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Chocolate Napoleons

By: Roberta Strohmaier

"People will think you fussed over these impressive desserts from Roberta Strohmaier of Lebanon, New Jersey. She uses frozen puff pastry for the flaky shells and dresses up pudding mix for the yummy chocolate filling."

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 sheet frozen puff pastry, thawed
2 cups cold milk
2 cups sour cream
2 (3.9 ounce) packages instant chocolate pudding mix
TOPPING:
1 cup confectioners' sugar
2 tablespoons milk
2 (1 ounce) squares semisweet chocolate, melted and cooled

Directions

On a lightly floured surface, roll pastry into a 12-in. square. With a sharp knife, cut into twelve 4-in. x 3-in. rectangles. Place on ungreased baking sheets. Bake at 400 degrees F for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool.
In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.