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.