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1
Thaw pastry sheet at room temperature 40 minute Preheat oven to 400F.
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2
Unfold pastry on lightly floured surface.
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3
Cut into 3 strips along fold marks.
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4
Cut each strip into 4 rectangles.
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5
Place 2 apart on baking sheet.
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6
Bake 15 minute or until golden.
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7
Remove from baking sheet and cool on wire rack.
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8
Prepare pudding mix according to package directions except use 1 cup milk.
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9
Fold in whipped cream.
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10
Split pastries into 2 layers (cut one by one layers in half horizontally, its puffy when finish baking), making 24 layers in all.
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11
Set aside 8 top layers.
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12
Spread 8 bottom layers with 2 tablespoons pudding mixture.
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13
Top with 1 tablespoons strawberries and another layer.
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14
Spread with remaining pudding.
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15
Top with remaining strawberries and top layers.
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16
Sprinkle with confectioners sugar and garnish with extra strawberries on top!
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17
(I added this one.)
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18
Serve immediately or cover and refrigerate up to 4 hours.
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19
Make 8 Napoleons.
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20
*For 1 1/2 cups sweetened whipped cream, beat 3/4 cup heavy cream, 2 tablespoons sugar, and 1/4 teaspoons vanilla extract in chilled bowl until stiff peaks form.
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21
(You can use electrical mixer and use low power and then gradually go high to form the stiff peaks).