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