STRAWBERRY NAPOLEONS (Strawberry Champagne Finishing Sauce)


1 sheet puff pastry
1 egg, lightly whipped
1/2 cup sour cream
1/2 cup Greek yogurt
1 bottle E&V Strawberry Champagne Finishing Sauce
1 pint strawberries, washed, capped and sliced
1 small dark chocolate bar for shaving
1/4 cup powdered sugar

Preparation & Cooking Instructions:
Preheat oven to 400 degrees. Thaw puff pastry dough according to package directions. Cut pastry dough into three even strips on the fold line, and cut each strip into 4 even squares, for 12 even squares. Place squares on a baking sheet lined with parchment paper and brush with whipped egg. Bake for 20 minutes or until golden brown and done. Whisk together sour cream, yogurt and E&V Strawberry Champagne Finishing Sauce. Using 2 puff pastry squares per dessert, split 1 pastry square and fill with a dollop of cream mixture, 3 slices of strawberries and top with puff pastry cap, add a small dollop of cream on top and place second pastry bottom on top and repeat process, (you can also place squares side by side if you prefer). Place extra strawberry slices on plate. With a small grater, shave chocolate bar over dessert and dust with powdered sugar. Drizzle with more extra E&V Strawberry Champagne Finishing Sauce and serve. Serves 6

Tressa's Tip: You can bake puff pastry squares and make the whip cream mixture a few hours prior to serving. Assemble dessert just before serving.

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