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Noel Napoleons
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Prep Time:
20 minutes
Total Time:
1 hour
Create twelve raspberry puff pastry delights in just 60 minutes!
Ingredients:
  • 1 sheet frozen puff pastry (from 17 1/4-oz package)
  • 1 box (4-serving size) cheesecake instant pudding and pie filling mix
  • 1 1/2 cups milk
  • 2 tablespoons almond flavored liqueur or 1 teaspoon almond extract
  • 1 can (21 oz) raspberry pie filling
  • 1 1/2 cups frozen cranberry raspberry juice concentrate, thawed
  • 1 tablespoon powdered sugar
  • 1/4 cup toasted sliced almonds
Instructions:
  • Preheat oven to 400°F. Allow puff pastry to sit at room temperature for 20 minutes to thaw.
  • Gently unfold the pastry and slice it into 3 strips along the fold lines. Then, cut each strip into 4 equal pieces and place them on a baking sheet. Bake for 12 to 15 minutes until they turn a beautiful golden brown. Transfer the pastries from the baking sheet to cooling racks.
  • Combine pudding mix and milk in a medium bowl. Whisk vigorously for 2 minutes until smooth. Stir in the liqueur, then cover and refrigerate.
  • Combine raspberry pie filling and juice concentrate in a bowl until fully mixed. Chill covered in the refrigerator.
  • Before presenting, slice each pastry horizontally to create two layers. Arrange the bottom half of each pastry on a dessert plate. Top with 2 tablespoons of pudding, then add the top half of the pastry. Dust with powdered sugar and 1 teaspoon of toasted almonds. Drizzle 3 tablespoons of raspberry sauce around each pastry on the plate.

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