lumicero/recipes-ing2inst huggingface dataset:
Title: Polish Jam Kolaches
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 1/4 all-purpose flour
- 1/4 confectioners' sugar
- 1/4
Instructions:
1. Beat butter or margarine and cream cheese in mixer bowl until light and fluffy.
2. Add flour gradually, beating well after each addition.
3. Roll dough to 1/8 inch thickness on lightly floured surface.
4. Cut into 2-inch circles.
5. Spoon 1/4 teaspoon jam into center of each circle.
6. Fold opposite edges together, slightly overlapping edges.
7. Place 2 inches apart on greased cookie sheet.
8. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes.
9. Remove to wire rack to cool.
10. Sprinkle with confectioners' sugar.
Title: Vegan Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 old fashioned oats
- 1 baking soda
- 1/4 salt
- 1 peanut butter
- 1/2 vegan margarine
- 1 brown sugar
- 1/4 maple syrup
- 2 egg substitute
- 1 vanilla extract
- 1/2 chocolate chips
Instructions:
1. Mix dry ingredients (first 4) in a medium bowl.
2. Blend peanut butter, sugar, margarine, syrup, egg replacer and vanilla with an electric mixer. (Tip: If you soften the margarine and peanut butter first by nuking it you can just blend it by hand).
3. Add dry ingredient mixture to peanut butter mixture in two additions. Stir in chopped carob. Cover and refrigerate for about 30 minutes, or until it is no longer sticky.
4. Preheat oven to 350 degrees fahrenheit. Grease two large baking sheets. Roll balls of dough with hands into about 2-inch diameter balls. (Or make any size you want, just pay attention to baking time changes.) Place on baking sheets and bake for about 12 minutes. Cookies will be puffed and still very soft to the touch. Let cool and enjoy!
Title: Chris' Walnut Chocolate Chip Cookies
Ingredients:
- 2 1/2 white flour
- 1 3/4 brown sugar
- 1 granulated sugar
- 1 butter
- 3 eggs
- 1/2 salt
- 1 baking soda
- 1 1/2 walnuts
- 2 vanilla
- 2 chocolate chips
Instructions:
1. Mix ingredients.
2. Cook at preheated 375 degree oven until light brown.
Title: Finnish Butter Cookies
Ingredients:
- 3/4 butter
- 1/4 sugar
- 1 all-purpose flour
- 2
- 1
- 1/3
Instructions:
1. Cream butter and 1/4 cups sugar.
2. Stir in almond extract.
3. Add 1 1/4 cups flour and mix well.
4. Knead in remaining 3/4 cups flour.
5. Cover and chill at least 2 hours.
6. Roll out onto a lightly floured surface to 1/4 inch thickness.
7. Cut with a 1 1/2-2 inch cookie cutter.
8. Place on ungreased baking sheets.
9. Beat egg white until foamy and brush over cookies.
10. Sprinkle with remaining 2 tablespoons sugar and almonds.
11. Bake at 350 F until lightly browned, about 7-8 minutes.
Title: Zucchini Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 cinnamon
- 1 salt
- 1/2 walnuts
- 2 sugar
- 1 1/2 eggs
- 4 lemon juice
- 1 zucchini
- 3
Instructions:
1. Preheat oven to 350.
2. Grease and flour 9x13-inch cake pan.
3. In medium sized bowl sift flour, add baking powder, baking soda, cinnamon, and salt.
4. In large bowl beat eggs, add sugar, oil and lemon juice mix well. Slowly add flour mixture mixing well as you go.
5. Slowly mix in nuts (if desired) and shredded zucchini (make sure you squeeze excess moisture from zucchini before adding).
6. Pour into cake pan and bake for about 45 minutes.
7. Use a toothpick to test center of cake.
8. Remove from oven and allow to cool. Frost with cream cheese frosting. Enjoy!
Title: Vinegar Cookies
Ingredients:
- 1 margarine
- 1 sugar
- 2 flour
- 1/2 baking soda
- 1 vinegar
Instructions:
1. Cream margarine and sugar. Mix in flour, soda and vinegar.
2. Shape dough into small balls.
3. Place on greased cookie sheet and flatten with a fork or small wooden mallet.
4. Bake 8-10 minutes at 350°.
Title: Sprinkle Cookies
Ingredients:
- 2 1/4 flour
- 1/4 baking soda
- 1/2 butter
- 3/4 granulated sugar
- 1/2 light brown sugar
- 1/2 egg
- 1 vanilla
- 1 chocolate chips
- 1/2 white chocolate chips
- 1/2
Instructions:
