Makes 12 Napoleons
Ingredients
- ½ package Frozen Puff Pastry Sheets (1 sheet)
- 1 cup heavy cream
- ¼ teaspoon ground cinnamon
- 1 cup semi-sweet chocolate pieces, melted and cooled
- 2 cups sweetened whipped cream or RICH’s IFANCA certified whipped topping
- 1½ cups sliced strawberries
- 1 square (1 oz) semi-sweet chocolate, melted
- confectioners' sugar
Step 1
Thaw pastry sheet at room temperature. Preheat oven to 400°F.
Step 2
Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles.
Step 3
Place 1" apart on baking sheet. Bake 15 minutes or until golden brown. Cool on wire rack.
Step 4
Beat cream and cinnamon with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces.
Step 5
Split pastries into 2 layers, making 36.
Step 6
Spread 12 pastry layers with chocolate cream and top with 12 pastry layers. Top with whipped cream, strawberries and remaining pastry layers.
Step 7
Serve immediately or cover and refrigerate up to 4 hours. Drizzle with melted chocolate and sprinkle with confectioners' sugar just before serving.
Tip:
For 2 cups sweetened whipped cream, in chilled bowl beat 1 cup heavy cream, 2 tablespoons sugar and ¼ teaspoon alcohol-free vanilla until stiff peaks form.
