Strawberry White Chocolate Napoleon

Strawberry White Chocolate Napoleon
Prep Time
20 min
Cook Time
15 min
8 servings

Layers of strawberry, puff pastry and tart cream cheese make this dessert stunning and delicious!

Courtesy of Smucker Foods of Canada.



Strawberry White Chocolate Nap

pkg (397 g) frozen puff pastry, thawed
cup (250 mL) mascarpone or regular cream cheese
cup (175 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
cup (175 mL) whipping cream, whipped
oz (30 g) white chocolate, melted, divided
1 ½
cup (375 mL) sliced, hulled fresh strawberries, divided


Fresh strawberries


Step 1

Preheat oven to 400F (200C).

Step 2

On lightly floured surface, roll out half of puff pastry to a 12″ (30 cm) long by 8″ (20 cm) wide rectangle. Cut in half horizontally. Transfer both rectangles to parchment lined baking sheet. Prick all over with tines of fork. Refrigerate while you repeat with remaining puff pastry.

Step 3

Bake rectangles, one sheet at a time, in centre of preheated oven for 12-15 minutes or until puffed and golden. Cool completely on racks.

Step 4

Beat mascarpone cheese until smooth. Gradually beat in sweetened condensed milk, beating until smooth and well combined. In thirds, fold in whipped cream.

Step 5

Place one piece of puff pastry on serving platter. Lightly crush top to flatten. Liberally drizzle with one quarter of white chocolate. Spread with one-quarter of cream mixture. Top with one third of strawberries. Repeat layers twice. Top with last sheet of puff pastry. Drizzle decoratively with remaining white chocolate. Refrigerate for at least 2 hours or for up to 8 hours including remaining cream mixture. To serve, slice and plate; dollop from remaining cream mixture onto side of plate and top with fresh strawberries.

Step 6

Use the remaining Eagle Brand Sweetened Condensed Milk to make this filling again; or use as a divine topping for fresh fruit, pound cake or individual trifles.

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