1. Cream together the butter and sugars.
2. Add egg and vanilla.
3. Add dry ingredients.
4. Fold in the chips and sprinkles.
5. Chill dough overnight.
6. Preheat oven to 375 degrees.
7. Scoop heaping tablespoons of dough onto parchment lined sheet.
8. Bake for 10-12 minutes until edges are lightly brown. Don't over bake.
9. Remove from oven and press in the reserved chips.
10. Let cool completely.
Title: Rhubarb Cake
Ingredients:
- 6 butter
- 6 sugar
- 2 eggs
- 1 flour
- 3 flour
- 1 baking powder
- 1 salt
- 3 -4 milk
- 1/2 lemon, rind of
- 1 3/4 rhubarb
- 1/2 sugar
- 6 -8 prepared vanilla pudding
- 1
Instructions:
1. Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon rind instead of vanilla. You can make the cake bottom in advance.
2. Let cake bottom cool completely. Meanwhile prepare rhubarb filling.
3. Wash rhubarb, peel and cut into rather even 1/4 in pieces.
4. Preheat pot on medium heat and add 3 tablespoons sugar. Caramelize sugar over medium high heat until light brown. Add orange juice and stir until the caramelized sugar is dissolved. Be careful, sugar will be very hot!
5. Add rhubarb. Cook for about 5-8 minutes stirring constantly, until rhubarb is still firm to the bite. Add additional sugar to taste. Stir until dissolved.
6. Drain rhubarb through a sieve and reserve liquid. Let rhubarb get cold.
7. Measure liquid to make 1 cup. If necessary add water to make 1 cup. Prepare the glaze with the liquid according to package directions. Mix in rhubarb immediately and fill directly on cake bottom. Let set.
8. Either top completely with a fluffy vanilla pudding and let it set, or simply top with freshly whipped sweetened cream.
9. NOTE on Vanilla Pudding: use your favorite brand. We usually prepare 1 whole package and use about half on the cake. We easily find other uses for the rest.
Title: Key Lime Coconut Angel Cake
Ingredients:
- 1 sweetened condensed milk
- 1 key lime juice
- 1/3 lime juice
- 1 lime zest
- 1 flaked coconut
- 1 kiwi fruit
- strawberry
Instructions:
1. Cut angel food cake horizontally into 3 layers. Place bottom layer; cut side up on serving plate.
2. Beat milk, lime juice and lime peel in large bowl with wire whisk until smooth and thickened. Fold in whipped topping.
3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Title: Butter Rum Banana Cake
Ingredients:
- 1 1/2 sugar
- 1 butter
- 4 eggs
- 4 bananas
- 1/4 all-purpose flour
- 3 baking soda
- 1 1/2 baking powder
- 1 salt
- 1 ground cinnamon
- 1/2 brown sugar
- 3/4 light corn syrup
- 1/3 water
- 3 butter
- 5 sweetened condensed milk
- 1/4 heavy whipping cream
- 1/4 powdered sugar
- 1 honey-roasted cashews
- 2
- 1/2
Instructions:
1. Heat oven to 350°F Combine sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add bananas and 1/4 teaspoon rum extract. Beat until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, just until mixed.
2. Pour into greased 13x9-inch baking pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool, uncovered, at least one hour.
3. Meanwhile, combine brown sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved (3 to 4 minutes). Add 5 tablespoons butter; continue cooking until butter is melted (1 to 2 minutes). Remove from heat; stir in condensed milk and 1/4 teaspoon rum extract. Cool 15 minutes.
4. Beat whipping cream in small bowl at high speed until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.
5. To serve, place individual cake servings onto dessert plates. Drizzle with about 1 tablespoon sauce. Dollop with whipped cream; sprinkle with cashews, if desired. Drizzle with additional sauce. Store refrigerated.
Title: Let Them Eat Orange Bundt Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/8 baking powder
- 1/4 baking soda
- 3/4 salt
- 3 sugar
- 1 1/4 canola oil
- 1/3 egg
- 1 nonfat sour cream
- 1/3 unsweetened applesauce
- 1/3 vanilla extract
- 1 orange zest
- 1 confectioners' sugar
- 2
- 1/2
- 2
Instructions:
1. Preheat oven to 350F and grease and flour a 12-cup bundt cake pan.
2. In a medium bowl, mix cake flour, baking powder, baking soda and salt; set aside.
3. In a large bowl, with electric mixer on medium speed, whip egg whites until foamy.
4. Gradually add 1/4 c of the granulated sugar, whipping until whites are stiff but not dry; set aside.
5. In another large bowl, beat oil, remaining 1 cup granulated sugar, whole egg, sour cream, applesauce, vanilla, orange extract, orange zest and orange juice.
