Napoleons

1. 1

   Thaw pastry as directed on package.

2. 2

   Using 2-inch round cookie cutter, cut 24 rounds out of each pastry sheet (or 12 rounds out of half sheet for trial recipe).

3. 3

   Place on 4 parchment paper-lined baking sheets (or half sheet pan for trial recipe) .

4. 4

   Bake at 375F for 15 to 20 minutes or until golden brown.

5. 5

   Remove to wire racks to cool.

6. 6

   Cut each shell horizontally in half.

7. 7

   Place sour cream and milk in large bowl of electric mixer fitted with paddle attachment.

8. 8

   Beat on low speed 1 minute or until well blended.

9. 9

   Add pudding mix; beat 1 to 2 minutes or until well blended.

10. 10

    Let stand 5 minutes or until slightly thickened.

11. 11

    Place pudding mixture in pastry bag fitted with fluted tip.

12. 12

    Pipe 2 Tbsp.

13. 13

    of the pudding mixture into bottom half of each shell; cover with top of shell.

14. 14

    Drizzle with chocolate.

15. 15

    Dust with powdered sugar.

16. 16

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.