Crispy, sugared wontons form the layers of this Napoleon, similiar to a more traditional French cream-filled pastry.
30 min.prep time
40 min.total time
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon five-spice powder
24 wonton wrappers
1 pint (2 cups) whipping cream
2 tablespoons powdered sugar
1/2 teaspoon almond extract
1 pint strawberries, sliced, reserve 8 whole
Heat oven to 350°F. Line 2 baking sheets with parchment paper. Combine sugar, cinnamon and five-spice powder in small bowl. Brush both sides of wonton wrappers with melted butter; sprinkle each side with 1/4 teaspoon sugar mixture.
Place wontons on prepared baking sheets. Bake for 7 to 9 minutes or until pastry is caramelized and crispy. Remove from baking sheets; cool on kitchen parchment paper. Store at room temperature until serving time.
Beat whipping cream in large bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Gently stir in powdered sugar and almond extract.
To serve, place 1 pastry on each serving plate; top with 2 tablespoons whipped cream and 1 tablespoon sliced berries. Cover with 1 pastry, 2 tablespoons whipped cream, 1 tablespoon sliced berries and 1 pastry. For each serving, repeat with remaining ingredients. Garnish with reserved whole strawberries.
Five-spice powder can be found in the ethnic section of most supermarkets. It contains cinnamon, fennel, licorice root, anise, ginger, chili pepper, allspice and cloves.