Strawberry Napoleons #GayLeaFoods

One of my favorite desserts growing up were some store-bought puff pastries filled with a jam-like filling and a sweet cream, also known as Flakies.  They obviously got their name from their flaky pastry that always melted in your mouth.

I tried to recreate those delicious pastries at home and I think I made them better than the store-bought ones!  These Strawberry Napoleons will bring back childhood memories and make you want more than just one!

Strawberry Napoleons | A Sweet Baker

These Strawberry Napoleons are super easy to make because you’ll be using store-bought puff pastry to start with.  Next time I’m going to attempt to make my own puff pastry but for these I went ahead and cheated.

The filling is made with fresh pureed strawberries and topped with Gay Lea’s Whipped Cream (which is made with real cream).  It’s rich, creamy and so delicious!  Pairing the two together was a match made in heaven!

Strawberry Napoleons | A Sweet Baker

Strawberry Napoleons | A Sweet Baker

Just because these Strawberry Napoleons are easy to make don’t think that compromises their taste. You can serve them to your friends and family and they’ll think you spent all day in the kitchen. Sounds good, doesn’t it?

If you have any leftover whipped cream you can do what my kids love to do – spray it directly into your mouth!  As much as I should be the role model for them, I enjoy doing it just as much as they do – so good!

Strawberry Napoleons | A Sweet Baker

Strawberry Napoleons | A Sweet Baker

Homemade Strawberry Napoleons

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 16 pastries

Flaky puffed pastry is filled with fresh strawberries and Gay Lea's Real Whipped Cream!


    For the Puff Pastry:
  • 1 box puff pastry, thawed
  • 1 egg
  • 2 Tbsp. water
  • Table sugar for sprinkling on top
  • For the Strawberry Filling:
  • 2 cups strawberries, cleaned and chopped
  • 1/4 cup sugar
  • 1 Tbsp. corn starch
  • 1 can Gay Lea Whipped Cream


Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
Lightly flour counter space. Divide puff pastry into two pieces (the kind I used had a line already scored down the middle). Take one piece and roll into a square about 12"X12".
In a small bow, whisk together the one egg and 2 Tbsp. water to make an egg-wash. Brush egg-wash onto rolled out square of pastry and place on the prepared baking sheet.
Roll out the other square of pastry to match the first and lay directly on top of the first piece. Brush egg-wash over the top piece and sprinkle with table sugar.
Cut pastry into 16 equal pieces. I used my pizza cutter which worked perfectly.
Bake for 18-20 minutes or until pastry is golden brown.
Remove from oven and let cool completely on baking sheet.
In the meantime you can start making your Strawberry Sauce.
Strawberry Sauce:
In a small bowl, combine strawberries and sugar and puree with a hand blender until smooth.
Pour strawberry puree into a small saucepan and heat on medium-low heat until sugar is dissolved. Whisk in the corn starch and bring mixture to a boil until it thickens.
Remove from heat and pour into a small bowl and let cool until room temperature.
Once filling is cooled, refrigerate until you're ready to use.
Assembling the Strawberry Napoleons:
Using a sharp knife, cut puff pastry squares in half.
Spread 1-2 Tbsp. of the strawberry filling on the bottom half of the pastry.
Top with a spray of Gay Lea's Whipped Cream and replace the top half of the puff pastry.
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There were so many desserts I could have made using Gay Lea’s Whipped Cream, so I picked out a few for you to see!

Chocolate Hazelnut Pizza with Strawberries and Bananas

  Chocolate Hazelnut Pizza with Strawberries and Bananas

3-Step Strawberry Parfaits

3-Step Strawberry Parfaits

Cappuccino Dessert Cups

Cappuccino Dessert Cups

If you want to see even more delicious recipes you can visit Gay Lea Foods website, follow them on TwitterFacebook or YouTube.


“Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

Maple Glazed Pumpkin Hand Pies

All summer I had this great idea that I was going to make some flaky, mouthwatering hand pies with fresh berries.  Well, that never happened!  So I made it happen this weekend with these Maple Glazed Pumpkin Hand Pies.  It’s not berries, but they were just as good!

Maple Glazed Pumpkin Hand Pies | A Sweet Baker

Any time I make crust, whether it be for a pie or tarts, I never seem to roll it out thin enough.  I think I have the dough-making down, it’s just the rolling out I have trouble with.  Rolling it out too thin and it tears, rolling out too thick and it’s doughy.  Every time I’m at the counter with my rolling pin I always think I should get my husband’s measuring tape out and measure the thickness of my dough.   I can just imagine my husband walking into the kitchen and wonder what the heck I’m doing!

