Strawberry & Cream Napoleans
Yield: 4 pastries
  • 1 lb. puff pastry, chilled
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 5 large strawberries, hulled and sliced
  1. Line a 9 inch square baking pan with parchment paper and set aside.
  2. On a lightly floured surface, roll the chilled puff pastry* to ⅛ inch thick. (Use your 9x9 pan as a guide- it should be plenty bigger so you can trim it to fit.)
  3. Let the dough rest for about 5 minutes, then using a ruler and a sharp knife or pastry cutter, trim the pastry to fit the pan. Carefully drape the dough over the rolling pin and transfer it to your prepared pan. Pierce the surface of the dough all over with a fork. Cover dough with wax paper and chill for an hour.
  4. Prepare an oven rack on the middle shelf, and preheat oven to 400F. Bake the pastry until golden brown, 20-25 minutes. Cool completely in pan.
  5. To make the filling, beat heavy cream until soft peaks form. Stir in the powdered sugar and vanilla, and then continue to beat until stiff peaks form.
  6. Remove cooled pastry from pan and cut it in quarters. Cut each quarter in half again- ending with 8 pieces total. Spread the cream on the inside of one half- top with sliced strawberries and place the other layer on top.
  7. Serve immediately or within 2 hours of assembling (kept in the fridge.)**
You can use store-bought puff pastry if you don't want to make it, I'm not sure exactly how it is packaged, but I'm assuming you don't need to roll it out- just measure a 9x9 square and proceed as normal. :)

*As delicious as this is freshly made, the pastry will get a bit soggy if it sits for too long. Eat it within 2 hours of making for best results!

Recipe adapted from: Williams-Sonoma: The Essentials of Baking
Recipe by The Baker Chick at