You cannot stop eating these, so light and airy…

Popovers, as the name suggests it pops out of the muffin pan while baking. Since I used gluten free flour it didn’t pop as it’s supposed to be. I guess if you use all purpose flour, it would work just fine. Anyways, it tasted very light and in one sitting we emptied all the popovers. While making the batter, sugar is not added. So these make an excellent snack or breakfast for those who are cutting back on sugar. Others could pour maple syrup or honey or spread with any fruit preserves and enjoy them. Make sure to make a lot as it will finish in just a matter of minutes. If you are making this for a party, you could top it with ice cream, yum!!!

Gluten intolerant people can try this with gluten free flour and others can make with all purpose flour. You could also do a few variations with the recipe, like adding cocoa powder, raisins, vanilla extract, ground cinnamon. almonds etc to the batter. I added flax seeds.

Popovers:

Ingredients:

• Gluten free or all purpose flour- 1 1/2 cups
• Large eggs- 2, room temperature
• Milk- 1 1/2 cups, room temperature
• Butter, unsalted and melted- 3 tbsp + 1 tbsp for greasing pan
• Salt- 2 pinches
• Flax seeds (optional)- 3 tbsp

Preparation:

1. Preheat oven to 400 F.
2. Use room temperature eggs and milk (or slightly warm up the milk).
3. In a large bowl, whisk up flour, 3 tbsp melted butter, eggs, milk and salt without any large lumps.
4. You could even make the batter in a blender or food processor, process it for 30 seconds.
5. Avoid over mixing the batter.
6. Place the empty muffin pan inside the oven to warm it up for 5 minutes.
7. Brush the muffin pan with the remaining 1 tbsp butter.
8. Pour the batter to each cups till it’s 3/4th filled.
9. Bake for 30 minutes till it’s puffed up and turns brown.
10. Serve hot with your favorite syrup or even ice cream
11. I served it with apricots.

A breakfast dish for your loved ones…

I seldom make anything that is drool worthy for breakfast. I am not a breakfast person, not even on weekends. On the other hand, my husband loves to start his day with a delicious breakfast. I have rejected almost all his request for a killer breakfast. Honestly, I get mad at him when he asks for a home cooked breakfast as it’s hard to negotiate with my brain in the morning. By the time my brain comes along my way it would be time for lunch and I’ll be seen busy experimenting in the kitchen.

Having said that, for our wedding anniversary a few weeks ago I tried to get out of my morning comfort zone. After a few moments of tug of war with my heart and brain, finally I succeeded in whipping up a delicious breakfast for my man. Seeing the tiramisu crepes on the breakfast table, he almost screamed with joy and gobbled up effortlessly. After emptying the plate he looked at me and I understood that particular look. That look meant: “It would be nice if you could make breakfast like this everyday”. And I gave the look which said “No way”. Gave him these flowers freshly plucked from my garden along with a warm hug and wished a happy wedding anniversary!

Tiramisu Crepes:

•  Makes: Three sets of 2 layered Tiramisu crepes
• Preparation time: less than 30 minutes

For making Crepes:

Makes: 6 no’s

• All purpose flour- 1 cup
• Egg- 1
• Milk, skim or whole- 1/2 cup
• Vanilla extract- 1 tsp
• Salt- 2 pinches
• Butter, for greasing the pan- 1/2 tbsp/crepes

For making the filling:

• Mascarpone cheese – 3/4 cup
• Powdered sugar- 1/3 cup
• Whipped cream- 1/2 cup

For making coffee extract:

• Instant ground coffee or Espresso- 1/2 tbsp
• Hot water- 1/2 tbsp

Other ingredients:

• Honey- 1 tbsp/crepe
• Whipped cream- for topping
• Fruits of your choice- for garnishing

Preparation:

How to make crepes:

1. In a blender, blend all the above mentioned ingredients for making the crepes except butter to a smooth batter.
2. Place a skillet over medium heat, melt 1/2 tbsp butter on it.
3. Pour one spoonful of batter on the melted butter and spread it into round shape using the back of the spoon.
4. Let the bottom side turn golden in color, flip it over and let the other side turn to golden in color as well.
5. Remove from the pan and keep aside. Repeat this till you use all the batter.