6. Gradually beat in flour mixture to the orange mixture.
7. Fold in the whipped whites to the batter.
8. Turn batter into prepared pan.
9. Bake for 40-45 minutes or until golden brown and springy to the touch.
10. Cool 10 minutes before removing from pan and cooling completely on wire rack.
11. Dust with confectioner's sugar before serving.
Title: Lime Crescents
Ingredients:
- 1 butter
- 1 lime rind
- 1 1/2 lime juice
- 1 confectioners' sugar
- 3/4 all-purpose flour
- 2 salt
- 1/4 confectioners' sugar
- 2/3 lime juice
- 1
Instructions:
1. Beat butter, egg yolk, lime rind and juice in large bowl until smooth.
2. On low, beat in confectioners' sugar, flour and salt until blended.
3. Refrigerate dough 1 hour or until firm.
4. Heat oven to 350 degrees.
5. Form 1 rounded teaspoon dough into 2-1/2 inch log; bend into crescent.
6. Place on ungreased baking sheet.
7. Repeat with remaining dough.
8. Bake in 350 degree oven 10 minutes or until edges are just golden and tops are slightly cracked.
9. Let cool on baking sheet 5 minutes.
10. Remove cookies to wire rack and let cool completely.
11. Drizzle: Stir together confectioners' sugar and lime juice in a small bowl until smooth.
12. Place wire rack with cookies over waxed paper.
13. Decorate cookies with drizzle and sprinkle with decorator sugar.
Title: Hot Chocolate and Orange Pudding Served With Chocolate Sauce
Ingredients:
- 125 butter
- 125 caster sugar
- 2 oranges
- 2 eggs
- 1 baking powder
- 1 milk
- 1 chocolate
- 50 golden syrup
- 1 hot water
Instructions:
1. Lightly grease 4 pudding dishes with a little butter. Put the remaining butter, sugar, orange zest and baking powder into a large bowl and beat until thoroughly combined. Add enough milk to give a dropping consistency.
2. Spoon the mixture into pudding basins and smooth the surface. Cover with greaseproof paper and foil. Secure with string.
3. Put the basins into a steamer or saucepan of simmering water, making sure that the water comes up halfway up the side of the basin. Cover and steam, topping up with water as needed for about 30 minutes.
4. Melt the chocolate in a saucepan and add the golden syrup. Add enough water to mix a coating consistency.
5. Turn out the puddings onto a warm plate, pour the chocolate sauce over them and garnish with orange segments.
6. Enjoy :).
Title: Bite Sized Brownies
Ingredients:
- 1/3 brown sugar
- 3 butter
- 1/4 vanilla
- 1/2 egg
- 1 flour
- 1/3
- 24
Instructions:
1. Melt sugar, butter, and chocolate until just melted.
2. Cool 1 minute.
3. Blend in vanilla and egg.
4. Gradually fold in flour. Pour mixture into greased mini muffin tins lined with or without paper liners.
5. Bake at 350 degrees for 10- 12 minutes.
6. While still warm, place one chocolate on each.
7. You could also use those chocolate advent calender pieces for the chocolates.
Title: Very Berry Apple Crisp
Ingredients:
- 6 granny smith apples
- 2 berries
- 3/4 sugar
- 2 flour
- 1 -2 ground cinnamon
- 1/2 ground nutmeg
- 3/4 old fashioned oats
- 2 light brown sugar
- 2 flour
- 3 butter
- margarine
Instructions:
1. Preheat the oven to 375°.
2. In a mixing bowl, combine the apples, berries, sugar, flour, cinnamon, and nutmeg; toss until well incorporated.
3. Spoon mixture into an ungreased 9-inch square baking dish.
4. To make the topping: in a small bowl, combine oats, brown sugar, and flour.
5. Add butter and stir until moist and crumbly.
6. Sprinkle topping over apple mixture.
7. Bake for 50-60 minutes or until filling is bubbly and topping is golden brown.
8. Serve warm or at room temperature.
Title: Chocolate Chip Squares
Ingredients:
- 2 cream cheese
- 1 sugar
- 1 1/2 eggs
- 2
Instructions:
