Mini Napoleons

• 1 sheet or 1/2 package of Pepperidge Farm Frozen puff pastry dough
• 1 pkg. vanilla instant pudding mix
• 1 cup milk
• 1 and 1/2 cups sweetened whipped cream or Cool Whip
• 1 and 1/4 cup sliced strawberries

Thaw pastry at room temperature for 30 min.  Preheat oven to 400 degrees.  Cut pastry into 3 stips along the fold marks then cut each strip into 4 rectangles.  Place on cookie sheet or parchment paper and bake for15 min. or until golden brown.  remove and cool.  Mix pudding mix with i cup of milk and beat till thickened.  Fold in the whipped cream, (or Cool Whip).  

Split pastry into 2 layers making 24 layers in all.  Set aside 8 top layers and spread 8 bottom layers with 2 tbsp. of the pudding mixture.  top with 1 tbsp. of strawberries and another layer.  Spread with more of the pudding mixture and strawberries and then the top layer and sprinkle it with powdered sugar.  Makes 8 napoleons.

Tip:  For the sweetened whipped cream use, 3/4 cup of heavy cream, 2 tbsp. sugar and 1/4 tsp. vanilla and beat until stiff peaks form.  I always use a packet of Oetker whip it for every 1/2 pint of heavy cream to stabilize the cream.

ENJOY!!