Raspberry Napoleons

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

Click here to view and print the PDF version of this recipe. 

Yield: 20 pieces (4×5)

Serving Size: 1 piece

Ingredients

3 sheets Puff pastry
1 cup Raspberry jam

Vanilla pudding pastry cream
7 ounces Vanilla pudding, instant
1 ½ cups Almond milk

Flat Icing
1 cup Sugar, powdered
1 tablespoon non-dairy milk, preferably almond milk
¼ teaspoon Vanilla

Preparation

1. Pre-heat oven to 375 degrees.
2. Bake Puff Pastry with 2 sheet pans on top to prevent rising until golden brown.
3. Remove from oven and let cool.

Vanilla pudding pastry cream
1. Add milk to vanilla pudding.

Assembly
1. Make 5 layers starting with pastry sheet on bottom.
2. Alternated with pastry cream repeat until pastry sheet with raspberry jam is touching pastry cream on top.
3. On the last sheet spread raspberry jam and place on top of pastry cream

Flat Icing
1. Stir powdered sugar, milk and vanilla until smooth.
2. Spread flat icing on top of puff pastry sheet. Refrigerate for two hours.

Nutrition information

Calories: 440 Total Fat: 14g Saturated Fat: 5g Carbohydrate: 71g Protein: 8g Sodium: 274mg Vitamin A: 101ųg Vitamin C: 0mg Calcium: 232mg Iron: 2mg Folate: 18ųg