Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Napoleon tarts
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
17 1/2 Frozen puff pastry sheets
1 Tassemilk Cold
1 Tassesour cream
1 PackungJello instant pudding, any flavor; 4 serv.size
die Zubereitung:

Thaw pastry as directed on package. Prehaeat oven to 375. Unfold pastry. Cut each sheet into 4 squares. Fold each square in half diagonally. Cut along 2 unfolded edges, leaving 1\2 in. Rim all around and do not cut through to center. Unfold pastry. Fold outer top righthand corner over to inner bottom lefthand corner. Fold outer bottom lefthand corner over to inner top righthand corner. Repeat with remaining squares. Place pastries on baking sheets. Pierce bottom of each pastry in several places with fork. Bake for 12 to 15 minutes or until golden. If pastry rises in center gently press sown with fork. Cool on rack. Mix milk and sour cream in small bowl until smooth. Add pudding mix. Beat t with wire whisk until well blwnded, 1 to 2 minutes. Let stand 5 minutes or until slighyly thickened. Spoon 1 tbsp. Quick Chocolate Sauce onto bottom of each tart shell. Spoon pudding mixture into shells. Drizzle each tart with 1 tsp, chocolate sauce in stripes. Pull toothpick through stripes in up and down mition to feathe r lines. Chill until ready to serve.

Anmerkungen zum Rezept: