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Miniature Napoleons

Total Time

Prep: 30 min. + chilling Bake: 10 min. + freezing

Makes

4-1/2 dozen

It can be a challenge to come up with an elegant dessert that works well for a cocktail party. These impressive, bite-sized sweets are easy to eat while mingling.—Taste of Home Test Kitchen
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Ingredients

  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 1 large egg yolk, beaten
  • 2 tablespoons butter, divided
  • 1/2 teaspoon vanilla extract
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup heavy whipping cream
  • 2 ounces semisweet chocolate, chopped

Directions

  1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer.
  2. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled.
  3. Unfold puff pastry; place on an ungreased baking sheet. Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool.
  4. In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm.
  5. Cut into 1-1/2x1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving.

Nutrition Facts

1 each: 49 calories, 3g fat (1g saturated fat), 8mg cholesterol, 32mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.

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