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Banana-Caramel Napoleons


These easy and elegant napoleon pastries feature layers of sliced bananas, store-bought dulce de leche, whipped cream, and toasted coconut.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2011


  • 1 sheet frozen puff pastry, thawed and cut into 6 rectangles
  • 3/4 cup cold heavy cream
  • 1 tablespoon confectioners' sugar
  • 2 bananas, sliced thinly on the diagonal
  • 1/2 cup store-bought dulce de leche
  • 1/2 cup sweetened shredded coconut, toasted


  1. Preheat oven to 400 degrees. Place puff pastry rectangles on a parchment-lined rimmed baking sheet. Bake until golden and puffed, 15 minutes. Remove and let cool on a wire rack. Meanwhile, in a medium bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, 2 to 3 minutes.

  2. With a serrated knife, cut rectangles in half horizontally. Reserve 4 tops. Divide banana slices among 4 pastry bottoms, then drizzle with dulce de leche. Use 2 pastry bottoms and 2 pastry tops to make middle layers. Layer with whipped cream and coconut, then top with reserved pastry tops. Serve immediately.

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