Strawberry-Vanilla "Napoleon"

1. 1

   Preheat oven to 425u00b0F. Line 2 baking trays with parchment paper.

2. 2

   Place 1 sheet of dough on each tray. Cover each with parchment paper then place another baking tray on top. Bake for 15-20 mins, until golden brown. Transfer to a wire rack to cool completely. Using a large serrated knife, cut each sheet of puff pastry into 12 smaller rectangles.

3. 3

   Meanwhile, to make the icing, combine powdered sugar, butter and enough water to make a smooth paste. Spread over 6 pieces of puff pastry. Transfer melted chocolate to a piping bag and pipe lines over icing in 1/3 inch intervals. Draw a skewer through icing to form a feather pattern. Allow to set.

4. 4

   Spread jam over remaining puff pastry. Whip cream to soft peaks then fold through custard. Spread over jam. Make 6 stacks of 3 pieces of jam and custard-coated puff pastry. Top each with 1 piece of iced puff pastry.

* Per serving · 4 servings · Values may vary.

No additional tips available.