Chocolate Satin Napoleons
1 package (8 ounces) refrigerated crescent rolls
1/4 cup semi-sweet chocolate morsels, melted
3/4 cup milk
1 package (5.9 ounces) chocolate instant pudding and pie filling
1 container (8 ounces) frozen whipped topping, thawed
1/4 cup sliced almonds, finely chopped
6-8 strawberries, hulled and sliced
Preheat oven to 375°F. Generously sprinkle Stoneware Bar Pan with
flour. Unroll crescent dough along length of pan (do not separate
triangles); pinch seams to seal. Lightly sprinkle dough with flour.
Using Baker’s Roller(TM), roll dough evenly to cover bottom of pan.
Prick dough using pastry tool. Bake 12-15 minutes or until light golden
brown. Remove from oven to Stackable Cooling Rack; cool 10 minutes.
Carefully remove pastry from pan to cooling rack; cool completely.
Transfer pastry to smooth side of Large Grooved Cutting Board.
Place chocolate morsels in Small Micro-Cooker(R); microwave on HIGH 1-1 1/2
minutes or until chocolate is melted and smooth, stirring after each
20-second interval. Drizzle chocolate evenly over pastry; let stand
until set. Using Pizza Cutter, cut pastry crosswise into six rows and
lengthwise into four rows to make twenty-four 2 1/2-inch squares.
In Classic Batter Bowl, combine milk and pudding mix; whisk until
smooth using Stainless Steel Whisk. Immediately fold in whipped
topping. Attach open star tip to Easy Accent(R) Decorator; completely fill with
chocolate mixture. Pipe a 1 1/2-inch rosette onto center of each pastry
Finely chop almonds using Food Chopper; sprinkle over rosettes.
Remove stems from strawberries using Cook’s Corer(TM); slice
strawberries with Egg Slicer Plus(R). Insert one strawberry slice into
each rosette. Lightly sprinkle pastry squares with powdered sugar using
Flour/Sugar Shaker. Place one pastry square on top of another using
Mini-Serving Spatula, pressing down lightly. Repeat with remaining
pastry squares. Serve immediately.
Yield: 12 servings or 24 sample servings
Nutrients per serving: (1 Napoleon): Calories 220, Total Fat 11 g,
Saturated Fat 4.5 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 2 g,
Sodium 370 mg, Fiber less than 1 g
Cook's Tip: The pastry squares can be served as 24 single dessert
canapés, if desired.
To toast almonds, preheat oven to 350°F. Spread almonds in a single
layer over bottom of Small Bar Pan. Bake 10-12 minutes or until light
golden brown; cool completely.
Source: Pampered Chef