Thursday, March 17, 2011
It's Friday night, and I am sitting here blogging! Everyone is busy with other things, so I thought I should get this typed out. They tasted good, but I still like the home-made cream puff pastry dough. This will do in a pinch if you are wanting to dazzle guests for a quick dessert. I did enjoy looking at the other side of the recipe, the Snow White/Clorox contest. I wonder who won?? This recipe is from the LA Times newspaper, June 4, 1967. Enjoy!
Jello-O Pudding Napoleans
1 package (3 1/4 ounces) vanilla pudding cook kind, not instant
1 cup milk
1/4 cup heavy cream, whipped
Pastry for one-crust 9-inch pie
3/4 cup powdered sugar
1 square unsweetened chocolate, melted
Make filling: Blend pudding mix and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat: cover surface with wax paper. Chill 1 hour. Stir pudding; fold in whipped cream.
Make pastry strips: Roll pastry into a 12-inch square. Cut into three 4x12-inch strips. Place on baking sheet. Prick with fork. Bake at 425 degrees for 12 minutes, or until golden brown. Cool.
Make glaze: Mix sugar with 1 1/2 to 2 tablespoons water until smooth; spread over 1 pastry strip. Gradually stir 1 to 1 1/2 teaspoon water into melted chocolate until thin enough to pour. Drizzle from a spoon in lengthwise lines over sugar glaze. Run point of knife across lines of chocolate.
Assemble: Spread half of filling over 1 undecorated pastry sheet. Top with remaining undecorated strip and filling. Place decorated strip over filling. Chill 2 hours. With quick strokes of a sharp knife, cut into six 2-inch bars.
Also decided to add this other recipe for napoleans from Betty Crocker. Now you have your choice or you can try both. Gotta enjoy the older recipes!!