1. Press some of the cookie dough together into a baking pan to form a bottom crust.
2. Beat the cream cheese at high speed in a mixer bowl until light and fluffy.
3. Add sugar gradually, beating constantly.
4. Beat in the eggs one at a time.
5. Spoon over the cookie dough layer in the pan.
6. Cut the remaining cookie dough into forty 1/8 inch thick slices.
7. Arrange over the cream cheese mixture.
8. Bake at 350 degrees Fahrenheit.
Title: Apple Bread Pudding With Vanilla Sauce
Ingredients:
- 1 half-and-half
- 1 2% low-fat milk
- 2 eggs
- 2 brown sugar
- 1/3 salt
- 1/4 vanilla
- 1 1/2 ground cinnamon
- 2 1/4 apple pie spice
- 4 tart apples
- 2 raisins
- 1/2 granulated sugar
- 1 granulated sugar
- 1 heavy cream
- 1/2 heavy cream
- 2 milk
- 1/2 milk
- 2 sugar
- 1/4 salt
- 1/4 cornstarch
- 1 unsalted butter
- 3 vanilla
- 1 1/2 ground nutmeg
- 1/2
Instructions:
1. In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and ¼ tsp cinnamon until blended.
2. Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation.
3. Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked.
4. Fifteen minutes before baking, preheat the oven to 350. Grease an 8 inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.
5. Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish. (This is important as the bath helps the pudding to be fluffy).
6. Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.
7. Remove the pudding from the water bath and allow it to cool while you make the sauce.
8. Sauce:
9. Scald the cream, all but ¼ cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat.
10. Dissolve the cornstarch in the remaining milk in a small cup. Stir it into the cream mixture.
11. Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
12. Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.
Title: Healthy No-Bake Cookies - AKa Period Cookies
Ingredients:
- 1/4 butter
- 1/2 honey
- 1/2 almond butter
- 1 vanilla extract
- 1/4 cocoa powder
- 3/4 quick oats
- 1/3 unsweetened coconut
- 1/4 flax seed meal
- 2
Instructions:
1. Melt butter, honey and almond butter together just until they are melted and smooth when mixed. Take off heat.
2. Add in vanilla and cocoa powder and mix till well incorporated.
3. Next add in the coconut, almonds, flax meal and oats. Mix well.
4. Drop by cookie scoops full onto parchment paper then light press down. Let cool.
5. You may have to cool in the fridge or freezer. Store in the fridge. This is more like a fudge "cookie".
6. You could experiment and add more oats to see if it becomes firmer. But I love the gooey fudge like texture and flavor.
Title: Pignoli Cookies
Ingredients:
- 1 almond paste
- 1/2 sugar
- 1 salt
- 1 pine nuts
- 1/3
Instructions:
1. Preheat the oven to 350°F Line to baking sheets with parchment paper.
2. Place the almond paste, sugar, egg white, and salt into the work bowl of a food processor. Process until it is well mixed and has the consistency of a thick paste.
3. Put the pignoli into a shallow bowl. Using a teaspoon, drop a small amount of dough into the pignoli. Roll the cookie around to coat it with pignoli. Remove the cookie from the pignoli and form it into a small ball. Place on the prepared baking sheet. Repeat with remaining dough until you have 2 pans of cookies. Bake for 8 to 12 minutes, depending upon the size of the cookies. Rotate the pans at least once during the baking. The cookies are done when even so slightly golden on the top. Don’t overbake these -- you want them to be chewy on the inside and they’ll firm up after you take them out of the oven. Store in an airtight container for up to 2 days or freeze for up to 1 month.
Title: Fudge Brownie Pudding Cake
Ingredients:
- 1 all-purpose flour
- 1/2 granulated sugar
- 3 baking powder
- 2/3 salt
- 2 1% low-fat milk
- 1/4 black coffee
- 1/2 vanilla extract
- 2 1/2 light brown sugar
- 2 boiling water
- 2 confectioners' sugar
- 1/3
- 1 3/4
Instructions:
1. Heat oven to 375 degrees; you'll need an 8-inch square or other 2-quart, 2-inch deep baking dish.
2. Put flour, 1/2 cup cocoa powder, granulated sugar, baking powder and salt into a bowl, and whisk to mix well.
3. Mix milk, oil, liqueur and vanilla; stir into flour mixture until blended.
4. Spread in ungreased baking dish.
5. Mix brown sugar and the 3 T cocoa; sprinkle evenly over batter.
6. Slowly pour boiling water evenly over surface of batter (resist the temptation to stir).
7. Carefully place dish in oven.
8. Bake 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs.
9. Cool in dish on wire rack 10 minutes.
10. Dust with confectioners' sugar.
11. Fore a decorative design, place a paper doily on cake before dusting with sugar.
12. Carefully lift doily straight up.
13. Serve pudding cake warm with whipped topping.
Title: Low Fat Strawberry & Blackberry Crisp
Ingredients:
- 1 - 1 1/2 blackberry
- 2 sugar
- 1 - 1 1/2 strawberry
- 2 flour
- 1 vanilla
- 1 oatmeal
- 1/4 sugar
- 1/2 butter
- 2 margarine
- water
Instructions:
1. Preheat oven to 325 degrees F.
2. Mix filling ingredients (All berries, sugar and flour) in a small bowl, then spoon into the bottom a non-stick (or non-stick sprayed) 9 in pan, square or round.
