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1
Preheat the oven to 400F.
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2
Spray a large baking sheet with nonstick cooking spray.
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3
Sprinkle a flat surface and a rolling pin with flour.
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4
Roll out the puff pastry sheet to 1/8-inch thickness.
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5
Cut it into three 13 x 4-inch rectangles.
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6
Sprinkle one of the rectangles generously with flour; then fold it, wrap it loosely in plastic wrap, and transfer it to the refrigerator.
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7
Place the 2 remaining puff pastry rectangles on the prepared baking sheet.
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8
Spray the underside of a second baking sheet with nonstick cooking spray, and set it on top of the puff pastry rectangles (this is to prevent the puff pastry from rising).
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9
Bake for 12 minutes, or until the puff pastry is golden.
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10
Let the puff pastry cool completely.
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11
Repeat with the remaining puff pastry rectangle, unfolding the dough and brushing off the flour and making sure the baking sheets are cool before using them.
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12
(The puff pastry can be prepared 1 day ahead.
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13
Wrap it tightly in plastic wrap and store at room temperature.)
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14
Using an electric mixer, whip the cream, cajeta, and powdered sugar in a bowl to form stiff peaks.
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15
(The cajeta whipped cream can be made 1 day ahead.
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16
Cover and keep refrigerated.)
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17
Cut each pastry rectangle into 4 squares.
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18
Place 1 puff pastry square on a plate.
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19
Top it with 1/4 cup of the cajeta whipped cream.
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20
Top with a second puff pastry square, then 1/4 cup cajeta whipped cream.
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21
Top with a third puff pastry square, and sprinkle it generously with powdered sugar.
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22
Repeat with the remaining puff pastry squares and cajeta whipped cream to make 4 napoleons.
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23
Garnish with fresh berries, and serve.
