork.
- Refrigerate while you repeat with remaining puf pastry.
Make as many as you want.

3) Bake rectangular pastry pieces one sheet at a time. Put in center of preheated oven for 12-15 minutes or until puffed and golden. Cool completely to touch on racks.

4) Beat mascarpone cheese until smooth. Gradually beat in sweetened condensed milk, beating until smooth and well combined. In thirds, fold in whipped cream slowly and gently.

5) Place one piece puff pastry on serving platter.
- Lightly crush top to flatten. Liberally drizzle with one quarter of white chocolate.
- Refrigerate for at least 2 hours or for up to 8 hours including remaining cream mixture.

6) To serve:
- Slice and plate: dollop from remaining cream mixture onto side of plate and top with fresh strawberries.

When served, the real work begins. Eat, be merry and remember that you will be working these inches off. Until the next Thanksgiving. Enjoy.