Maple Glazed Pumpkin Handpies | A Sweet Baker

Maple Glazed Pumpkin Hand Pies | A Sweet Baker

My mother-in-law is probably the best crust-maker in our family (my sister claims to have some pretty good crust but I won’t be tasting hers until Thanksgiving).  She even gave me a private lesson at the cottage one summer and it turned out great.  When I returned home and tried to make it though, it didn’t turn out the same.   Figures!  I swear she adds a secret ingredient in her crust that she’s forgetting to tell me about!

Maple Glazed Pumpkin Hand Pies | A Sweet Baker

The filling for these hand pies is the same filling I use for my pumpkin pies, I just halved the recipe for these.  My son says my pumpkin pie is his favorite so I knew that he would like these, especially being able to eat them with his hands.  I hope you like them as well!

Maple Glazed Pumpkin Hand Pies | A Sweet Baker


Maple Glazed Pumpkin Hand Pies

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 12 hand pies

These festive hand pies are filled with a creamy pumpkin pie filling and then glazed with pure maple syrup and brown sugar.


    For the Dough:
  • 3 & 1/2 cups flour
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 3/4 cup cold butter, cut into pieces
  • 3/4 - 1 cup ice cold water (use as much as you need just until dough comes together)
  • For the Filling:
  • 1 egg
  • heaping 3/4 cup pure pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. salt
  • 1/4 cup half and half cream
  • For the Glaze:
  • 3-4 Tbsp. maple syrup
  • Brown sugar


For the Dough:
In a medium-sized bowl, combine flour, sugar and salt. Whisk together.
Add pieces of cold butter and, using a pastry blender, cut butter in to flour until crumbly.
Slowly add a little water at a time and, using your hands, mix dough until it stays together in a ball.
Cover and refrigerate until you're done making your filling.
For the Filling:
In another medium-sized bowl, add all the filling ingredients and whisk together until creamy and combined.
To Assemble the Hand Pies:
Line two cookie sheets with parchment paper and set aside.
Remove dough from fridge and place on a lightly floured surface. Roll out until dough is 1/8" thick, using flour when needed so as dough doesn't stick to the counter.
Cut dough into 3" X 5" pieces and place onto cookie sheet.
Spoon about one heaping tablespoon into the center of each poptart and cover with another rectangle of dough. Use a fork to close the edges of the dough or you can use your hands.
Cook for about 20 minutes or until golden brown.
Remove from oven and brush with maple syrup. Rub brown sugar over the maple syrup.
Let cool and enjoy!
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Dough recipe adapted from Half Baked Harvest

Apple Pie Chimichangas with Salted Caramel Sauce

With all the delicious Fall apples in season, there’s so many recipes I want to make with them.  Here’s my first of many that I’m sharing with you – Apple Pie Chimichangas with Salted Caramel Sauce.

Apple Pie Chimichangas with Salted Caramel Sauce | A Sweet Baker

I had my first chimichangas about a month ago at one of our local restaurants while out with a bunch of girlfriends.  Before I ordered them I had never heard of chimichangas and I was happy that the menu explained what the were.   The ones I ordered were filled with Mexican braised shredded chicken and then smothered in fresh tomato sauce and mozzarella cheese.  They were so good that I’ve been craving them ever since.

Apple Pie Chimichangas with Salted Caramel Sauce  | A Sweet Baker

Salted Caramel Sauce | A Sweet Baker

First thing I needed to make, though, were these Apple Pie Chimichangas.  My oldest son loves apple pie and since apples are in season I wanted to make these for him.  I made the filling like I would for an apple pie, spread that into some tortillas, fried them up, rolled them in cinnamon-sugar and smothered them in Salted Caramel Sauce.

Apple Pie Chimichangas with Salted Caramel Sauce | A Sweet Baker

In my opinion these are way better than apple pie.  My son also thought they were pretty awesome but he’ll never say they’re better than apple pie (his Nanny’s apple pie, anyway).

Apple Pie Chimichangas with Salted Caramel Sauce | A Sweet Baker

Apple Pie Chimichangas with Salted Caramel Sauce

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 Chimichangas, 2 cups Salted Caramel Sauce

Delicious apple pie filled chimichangas served with warm Salted Caramel Sauce. Perfect for a cool Fall day!


