1 sheet Prepared Puff Pastry
½ cup strawberry preserves
1 ½ cups sliced Strawberries (4 whole berries, garnish)
3.4 oz. box Instant Vanilla Pudding Mix
2 cups Heavy cream (May substitute Milk)
Preheat oven to 400 ° f
Line a Baking Sheet with parchment.
Defrost Pastry according to box directions.
Remove Pastry sheets from sleeve one at a time.
Lay Pastry sheet out on floured board.
Cut pastry along folds.
Cut each strip into 3 even pieces.
Place each Square onto parchment lined baking sheet.
Dock each square lightly with a fork.
Bake according to box directions.
**You need 1 1/2 squares per Napoleon, so do the math according to how many servings you wish yield.
While Pastry is baking:
Place Strawberry preserves in a small microwave safe bowl.
Heat preserves for 60 seconds.
Place cut strawberries into warm preserves. Set aside.
In a Large cold mixing bowl Beat together Heavy cream and Vanilla Pudding Mix.
Upon reaching full thickness, place pudding in refrigerator for 15-20 minutes
Insert a fork or little serrated knife into pastry square, Split each Pastry square in half.
Place bottom half of pastry square onto the serving plate.
Place 2-3 tbsp. vanilla pudding onto bottom pastry.
Place Pastry Square (Inside facing up) on top of vanilla pudding (it will serve to hold strawberries like a cup)
Place 2-3 tbsp. of Strawberries into cavern of pastry.
Top with a Pastry top. Garnish with small dollop of pudding and reserved whole strawberry.
Continue for remaining Napoleons.