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1
Preheat oven to 400F.
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2
Using 1/2 tablespoon butter, generously butter 1 baking sheet.
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3
Unfold pastry on work surface; sprinkle with 2 tablespoons sugar.
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4
Roll out pastry to 11-inch square.
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5
Trim edges to form 10-inch square.
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6
Cut square into four 5-inch squares.
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7
Cut squares diagonally in half to form 8 triangles.
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8
Transfer triangles, sugar side up, to prepared baking sheet.
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9
Using remaining 1 1/2 tablespoons butter, generously butter underside of second baking sheet.
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10
Place second sheet, buttered side down, atop pastry triangles.
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11
Bake pastry triangles 15 minutes; press top baking sheet down to flatten.
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12
Bake until pastries are golden brown, about 10 minutes longer.
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13
Remove top baking sheet.
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14
Using metal spatula, transfer pastries to rack and cool completely.
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15
Combine rhubarb, 2/3 cup sugar, orange juice, cornstarch and grated orange peel in medium saucepan; stir to blend.
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16
Let stand until juices form, about 10 minutes.
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17
Cook over medium-high heat until rhubarb is tender but still intact, stirring gently, about 7 minutes.
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18
Gently stir in red currant jelly.
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19
Cool 5 minutes.
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20
(Pastries and filling can be prepared 1 day ahead.
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21
Store pastries airtight at room temperature.
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22
Cover and refrigerate filling.
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23
Rewarm filling before using.)
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24
Arrange 1 pastry triangle on each of 4 plates; top with rhubarb filling, then remaining 4 pastry triangles.
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25
Sprinkle with powdered sugar.
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26
Scoop ice cream alongside each napoleon.
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27
Garnish with orange peel strips and mint, if desired.
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28
Serve napoleons immediately.
