Monday, July 25, 2011

Crescent Napoleons with Strawberries

I somehow found this recipe and showed Zak yesterday morning. His response, over & over again, "Make that tonight, make that tonight," until I finally agreed. I'm not trying to be snobby, but I don't normally go for recipes where you use pre-made mixes or whatever; it's just that I grew up having really delicious, from-scratch cakes and desserts. But this looked easy and delicious enough, so I figured why not?

I did have few little hiccups with it, however. Well, for starters, I was too busy paying attention to the prices of vanilla pudding instead of reading if it was actually instant or cooked pudding on the box. So I ended up with 2 boxes of cooked vanilla pudding instead of 1 box instant. And I figured that out, after whisking and whisking and then finding the box and realizing my mistake. But I just threw it in a saucepan and cooked it over medium heat until it bubbled and thickened up. I had to let it cool for awhile, which was disappointing, because we were so excited to try them. The other hiccup was that we didn't beat the whipped cream stiff enough, so when I added the whipped cream to the pudding, it didn't mix in well, and was very runny. I decided to put it in the fridge to thicken up. Another agonizing twenty minutes went by, but it had done just what I wanted.

Assembling these wasn't too difficult; I had a fair amount of leftover pudding, but it was difficult not to put a lot on the wafer, because it'd squish out everywhere. But I got it done, they looked pretty decent and were divine! Zak called them, 'everything a strawberry shortcake should be', and I envisioned myself making these many times in our future, because they are simple and delicious. Maybe I'll make some kind of fancy cake with them. Zak didn't even want to think about sharing these with our friends (I normally give away about 75% of the cookies and treats I make, just so we aren't too tempted). They are that yummy!

1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
1 c. milk
1 box (small, 4-serving size) instant vanilla pudding/pie filling mix
1 c. whipped topping or whipped cream
1 1/2 c. sliced strawberries

1. Heat oven to 375 degrees.
2. Unroll roll dough, separate into 4 rectangles. Press perforations to seal.
3. Cut each rectangle into quarters, place on ungreased cookie sheet. Press each rectangle to form 3x2" rectangles. Sprinkle each with sugar.
4. Bake 8 - 10 minutes, or until golden brown. Cool on cooling rack until completely cool, about 15 minutes.
5. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in the whipped topping/whipped cream.
6. Just before serving, place 8 baked dough rectangles on serving platter or tray. Reserve 1/2 c. pudding mixture. Divide remaining mixture onto rectangles and spread to edges.
7. Reserve at least 8 pretty strawberry slices for garnish. Divide remaining strawberries onto rectangles.
8. I had enough remaining pudding mixture that I put some on the bottom of the remaining dough rectangles to 'cement' the two crescent wafers together.
9. Garnish tops with about 1 Tbl. reserved pudding mixture and 1 strawberry slice. Store in refrigerator and/or enjoy!

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