Mini Strawberry Napoleon
Bakery Napoleons are good, but this at-home version, with puff pastry and fresh strawberrys is even better! They are quick, easy and oh so elegant.
Preheat oven to 400° F.
Thaw pastry sheet at room temperature 40 minutes. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place on baking sheet. Bake 15 minutes or until golden. Let cool.
Prepare pudding mix according to package directions, except use 1 cup milk. Fold in whipped cream.
Split each pastry into 2 layers, making 24 layers in all. Set aside 8 top layers. Spread 8 bottom layers with 2 tablespoons pudding mixture each. Top each with 1 tablespoon strawberries and another layer. Spread with remaining pudding. Top with remaining strewberries and tip layers.
Sprinkle with confectioners’ sugar.
Serve immediately or cover and refrigerate up to 4 hours.
*Tip: for 1½ cups sweetened whipped cream, beat ¼ cup heavy cream, 2 tablespoons sugar and ¼ teaspoon vanilla extract in chilled bowl until stiff peaks form.
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