Ingredients for Lemon Cream Napoleons
- Frozen Puff Pastry
- Milk
- Instant Lemon Pudding Mix
- Cool Whip
- White Chocolate Chips
- Food Coloring
- 1 cup powdered sugar
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How to Make Lemon Cream Napoleons
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully unfold puff pastry sheets on a lightly floured surface. Using a sharp knife or pizza cutter, cut each sheet into 3 equal rectangles.
- Arrange the pastry rectangles on the prepared baking sheet, leaving some space between each one.
- Bake for 12-15 minutes, or until golden brown and puffed.
- Remove from oven and let cool completely on a wire rack.
- While the pastry cools, prepare the lemon cream filling: In a medium bowl, whisk together the lemon zest, lemon juice, powdered sugar, and cornstarch until smooth.
- Gradually whisk in the heavy cream until the mixture is thick and creamy.
- Once the pastry is completely cool, spread a generous layer of lemon cream onto the bottom layer of one pastry rectangle.
- Top with a second pastry rectangle, and then another layer of lemon cream.
- Finish with the final pastry rectangle. Gently press down.
- Dust with powdered sugar (optional) and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
12g
Fat
22g
Carbs
6g
