English Toffee and Strawberry Napoleons
Recipe from Pepperidge Farm Puff Pastry

Circles of tender Pepperidge Farm® Puff Pastry Sheets are baked until golden then filled with sweetened strawberries and toffee-studded whipped cream.


English Toffee and Strawberry Napoleons

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Servings: 8
Prep Time: 1 hr
Total Time: 1 hr 35 mins
Related Categories: Toffee Candy
 
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Ingredients
  • 1  pkg.
    (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
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  • 2  cups
    heavy cream
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  • 1  cup
    granulated sugar
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  • 2  cups
    candies toffee bits
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  • 1  pt.
    fresh strawberry , cut into quarters
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  •  
    Confectioners' sugar
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Directions
1.
Thaw pastry sheets at room temperature for 40 minutes or until easy to handle. Line 2 baking sheets with parchment paper. Heat oven to 400 degrees F.
2.
Unfold 1 pastry sheet onto lightly floured surface. Cut pastry with a 3-inch round cookie cutter to yield 12 circles. Prick pastry thoroughly with a fork. Place 2 inches apart on prepared baking sheet. Repeat with remaining pastry sheet.
3.
Bake for 15 minutes or until golden. Cool on a wire rack.
4.
Put cream and 1/2 cup granulated sugar in a mixer bowl. Beat with electric mixer at high speed until stiff peaks form. Gently stir in toffee bits. Cover and refrigerate.
5.
Place strawberries and remaining sugar in a small bowl. Toss to coat. Cover and refrigerate at least 20 minutes.
6.
Place 8 pastry circles on serving platter. Spoon 1/4 cup strawberries onto each pastry circle and top with 8 more. Top each with 1/2 cup whipped cream and remaining pastry circles.
7.
Place stencil or paper doily over pastry. Sift confectioners' sugar over stencil. Carefully lift off stencil and repeat with more sugar and the remaining pastries. Serve immediately.

Holiday Tip:
For a holiday theme, use a pine tree, candy cane or snowman stencil design.

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