White Chocolate – Raspberry Napoleons
By: Chef Michelle
yield: 4 Napoleons
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.