Strawberry Napoleons the perfect puff pastry dessert
- 2 sheets Puff Pastry thawed
- 2 pkgs. about 3 ounces each instant vanilla pudding mix
- 2 cup milk
- 3 cups thawed frozen whipped topping
- 2-1/2 cups sliced strawberries
- 6 tbsp. confectioners' sugar
Preheat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface.
Cut each pastry sheet into 3 strips along the fold marks.
Cut each strip into 4 rectangles.
Place the pastries on the baking sheet.
Bake for 15 minutes or until golden brown.
Transfer to cooling rack & cool for 10 minutes.
Split each pastry into 2 layers, making 48 in all.
Prepare the pudding mix according to the package directions except use 1 cup milk.
Fold in the whipped cream.
Reserve 16 top pastry layers- set aside.
Spread 2 tablespoons pudding mixture on each of 16 bottom pastry layers.
Top each with 1 tablespoon strawberries and another pastry layer.
Top with the remaining pudding, strawberries and the reserved top pastry layers.
Sprinkle with the confectioners’ sugar.