Puff Pastry Strawberry & Cream Napoleaons

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

Ingredients

• Servings: 12
• 1 (17 1/3 ounce) package pepperidge farm frozen puff pastry sheets (2 sheets, thawed according to package directions)
• 2 cups heavy cream
• 1 cup granulated sugar
• 1 pint fresh strawberries, sliced
• 3/4 cup chocolate dessert topping
• confectioners' sugar

Recipe

• 1 line 2 baking sheets with parchment paper.
• 2 preheat the oven to 400°f.
• 3 unfold 1 pastry sheet onto a lightly floured surface.
• 4 roll into a 12 x 10-inch rectangle.
• 5 cut pastry with a 3" round cookie cutter to yield 12 circles.
• 6 repeat with remaining pastry sheet.
• 7 prick the pastry thoroughly with a fork.
• 8 place 12 circles on the prepared baking sheet.
• 9 to the remaining 12 pastry circles, make a cut from outside edge almost to center, then overlap one end over the other in the front, press gently to seal.
• 10 bake for 15 minutes or until golden.
• 11 remove from the baking sheets and cool on wire racks.
• 12 put the cream and 1/2 cup of the granulated sugar in a mixer bowl.
• 13 beat with an electric mixer at high speed until stiff peaks form.
• 14 cover and refrigerate.
• 15 place the strawberries and remaining sugar in a small bowl.
• 16 toss to coat.
• 17 cover and refrigerate for at least 20 minutes.
• 18 place 12 plain pastry circles on a serving platter.
• 19 spoon some of the strawberries onto each pastry circle.
• 20 layer with cream, topping, remaining 12 twisted top layers, remaining strawberries and cream.
• 21 serve immediately and enjoy!