Mini Strawberry Napoleon

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 sheet pepperidge farm frozen puff pastry sheet
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 cup milk
• 1 1/2 cups sweetened whipped cream
• 1 1/4 cups sliced strawberries
• confectioners' sugar

Recipe

• 1 thaw pastry sheet at room temperature 40 minute preheat oven to 400°f.
• 2 unfold pastry on lightly floured surface. cut into 3 strips along fold marks. cut each strip into 4 rectangles.
• 3 place 2â€? apart on baking sheet. bake 15 minute or until golden. remove from baking sheet and cool on wire rack.
• 4 prepare pudding mix according to package directions except use 1 cup milk. fold in whipped cream.
• 5 split pastries into 2 layers (cut one by one layers in half horizontally, it’s puffy when finish baking), making 24 layers in all. set aside 8 top layers.
• 6 spread 8 bottom layers with 2 tablespoons pudding mixture. top with 1 tablespoons strawberries and another layer. spread with remaining pudding. top with remaining strawberries and top layers.
• 7 sprinkle with confectioners’ sugar and garnish with extra strawberries on top! (i added this one.)
• 8 serve immediately or cover and refrigerate up to 4 hours.
• 9 make 8 napoleons.
• 10 *for 1 ½ cups sweetened whipped cream, beat ¾ cup heavy cream, 2 tablespoons sugar, and ¼ teaspoons vanilla extract in chilled bowl until stiff peaks form. (you can use electrical mixer and use low power and then gradually go high to form the stiff peaks).