White Chocolate - Raspberry Napoleons

      White Chocolate - Raspberry Napoleons By: Chef Michelle yield: 4 Napoleons


      • 1 pkg. Pepperidge Farm Puff Pastry sheets
      • 1 pkg. Instant white chocolate pudding
      • 1 3/4 cup Kroger Whole Milk
      • 6 oz. Fresh raspberries
      • Powdered sugar and raspberries for garnish


      1. Preheat oven to 350 ?F.

      2. In a large mixing bowl, whisk milk and pudding mix for 2 minutes.{} Refrigerate for at least two hours to allow to set.

      3. Cut Puff Pastry dough into 12 equal rectangles and place on a lined baking sheet.{} Bake at 350 ?F for 10-15 minutes or until golden brown.{} Allow to cool to room temperature.

      4. To build the Napoleons, place one rectangle of the puff pastry on a plate.{} Spoon or pipe about 3 tablespoons of the pudding mixture.{} Top with six raspberries and make another layer the same way.{} Place a third rectangle on top and sprinkle with powdered sugar.

      Serve chilled.