Napoleon Cake Bites



  • 12 Puff pastry squares
  • 16 oz Cool whip
  • 8 oz Cream cheese, room temperature
  • 4 oz Butter, room temperature
  • 14 oz Condensed milk


  1. Preheat oven to 350°
  2. Using a cup, cut as many circles as possible out of the dough, reserve leftovers
  3. Place circles onto a baking sheet, leave room to grow
  4. On a separate baking sheet, place leftover dough
  5. Bake for about 15 minutes, or until golden
  6. Let puff pastry cool
  7. In a large mixing bowl, blend together cool whip, cream cheese, butter, and condensed milk
  8. Using a rolling pin, crush leftovers as much as possible
  9. Slice circles in half, but keeping them in pairs
  10. Insert a tablespoon of cream in the center of each puff pastry, and close
  11. Spread remaining cream on puff pastries, covering evenly
  12. Cover with crumbs, and place on serving dish
  13. Refrigerate until ready to serve


2 thoughts on “Napoleon Cake Bites

  1. Love love love this recipe! Super easy to make, and tastes soooo good! I halved the cream recipe and used 2 packs of Pepperidge farm puff pastry and it was perfect! Made about 30. Will definitely make this again…many times!

    Liked by 1 person

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