Yesterday was my sister Serena’s birthday. She turned 22! We’re about thirteen months apart, so unfortunately I can’t really call her old without calling myself the same…but of course I did because what are little sisters for then?? 😉 My sis doesn’t really like dessert…or anything sweet in general. Basically, she’s the exact opposite of me. But she will eat something fruity once in a while. So every year on her birthday I’ll make a fruit dessert! 
This fruit napoleon is not only incredibly easy, it also is light and fresh and delicious! The homemade vanilla bean pudding can be made the night before. The puff pastry can also be done well beforehand, though I recommend doing it same day to keep the freshness of the flaky pastry. Then you assemble with the fruit and whipped cream and voila!! A delicious and pretty dessert to impress your guests! Or to gobble up on your own…:)
If you just want vanilla bean pudding, this is a fantastic recipe to use! I did a few tweaks to the Food Network’s recipe. It’s a crowd-pleaser. 
I used kiwi, strawberries, and blueberries- but you can use any fruit you’d like and any combination. It’s completely customizable! Anywho, I hope you enjoy this recipe. 🙂 
Fresh Fruit Napoleon
Ingredients
VANILLA BEAN PUDDING:
- 3 1/2 cups whole milk
- 1 cup half & half or heavy cream
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 5 large egg yolks beaten
- 2 tsp. vanilla extract
- 1/8-1/4 tsp. vanilla bean powder or one vanilla bean
- 1 tbsp. unsalted butter
WHIPPED CREAM:
- 1 cup heavy whipping cream
- 1-2 tbsp. sugar
- 1/2 tsp. vanilla extract
NAPOLEON:
- 1 package frozen puff pastry shells thawed in fridge overnight
- Assorted fruit cut and sugared (I used 2 kiwis, pint of strawberries & blueberries)
- Powdered sugar optional
Instructions
- FOR VANILLA BEAN PUDDING: Heat 3 cups of the milk and 1 cup of half & half in a large saucepan over medium heat until steaming.
- While milk mixture is heating, Whisk together the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the beaten egg yolks and the remaining 1/2 cup of milk.
- You’ll need to temper the eggs. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a pudding-like consistency, 4 to 5 minutes. Remove from the heat and stir in the vanilla extract, bean powder, and butter.
- Cool slightly, stirring a few times to prevent a skin from forming. Transfer to a bowl with a tight lid. When cooled enough, place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours or overnight. Before serving, whisk the pudding vigorously until smooth and creamy.
- FOR WHIPPED CREAM: Place your bowl in the freezer for 5 minutes. Add whipping cream, sugar, and vanilla and whip/whisk on high until soft peaks form. Place in refrigerator until ready to use. Before serving, whisk again until fully creamy.
- FOR NAPOLEON: Preheat oven to 375 degrees F. Place thawed shells 2 inches apart on a cookie sheet lined with parchment or silicon. Brush with a leftover egg white with 1 tablespoon of water if desired. Sprinkle sugar on tops, if using egg wash. Bake for 15-20 minutes, or until lightly golden brown. Allow to cool and cut into half using serrated knife.
- To assemble napoleon, place bottom half of puff pastry shell, then some pudding, assorted fresh fruit, pudding again, then other half of pastry. Top with whipped cream and dust with powdered sugar, if desired. Enjoy!
This looks ridiculously good. Especially that vanilla bean pudding. As a fan of vanilla bean frozen yogurt (and Breyer’s vanilla bean ice cream), I immediately sat up and took notice of that in this recipe! 🙂
Thanks a bunch! OoOo Breyer’s vanilla bean is THE best. I haven’t had fro-yo in forever but now that you mention it, I think I have to go get some soon. Haha. Thanks for reading, Rissi! 🙂
This looks so amazingly good! I’m going to have to try it and soon. So glad Serena had a birthday that you made this for and shared. 😉
Thank you Tressa!! If you do end up trying it, I hope you like. 🙂 Haha! Thanks so much for stopping by and commenting. 🙂
This was literally incredible. Thanks for making this! 😛 Hahaha, ily. <3
I think I may want this again. Please and thank you.
You visited my blog?! WOW! 😉
Seriously though, we should definitely make this again! It was so easy and fun. 🙂