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    You are in: Home / Recipes / Pistachio Nut Napoleon Recipe
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    Pistachio Nut Napoleon

    Total Time:

    Prep Time:

    Cook Time:

    57 mins

    45 mins

    12 mins

    sherryabal's Note:

    An easy recipe to die for. Nice and light and you can change it up with different flavored puddings if you don't care for pistachio.

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    Units: US | Metric


    1. 1
      Thaw one package puff pastry. Cover work space with thinly spread flour. Unfold the of puff pastry and cut along the folds for 3 pieces and decide how large you want your napoleons. Can cut into 3, 4 or 5 pieces. Place on a baking sheet and you can add an eggwash to the top. Bake in a 375 degree oven for 12 minutes. Remove and cool on a rack. When cooled use a serrated knife to cut each piece into 2 pieces.
    2. 2
      In a mixing bowl add the whipping cream, milk and the 2 boxes of pudding and mix with a handmixer until all is mixed and nice and thick.
    3. 3
      For the glaze mix the cocoa and hot coffee and add the icing sugar by spoon fulls until it makes a nice glaze when you dip a fork into it and it runs in a nice thin stream. Add a teaspoon of clear karo syrup.
    4. 4
      Start with the bottom of the puff pastry and add the pudding mix and layer it quite thick on all the bottom layers first so they are similar in height. Add the top layer of puff pastry. Dust with icing sugar and then drizzle with the chocolate glaze.

    Ratings & Reviews:


    Nutritional Facts for Pistachio Nut Napoleon

    Serving Size: 1 (47 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 147.4
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 7.0 g
    Cholesterol 41.9 mg
    Sodium 30.1 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 0.1 g
    Sugars 6.7 g
    Protein 1.9 g

    The following items or measurements are not included:

    Jell-O pudding mix

    puff pastry

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