Cooking In Heart Of VA: White Chocolate – Raspberry Napoleons - - ABC13

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 ¾ 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.

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