B4U Recipes - Lemon Cream Napoleons

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Lemon Cream Napoleons

2 sheets frozen puff pastry, defrosted
1 cup cold milk
1 (3 1/2 ounce) package instant lemon pudding mix
1 cup Cool Whip
2 ounces premium white chocolate chips
food coloring
powdered sugar (optional)

Directions ::..

I created these for Easter, but they can be used any time. So delightful!!!

1. Preheat oven to 400�.

2. On a lightly floured surface, rolls out puff pastry sheet to 1/8 inch thickness.

3. Using cookie cutter of choice, cut out 9 shapes per sheet.

4. Place on ungreased cookie sheet.

5. It’s a good idea to place your uncooked napoleons in the refrigerator for about 15 minutes to ensure that they are cold.

6. Bake at 400� for 8-11 minutes, until lightly brown and puffed.

7. Cool completely on rack.

8. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.

9. Split puff pastry shapes in half.

10. Place bottom halves on serving plates.

11. Spoon filling equally over bottom halves.

12. Lightly top with top halves of napoleons.

13. In a heavy duty zip lock baggie, melt white chocolate in microwave about 30 seconds, until soft.

14. Add a drop or 2 of food coloring to melted white chocolate and knead baggie until color is even.

15. Cut a small corner off the baggie and drizzle melted chocolate over napoleons.

16. Alternately, you can sprinkle with powdered sugar instead of white chocolate.

17. Serve immediately.