    For the Apple Pie Chimichangas:
  • 8 small flour tortillas
  • 4 large Granny Smith apples, peeled and chopped
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 Tbsp. flour
  • 1 tsp. cinnamon
  • For the Salted Caramel Sauce:
  • 2 cups sugar
  • 3/4 cup butter, room temperature, cut into chunks
  • 1 cup 35% Whipping Cream, room temperature
  • 1 Tbsp. sea salt


For the Apple Pie Chimichangas:
In a medium-size saucepan, add chopped apples, water, sugar, flour and cinnamon.
On low heat allow the apples to cook until almost soft, stirring often.
Remove from heat and let cool slightly.
Spoon two spoonfuls of filling onto flour tortillas on the bottom third of the tortilla.
Fold the bottom up, then the two sides toward the center, and finally the top down and secure with toothpicks.
Using a large saucepan, add 3-4 inches of oil and heat over medium-high heat until you reach 360 F.
Place 3-4 chimichangas gently in the saucepan and fry until golden-brown, turning as needed.
Transfer chimichangas to a paper towel-lined plate for about 1 minute and then roll in a cinnamon-sugar mixture.
Continue frying the remainder of the chimichangas once the oil heats back up to 360 F.
Remove all toothpicks and drizzle (or smother) with Salted Caramel Sauce.
For the Salted Caramel Sauce:
In a heavy bottom saucepan, over medium heat, heat the sugar.
While the sugar is melting use a whisk and continue to stir the sugar. It will start to clump but continue to whisk it because it will melt.
Once the sugar is melted, stop whisking and continue cooking until sugar is a deep amber color.
Be careful not to burn it at this stage. You want it to reach 350 F so you might want to use a thermometer if you have one.
As soon as your sugar is the desired color, add your butter and continue to stir with a silicone spoon or spatula until butter is melted.
Remove the pan from heat and slowly pour in the whipping cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt and stir until salt is dissolved.
Let salted caramel sauce cool for 10-15 minutes and pour into a glass jar. Pour over warm chimichangas and serve immediately.
Refrigerate remaining caramel sauce in the refrigerator for up to one week.
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Coconut Cream Pie

I never knew I liked Coconut Cream Pie until I tried once at a local restaurant/bakery.  Oh my, it was like heaven in my mouth!

Everything about the pie was perfect.  The crust was tender and flaky, the coconut cream filling was smooth and velvety, and the whipped cream on top was piled high with coconut sprinkled on top. That’s when I knew that no other pie could compare!

Coconut Cream Pie7

Even though the pie that I fell in love with was smooth and velvety I knew I wanted to add more coconut in my pie.  There’s a whole 2 cups of coconut in the filling.  I also substituted coconut milk for regular milk.  I wanted to go all-out!

I made this pie for my birthday last weekend and I had two pieces of it while the rest was shared with friends and family.  Sharing was the best part because I didn’t have to keep this pie in my fridge, staring at me to eat it.  Even though I wouldn’t want to be any younger (okay, maybe a few years younger), I would like to have my younger metabolism back.  It seems that for every year I get older my metabolism gets slower and slower.  I have to watch everything I eat which also means I have to work harder at the gym.  Not fun!

Coconut Cream Pie | A Sweet Baker

Coconut Cream Pie | A Sweet Baker

Even though I may have  to work harder at the gym this week for indulging in two pieces of this pie, I don’t regret it.  It was my birthday and birthdays only happen once a year.

Even if it’s not your birthday, go ahead and make this pie.  Slice off a big piece and enjoy every last bite of it!

Coconut Cream Pie | A Sweet Baker

Coconut Cream Pie | A Sweet Baker

Triple Coconut Cream Pie

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 3 hours

Yield: 1 9-inch pie or 8-10 slices

A rich coconut cream pie that has coconut in the crust, in the filling and sprinkled on top. A triple dose of coconut goes into this pie!


    For the Pastry Crust:
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 2 tsp sugar
  • 1/4 tsp. salt
  • 1/3 cup ice water, or more if needed
  • For the Coconut Cream Filling:
  • 2 cups coconut milk
  • 2 cups sweetened shredded coconut
  • 1 vanilla bean, split in half lengthwise and beans scraped out
  • 2 large eggs
  • 1/2 cup plus 2 Tbsp. sugar
  • 3 Tbsp. all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • For the Whipped Cream:
  • 1 & 1/2 cups whipping cream
  • 1/3 cup sugar
  • 1 teaspoon pure vanilla extract
  • For the Garnish:
  • 1/4 cup toasted coconut
  • 3 squares of white Baker's chocolate