Preparing coffee extract:

1. In a bowl, combine instant ground coffee (any brand) or Espresso with hot water, combine well and keep aside.

For making filling:

1. Using an electric hand mixer, whip the mascarpone cheese along with powdered sugar and 2 tsp of coffee extract till it turns smooth. Avoid over whipping it.
2. Gently fold in the whipped cream into the cheese.

How to assemble:

1. Place a crepe on a wooden board or plate, evenly spread 1-2 tbsp of cheese filling over it.
2. Place a second crepe over the filling, again spread 1-2 tbsp of cheese filling over it.
3. Fold the crepes over to a semi circle shape.
4. Spread 1 tbsp honey over the folded crepes.
5. Top with whipped cream.
6. Garnish with fruits of your choice, I used pomegranate.
7. If you want you could sprinkle some cocoa powder or grated chocolate.
8. Repeat with other crepes.
9. Indulge in this delightful dish for breakfast or brunch.

Tips:

• You could use cream cheese instead of mascarpone cheese.
• Don’t over whip the cheese as it would turn to butter.

This is the perfect breakfast I could ever ask for, as it only takes 2 minutes to make and is quite healthy. This was introduced to me by my hubby, since then I’ve been having this for breakfast quite often. For a few days I added mixed veggies to the eggs, but last week I even tried with trail mix, it was crunchy, chewy, nutty and of course eggy.

So now, you have two choices, either make it with mixed veggies if you are a huge veggie fan or with trail mix if you want to add a crunch to your breakfast. Both of them are equally tasty and healthy. After a bowl of this you would be all set to kick off your day.

2 minute Microwaved Egg Omelette with Veggies:

Ingredients: For one serving

• Mixed frozen veggies or fresh (beans, carrot, corn, peas) chopped small- 1/4 cup
• Egg- 1
• Ground pepper- 2 pinches
• Salt- to taste

Preparation:

• In a microwave proof bowl whisk together mixed veggies, egg, ground pepper and salt.
• Make sure you beat the egg well.
• Microwave the egg mixture for 2 minutes or till it has cooked well at the center.
• Depending on the microwave the cooking time may vary so keep an eye on it.
• That’s it, you have your healthy breakfast ready!

2 minute Microwaved Egg Omelette with Trail mix:

Ingredients:

• Trail mix (peanuts, almonds, cashew nuts, raisins, sun flower seeds and pumpkin seeds)- 1/4 cup
• Egg- 1

Preparation:

• In a microwave proof bowl, combine egg and trail mix using a whisk, beat the egg well.
• Microwave for 2 minutes or until the egg has cooked well in the center.
• You have your crunchy breakfast ready.

Tips:

• I didn’t add oil, if you want you could add little olive oil to the mixture.
• You could even add cheese to the veggie egg omelette.
• Cooking time may vary with the kind of microwave you are using, so watch out for that.

It’s Saturday morning and I woke up early, that’s quite unusual! Well, I asked myself what I was doing this early? What happened to cuddling up some more and enjoying the coziness under the blanket? I told myself, well this morning I would like to enjoy the warmth from cooking rather than from the blanket.

My husband’s new breakfast obsession is scrambled eggs with spinach. This morning, as soon as I woke up I got the request for the same. At first I felt a little lazy, but in a while I was in full swing. I had collard greens and so I went with collard greens instead of spinach. This is quite a healthy way of making eggs, a plate of this will provide you with all the nutrients you need to kick off your day.

Collard Green Scrambled Eggs:

Ingredients:

• Brown eggs- 3 no’s
• Collard Greens- 3 stalks
• Onion, chopped thin- 1/2 of the onion
• Mushroom, chopped small- 1/4 cup
• Ground pepper- 1/4 tsp
• Salt- to taste
• Half and half cream- 1/4 cup
• Cheddar cheese, grated (optional)- 1/4 cup
• Olive oil- 1 tbsp

Preparation:

• Wash the collard greens under running water, discrad the stem and chop up the leaves.
• Pour 1/2 tbsp olive oil in a pan and saute the chopped collard greens for a few minutes till it starts to wilt, keep aside.
• In a bowl, beat the eggs along with sautéed collard greens, mushrooms, onions, ground pepper, salt and cream.
• Heat a non-stick pan, add 1/2 tbsp olive oil and pour the egg mixture on the pan.
• Sprinkle grated cheddar cheese on top of the egg mixture.
• When the egg mixture just starts to cook, scramble it using a wooden spoon.
• Combine everything, let the cheese melt and eggs cook well.
• Avoid cooking the eggs till it turns dry, there should be some creamy texture in it.
• Serve on a plate.

