Napoleons California-Style
Easy and sure to make a hit! These appetizing Napoleons are cut into triangles instead of the traditional rectangles and feature pesto sauce and sun-dried tomatoes.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
0.5 cup basil pesto
0.5 cup chopped oil-packed sun-dried tomatoes
0.5 cup basil pesto
0.5 cup chopped oil-packed sun-dried tomatoes
Instructions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles. Cut each rectangle diagonally to form triangles, making 24 in all. Place the pastry triangles onto baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split the pastries into 2 layers, making 48 in all.
Reserve 16 top pastry layers. Spread the pesto on 16 bottom pastry layers. Top with another pastry layer and the tomatoes. Top with the reserved top pastry layers.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles. Cut each rectangle diagonally to form triangles, making 24 in all. Place the pastry triangles onto baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split the pastries into 2 layers, making 48 in all.
Reserve 16 top pastry layers. Spread the pesto on 16 bottom pastry layers. Top with another pastry layer and the tomatoes. Top with the reserved top pastry layers.
Napoleons California-Style
Easy and sure to make a hit! These appetizing Napoleons are cut into triangles instead of the traditional rectangles and feature pesto sauce and sun-dried tomatoes.
Directions
Print
Heat the oven to 400°F.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles. Cut each rectangle diagonally to form triangles, making 24 in all. Place the pastry triangles onto baking sheets.Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split the pastries into 2 layers, making 48 in all.Reserve 16 top pastry layers. Spread the pesto on 16 bottom pastry layers. Top with another pastry layer and the tomatoes. Top with the reserved top pastry layers.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed0.5 cup basil pesto0.5 cup chopped oil-packed sun-dried tomatoes
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