For the Pastry Crust:
In a food processor, add flour, coconut, butter, sugar and salt. Pulse until you get coarse crumbs, like oatmeal. Slowly add water (1-2 Tbsp. at a time) until dough sticks together when you touch it. It won't stick together in the food processor so keep testing it as you're adding water.
Once dough is ready, dump out onto a piece of plastic wrap and mold into a disc. Wrap and refrigerate for 1 hour.
After 1 hour, roll out dough to fit a 9-inch pie plate. Refrigerate crust for another hour.
Preheat oven to 400 F and place a sheet of aluminum foil over pie crust and fill with rice or pie weights. Bake for 15-20 minutes or until edges are golden brown.
Remove from oven, remove foil with rice or pie weights and return pie to oven for another 10-12 minutes or until crust is fully cooked and golden brown.
Remove crust and let cool completely before adding filling.
For the Coconut Cream Filling:
In a medium saucepan, add coconut milk, shredded coconut, vanilla beans and vanilla pod. On medium-low heat, occasionally stir mixture until it almost comes to a boil.
In a separate bowl, whisk together eggs, sugar and flour. Temper the eggs (to keep them from scrambling) by adding 1/3 of the hot mixture to the egg mixture and whisk. Slowly add the egg mixture to the saucepan. Whisk filling until it bubbles and thickens, about 4-5 minutes.
Remove from heat and stir in butter until melted. Remove vanilla pod and discard.
Pour filling into a steel bowl. Set the steel bowl over another bowl filled with ice and stir occasionally until filling is cool.
Place a piece of plastic wrap directly on the filling mixture (so it won't form a skin) and refrigerate until cold. The mixture will thicken more as it cools.
When filling is completely cold, pour it into the prepared pie crust.
For the Whipped Cream:
In a stand mixer with the whisk attachment, add whipping cream, sugar and vanilla. On high speed whisk until cream forms stiff peaks.
Spoon over coconut cream filling.
For the Garnish:
In an oven-safe dish, sprinkle coconut and broil on high for about 3-4 minutes or until golden brown. Remove from oven and let cool completely. Once coconut is cooled, sprinkle on top of whipped cream.
Place 3 squares of white chocolate in a microwave-safe bowl and microwave in 30-second intervals until chocolate is melted. Pour chocolate onto the back of a cookie sheet and freeze for about 5-7 minutes. Remove chocolate from freezer and, using a small steel lifter, scrap (by pushing away from you) small rows of chocolate from the cookie sheet. If chocolate is cold enough it will curl as you push forward on your lifter. You can make your curls as small or as big as you want. Place curls on top of prepared pie.
Refrigerate the pie until you're ready to serve.


Total time includes time to refrigerate dough and cook time for the crust and filling.

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Recipe adapted from Family Friendly Food which is originally from Tom Douglas’ Seattle Kitchen Cookbook




Happy Birthday Pie Round-Up!

Today’s my birthday!

Normally I don’t post on Sundays but I had to share this delicious line-up of pies with you.  If you’re a regular reader of my blog you’ll know that I’m not a big fan of cake and I’d rather take a slice of pie over cake any day!

This morning hubby surprised me with a new macro lens for my camera and I can’t wait to use it.  We’re also having a birthday celebration dinner tomorrow night with his family.

So, enjoy all these delicious pies and thanks for coming over to help celebrate my birthday!

Birthday Pie Collage | A Sweet Baker

Coconut Banana Cream Chocolate Truffle Pie by Half Baked Harvest


Triple Vanilla Dulce de Leche Peach Pie by Hot Polka Dot


Biscoff Pie by Gimme Some Oven


Peanut Butter Cup Oatmeal Cookie Pie by A Kitchen Addiction


Ricotta Lime Tart by Roxana’s Home Baking


Toffee Apple Pie by The Kitchen Finesse


Blood Orange Tarts with Biscoff Cookie Crust by Baking A Moment


Key Lime Greek Yogurt Pie by Cooking On The Side


Strawberry Sour Cream Pie by Willow Bird Baking


Oreo Cookie Birthday Cake Pie by Wine & Glue


Raspberry Swirl Cheesecake Pie by Kitchen Meets Girl


Strawberry Orange Rhubarb Pie by Flavor The Moments


Caramel Pie by I Wrestled A Cupcake Once


Blueberry Pie Bars by Dimples & Delights


Raspberry Pie by Me (A Sweet Baker)

 Raspberry Pie

Salted Caramel and Chocolate Tart by For The Feast


Lemon Meringue Pie by City Hippy Farm Girl


See you back on Tuesday….I’m going to enjoy my day!