3. Mix topping ingredients (oatmeal, vanilla, sugar, and margin) in that same bowl, spread over filling. (Topping should be a dough like texture).
4. Bake for 30 minutes or until top is golden brown.
Title: Tofu Fruit Whip
Ingredients:
- 175 -250 bananas
- 250 -300 tofu
- 1 brown sugar
- 2 vanilla essence
- 1/2
Instructions:
1. Chop the fruit into a food precessor or blender.
2. Process until it forms a fairly smooth puree'.
3. Crumble in the tofu and process for about a minute, until very smooth, before gradually adding enough orange juice or wine and water to thin the mixture to the consistency you want.
4. Add sugar to taste. Add the vanilla.
5. Serve immediately or refridgerate.
Title: Golden Oat Squares
Ingredients:
- 1/2 peanut butter
- 1 1/4 light brown sugar
- 1/4 unsweetened applesauce
- 1/2 self rising flour
- 1/2 baking mix
- 4 water
- 4 wheat germ
- 1/3 dried cranberries
- cherries
Instructions:
1. Cream peanut butter and applesauce with spoon.
2. Mix dry ingredients, and fruit bits, slowly add to peanut butter and applesauce mixture.
3. Pour into 8x8 parchment lined (or foil) baking pan, slightly press down with spoon. Do not press down hard, the oat square is to be soft and cake like. Bake in preheated oven at 375 degrees for about 15 minutes. Be careful not to over bake.
4. When still warm cut into two inch squares. Oat square has an intense peanut butter taste.
Title: Ricotta Cheese Burfi
Ingredients:
- 16 ricotta cheese
- 1 sweetened condensed milk
- 1/4 unsalted butter
- 1/4 pistachios
Instructions:
1. Melt butter in a deep pan.
2. Add ricotta cheese, stirring until smooth, for about 2-3 minutes.
3. Add condensed milk.
4. Turn heat to LOW, heat the entire mixture for 30-35 minutes, stirring occasionally.
5. Add almonds and/or pistachios. (I added some coconut chopped super-fine with pistachios).
6. EITHER: pour mixture into a square pan, let set in fridge for 4 hours, cut into squares.
7. OR: Let cool in fridge, serve ice-cream sized scoop, garnished with whole pistachio or almond.
Title: Grandma's Chocolate Pudding Cake
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1/2 milk
- 2 unsalted butter
- 1 vanilla extract
- 3 1/2 cocoa powder
- 1 3/4 sugar
- 1 hot water
- 1 powdered sugar
- 2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Combine first 5 ingredients, 1-1/2 Tbs.
3. cocoa powder and 3/4 cup sugar in a bowl.
4. Pour into an 8 or 9 inch baking dish.
5. Combine 2 Tbs.
6. cocoa powder, 1 cup sugar and hot water in a separate bowl.
7. Pour over cake batter and bake about 40 minutes.
8. Combine remaining ingredients in a chilled bowl.
9. Using chilled beaters, whip cream mixture until stiff.
10. Serve cake upside down with whipped cream.
Title: Strawberry Napoleons
Ingredients:
- 2 sugar
- 1/4 cornstarch
- 1 milk
- 3/4 salted butter
- 1 vanilla extract
- 3/4 heavy whipping cream
- 1/4 powdered sugar
- 2 puff pastry sheets
- 17 1/3 fresh strawberries
- 3/4 powdered sugar
- 1 corn syrup
- 2 unsalted butter
- 1 vanilla extract
- 1/2 milk
- 1 -2 heavy whipping cream
- 1/4 powdered sugar
- 2 vanilla extract
- 1/4 powdered sugar
Instructions:
1. To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t scramble the egg yolks.
6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
8. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
9. Place on a baking sheet and bake for about 13 minutes.
10. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
11. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
12. Gently fold the whipped cream into the pastry cream.
13. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
14. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
15. Top off the pastry with a third pastry strip on top. Repeat steps 13 through 15 with the remaining puff pastry, pastry cream and strawberries.
16. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
17. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
18. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve. Napoleons are best fresh, or refrigerated for 1-2 days.