Tips:

• You could use any greens for making this.

You guessed it right, I got tired of my usual cereal breakfast. Just as a coincidence, I came across an easy breakfast dish. This is absolutely not my recipe. Ever since I’ve started going to grad school, I’ve been a regular reader of Western Gazette, this is the student newspaper of my University. With the advent of internet, I seldom buy newspapers, as a matter of fact I had not read newspapers for a long time. However, after reading western gazette, I was relived to learn that I still enjoy reading newspapers. Lying on my couch, sipping a cup of coffee with my eyes travelling through every nook and corner of the paper, this is how I love to read. As I read, I get a relaxed feeling which the internet fails to offer me.

Another reason for me to grab this paper is they have a column for recipes. Last week they had the the recipe for Oatmeal pancake. I brought the paper home and placed it on my kitchen counter. Every morning when I entered the kitchen I made sure to take a look at the recipe hoping to try it. Then, I would easily fall for the cereal box in my pantry. But yesterday, I did hold on to my  decision of trying this recipe. This easy recipe didn’t take up much of my time, in less than 20 minutes I was seen enjoying this.

Sharing with my readers, try a new breakfast dish and you’ll get a feeling that your day is going to be a good one. I topped the pancake with homemade Maple Strawberry Syrup.

Oatmeat Pancake by Nicolle Gibillini

Ingredients

• Oats, instant- 1/2 cup
• Milk- 1 cup
• All purpose flour- 1 cup
• Brown sugar or White sugar- 2 tbsp
• Baking powder- 1 tsp
• Salt- 1/4 tsp
• Egg- 1
• Butter, unsalted and melted- 2 tbsp
• Vanilla extract- 1 tsp

Preparation:

• Soak oats in milk for 10 minutes.
• In a bowl, combine:  flour, brown sugar, baking powder, salt.
• Add the oats soaked in milk, egg, butter and vanilla extract to the dry mixture.
• Combine well with a fork or whisk to a thick batter, let stand for a few minutes.
• Heat a pan or skillet over medium heat.
• Grease with non-stick cooking spray.
• Pour a spoonful of batter on the pan, let the bottom side cook well and turn golden brown.
• Flip over and cook the other side too.
• Serve on a plate.

Maple Strawberry Syrup

• Strawberry, ripe fresh or frozen diced- 2 cups
• Sugar- 3 tbsp
• Maple syrup- 2 tbsp
• Lemon juice- 2 tsp

Preparation:

• Cook the above mentioned ingredients in a covered saucepan, till the strawberries are cooked well, about 15-20 minutes.
• Mash the cooked strawberries with the spoon.
• You could also add little water to thin down the syrup.
• Remove from the heat and let cool down.
• Top the oatmeal pancakes with maple strawberry syrup and enjoy.

My mom used to make this often when I was young, not for breakfast but as an evening snack. This delicious french toast has always put a smile on my face and the aroma while making this has made me go Mmmmm. Now, once in a while I tend to make this for breakfast, when I get tired of my regular breakfast dishes.

I’ve been under the impression that this breakfast dish must have been created in France, well after reading about this in Wiki I came to learn that French toast was first mentioned in the “Apicius”, a collection of Roman recipes dating back to the 4th or 5th century. That was a pretty new and interesting information for me.

I usually have just the french toast, so this time for a change I topped it with caramelized Plums which made the french toast even more delicious. You could make the topping with almost any kind of fruits, for instance: strawberry, pears, mango, apples, orange etc. If you haven’t tasted french toast yet, then you are missing something really delicious which can be made in no time.

French Toast with Caramelized Plums:

For making French Toast

Ingredients:

Makes – 3

• Bread, white or whole grain- 3 no’s
• Eggs- 2
• Ground Cinnamon – 1/4 tsp
• Brown Sugar or white cane sugar- 3 tbsp
• Ghee – 1 tbsp/bread

For making caramelized Plums

• Plums, sliced long – 2
• Honey – 1 tbsp
• Brown sugar or white cane sugar- 2 tbsp
• Water – 4 tbsp

Preparation:

• In a bowl, whisk together eggs, ground cinnamon, brown sugar and keep aside.
• Heat a non-stick pan over medium heat, spread 1 tbsp ghee on the pan.
• Coat the bread on both sides with the egg mixture by dipping into it.
• Place the bread on the pan and let the bottom side turn golden brown, flip to the other side and let the other side also turn golden brown.
• Repeat the same with other breads and keep aside.
• Remove the skin from the plums and slice them long.
• Heat the same pan used for making french toast, put the plums on the pan.
• Add honey and brown sugar, saute till the sugar dissolves.
• Add water, let it come to a boil and start to thicken.
• As soon as the water gets thick, remove the pan from the heat.
• Top the french toast with the caramelized plums and sprinkle some powdered sugar over it.
• Serve with hot chocolate or hot coffee.

