Make a dozen individual desserts in only an hour! They’re a delicious combination of flaky puff pastry and appealing raspberry filling.
Noel Napoleons
- Prep Time 20 min
- Total 60 min
- Servings 12
- Ingredients 8
Ingredients
- 1 sheet frozen puff pastry (from 17 1/4-oz package)
- 1 box (4-serving size) cheesecake instant pudding and pie filling mix
- 1 1/2 cups milk
- 2 tablespoons almond flavored liqueur or 1 teaspoon almond extract
- 1 can (21 oz) raspberry pie filling
- 1 1/2 cups frozen cranberry raspberry juice concentrate, thawed
- 1 tablespoon powdered sugar
- 1/4 cup toasted sliced almonds
Instructions
-
Step1Heat oven to 400°F. Let puff pastry stand at room temperature 20 minutes to thaw.
-
Step2Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling racks.
-
Step3In medium bowl, with wire whisk, beat pudding mix and milk 2 minutes. Stir in liqueur. Cover and refrigerate.
-
Step4In medium bowl, mix raspberry pie filling and juice concentrate until well blended. Cover and refrigerate.
-
Step5Just before serving, cut each pastry horizontally in half to make 2 layers. Place bottom half of each pastry on dessert plate. Spoon 2 tablespoons pudding evenly over pastry; cover with top half of pastry. Sprinkle each with powdered sugar and 1 teaspoon toasted almonds. Spoon 3 tablespoons raspberry sauce onto plate around each pastry.
Nutrition
290
Calories
8g
Total Fat
3g
Protein
49g
Total Carbohydrate
36g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 70
- Total Fat
- 8g
- 13%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 1/2g
- Cholesterol
- 25mg
- 8%
- Sodium
- 180mg
- 7%
- Potassium
- 130mg
- 4%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 36g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 30%
- 30%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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