Makes 12 Napoleons


  • 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.


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.