Tips:

• You could top the french toast with any kinds of caramelized fruits.
• Increase the amount of ingredients to make more.

Much awaited 2011 kicked off gracefully. So far it has been good for me. On the New year’s day I made this delicious breakfast with the hope that every day of this year will be sweet and delicious.

I don’t remember ever making a serious New year’s resolution. But this year, I did dare to make one which I feel is quite interesting. So, here is my New Year’s Resolution “to photograph my dinner every day for 365 days straight“. I’ve successfully completed my day 3. It’s not that easy as I thought yet I am up for this challenge. My goal is to eat healthy homemade food and to control my craving for dining out. However, this doesn’t mean that I am going to quit going to restaurants completely. I embrace good restaurant food, without them I wouldn’t have explored different cuisines and tastes.

Take a look at my new website Dinner365.com, where I’ll be posting one pic everyday. Do let me know your feedback.

Apple Strudel is a popular pastry in Austria and in many European countries. It is a sweet or savory layered pastry with a filling inside it. I made this using phyllo dough and used red delicious apples as the filling. You just have to spread the dough with the filling, roll it and pop it into the oven and in just 30 minutes you will be having a delicious breakfast.

Apple Strudel

Makes: 1 roll

Ingredients:

• Phyllo Dough- 4 layers
• Butter, melted- 4 tbsp
• Beaten egg- 1

For Filling:

• Apple, red delicious, diced small- 3 no’s
• Brown sugar- 2 tbsp
• Ground Cinnamon- 1 tsp
• Raisins- 3 tbsp

Preparation:

• Combine diced apple, brown sugar, ground cinnamon and raisins together in a bowl and keep aside.

• If you are using frozen phyllo dough, keep it on the counter top for few hours until it is ready to work with.
• I used 4 sheets of phyllo dough, you could use more if you prefer.
• Unwrap the phyllo dough on a wooden board.

• Brush the top of each dough with melted butter.

• Layer the dough on top of another until you have 4 layers.
• On the top most layer, spread the apple filling evenly as a single layer.

• Gently roll the dough starting from one end.
• Place the roll filled with apples on a baking sheet.
• Brush the roll with beaten egg.

• Preheat the oven to 350F and bake the roll for half an hour or until golden brown.

• Using a sharp knife cut the roll into slices and serve it on a plate.

Tips:

• You could use any fruit of your choice.
• To make it even more delicious you could top the apple strudel with dollops of ice cream or whipping cream.
• Make sure to have this while it’s still warm.

Are you sick and tired of having the same breakfast over and over? Well, I am. My hunt for a new breakfast started a few weeks ago. Last Wednesday, I finally came up with a dish – oats coffee pudding. I love oats and hence I tried a pudding with it. Coffee is something that is unavoidable in the morning, so I added a few dashes of ground coffee to the pudding. It tasted great and the aroma of coffee from the pudding was so refreshing! I also added sweetened flaked coconut while making the pudding. Enjoyed the bite of the coconut as well.The best part was this pudding can be prepared the night before and chilled. In the morning, two things you have to do would be take the pudding out of the refrigerator and grab a spoon. And you could dig into the pudding.

Now, there is no rule enforced that this could be eaten only for breakfast. Anytime you feel like treating yourself you could have it. I actually made a whole lot of this pudding the night before and couldn’t resist sneaking a bit after my dinner.

Make it healthy by using skim milk and fat free condensed milk. Isn’t this the kind of breakfast you would love to have every morning?

Oats Coffee Pudding:

Ingredients:

• Instant Oats- 1 cup
• Skim milk- 1 cup
• Condensed milk, fat free- 1 cup
• Instant ground coffee, your favorite brand- 4 teaspoon
• Sweetened flaked coconut (optional)- 2 tbsp
• Agar agar strands (china grass), cut small- 1/4 cup
• Water to melt the agar agar- 1/2 cup

Preparation:

• In a small pan, add agar agar strands and water, heat it and let the strands melt in water stirring occasionally.
• Strain the melted agar agar and keep aside.
• Don’t keep the melted agar agar for over 5 minutes as it will solidify soon.
• Combine the oats and skim milk in a saucepan and cook it over medium heat.
• When the oats is cooked, add the condensed milk and combine well.
• Taste it, if you need more sugar add more of the condensed milk.
• Add the sweetened flaked coconut and give it a stir.

• Add the ground coffee to the mixture and combine well.
• Finally add the melted agar-agar and combine everything well.
• Remove from the flame and pour to pudding bowls.
• When it has cooled down, keep it in the refrigerator and chill it.
• You could have this after an hour when it is completely set.
• Make this ahead of time and enjoy for breakfast or anytime you prefer.

Tips:

• You could use gelatin instead of agar agar.
• You could also add raisins and nuts.

Oh Yeah, I easily fall into the category of lazy morning cook, if there is any such. Before my brain could think of a breakfast dish to make, my legs would have walked towards the pantry, my hands would have grabbed the quick and easy breakfast dishes and my mouth would have chewed everything down.I bow down to those people who came up with the ideas for quick and easy breakfast foods like cereal, oats, bread etc

However, once in a while the hidden breakfast chef in me will wake up from its cocoon to surprise myself and my husband with something special. Last sunday, I managed to whip up a delicious homemade breakfast in less than 20 minutes. That morning even the weather cooperated with us: it was sunny, bright chilly and slightly windy. And the magnificent fall colors in my backyard added the beauty of that beautiful day. I couldn’t have asked for anything better.

Obviously, there wasn’t a better place than our backyard to enjoy the breakfast. As soon as we started to dig into our dish, a surprise guest showed up from nowhere. Take a look at our surprise guest, ain’t he the cutest one ever?

He sat on the fence looking at us and waving his tail which showed that he was trying to befriend us, he literally joined us until we finished our breakfast. Without any doubt this was our best breakfast ever.

Also, I am enjoying my favorite Fall season and as always I go crazy for fall colors. I couldn’t resist clicking when the nature stood before me so gorgeously dressed up and this time I didn’t have to go any far to click some beautiful pictures. I just had to step out of my house to enjoy the stunning beauty of nature.

Breakfast menu: Banana wheat pancake drizzled with honey, caramelized pineapple and fresh pineapple juice.

Banana Wheat Pancake

Ingredients

• Banana- 2
• Wheat flour- 1 cup
• Egg -1
• Milk- 1 1/2 cups
• Sugar- 3 tbsp
• Baking soda- 1/2 tsp
• Vanilla essence- 1/2 tsp
• Non-stick cooking spray

Preparation:

• In a bowl, mash the bananas using a potato masher or wooden spoon.
• Add egg and 1/2 cup milk to the mashed banana and combine well without any lumps using a whisk.

• Add the wheat flour, baking soda, sugar, vanilla essence and rest of the milk.
• Combine everything well until it forms a thick slightly flowing batter.

• Heat a non-stick pan, spray non-stick cooking spray on it.
• Using a ladle, pour the batter onto the pan and gently spread it to form a round shape.

• Bubbles will start forming on the batter, when the bottom side has turned slight brown flip it to the other side.

• Let the other side turn light brown and remove it from the pan.
• Place 2 pancakes on a plate and drizzle it with honey.

Making Caramelized pineapple:

• Cut the pineapple into halves.

• Holding tightly onto the top of one of the halved pineapples, slice off the outer skin using a sharp knife.
• Also remove the eyes seen on the pineapple.
• Now, cut the pineapple into medium thin round shape.
• Heat a pan over medium heat.
• Place the sliced pineapple on the pan without crowding, when the bottom side has turned golden brown, flip it over and let the other side turn caramelized as well.

Making fresh pineapple juice:

Ingredients:

• Pineapple, cubed- 1/2 of the pineapple
• Sugar- 3-4 tbsp
• Cold water- 2 1/2 cups

Preparation:

• In a blender, liquefy the cubed pineapple, sugar and water.
• Pour the juice through the strainer to remove the fibers present in the juice.
• If you are using a juicer, you get the juice strained.
• Pour into a juice glass and if you want you could add couple of ice as well.

How to serve:

• Place two Banana Wheat pancakes on a plate, drizzle the pancakes swith honey and place 2 caramelized pineapples on the side.
• Place the pineapple juice near to the plate.

Tips:

• If the batter turns watery, add more of the wheat flour to make it thick.
• You could even add dates or your choice of nuts to the batter to make it little more rich.

Well, I served this for breakfast. I can explain why. Lately, my husband has been acting little weird oops not little, a little too much weird actually Every morning as soon as the alarm blares out, the first sentence that comes out of his mouth would be “Honey, could you please make me a killer breakfast?”. I am still not clear what he means by killer breakfast. But one thing was crystal clear that he was giving me signals of how tired and bored he was with the usual breakfast I serve. it’s big time I make him something different, or in his words a killer one. Hence, my search for killer breakfast had begun a few days ago.

At first, I ignored his killer breakfast request, but when I started getting this request every morning I couldn’t just ignore it. I took this as a challenge and finally made him a killer breakfast yesterday morning.

Obviously, I don’t want to spend too much time cooking in the morning as I am too lazy to cook in the morning. The main reason why I picked this recipe is that this recipe called for zero cooking time, in fact it’s baked. You just need a pack of puff pastry, whipped cream and strawberry and you could make a killer breakfast or dessert in no time.

If you have more time or if you are in a real mood to make a heavy breakfast, then you should consider making homemade buttermilk pancakes that I make often during weekends and serve this as the dessert.

Strawberry Napoleon

Ingredients:

• Puff pastry sheets, thawed at room temperature- 1
• Whipped topping or heavy cream whipped- 1 cup
• Confectioners sugar- 1/4 cup
• Milk- 1 tsp
• Strawberries sliced- 1 cup
• Semi-sweet chocolate or chips, melted- 1/4 cup

Preparation:

Baking Puff pastry sheets:

• Preheat the oven to 400 degrees F.
• If using frozen puff pastry sheet, thaw it at room temperature for 30 minutes.
• You could even defrost the frozen puff pastry sheets for 1- 2 minutes in a microwave, make sure not to burn the sheets or cook it.
• Unfold the pastry sheet on a lightly floured surface.

• Cut into 3 equal strips or rectangle shape along the fold marks.
• Lightly grease a baking sheet or line with parchment paper.
• Place the cut pastry sheet on the baking sheet.
• Bake for 15 minutes or until golden.

• Let it cool down.

Making sugar mixture:

• In a small bowl, stir confectioners sugar and 1 tsp milk, keep aside.

How to whip cream:

• If you are using whipping cream or heavy cream, then you need to whip the cream.
• You could use a hand whisk or electric hand mixer or even stand mixer fitted with a beater attachment to whip cream.
• Use chilled cream, chilled steel or glass bowl and chilled beaters or whisk for better results.
• Place the bowl you are using for whipping the cream and the whisk or beater in the freezer for 15 minutes before using it.
• Place the bowl with the cream in a large “ice-water bowl” so that the cream remains cold while you whip.
• Beat the cream on low speed first, then increase the speed slowly and beat the cream.
• If you are adding sugar or any other flavorings, add them while you whip it.
• Stop whipping the cream when the cream has doubled in volume and forms stiff peaks.
• Make sure not to over whip the cream as it will start to curdle and turn into butter.
• Use the whipped cream immediately, if not cover and refrigerate for up to 24 hours.

How to melt chocolate:

• If you have a double boiler use that to melt the semi-sweet chocolate or chips.
• If you don’t have one, then half fill the saucepan with water and boil the water.
• Take a glass bowl which sits well on the saucepan, put the semi-sweet chocolate chips in it.
• Place the glass bowl with chocolate on the boiling water and keep stirring the chocolate chips.
• The chocolate will start to melt and changes into liquid.
• Remove the bowl from the water and keep aside.

How to assemble:

• Using a sharp knife, cut each of the baked pastry sheets into 2, forming a total of 6 slices.
• Take one of the puff pastry slice.
• Spread confectioners sugar mixture on the puff pastry.
• Spread 1-2 tbsp of whipped topping or cream on the puff pastry.
• Top with 3-4 strawberry slices.

• Repeat this until you make 3 puff pastry layers.

• After layering, drizzle melted chocolate on top of the puff pastry.

• With 1 puff pastry sheet you could make 2 strawberry napoleon.
• Use more of the puff pastry sheets to make more.