Categories: Dessert
Ingredients
- 1 package Store Bought Puff Pastry (two sheets)
- melted Butter
- Salt
- 2 cups Vanilla Pastry Cream
- 1 pound Strawberries (roughly chopped)
- 1/4 cup Granulated Sugar
- 1 1/2 cups Powdered Sugar
- 2 1/2 tablespoons Water
- 2 teaspoons Lemon Juice
- melted Chocolate
Directions
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Preheat oven to 375 degrees F.
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Place pastry dough on a lightly floured surface and cut into 24 rectangles.
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Transfer to 2 baking sheets and brush with melted butter and gently sprinkle with salt. Bake until golden brown and flakey, about 12 minutes.
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Remove from oven and allow to cool completely.
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In a medium bowl, whisk powdered sugar to remove lumps.
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Add water and lemon juice and stir to create a smooth icing.
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Working individually, spread a thin layer of icing on the top of 6 pieces.
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Drizzle thin, horizontal lines of chocolate over the icing widthwise.
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Drag a toothpick across perpendicular to the chocolate in alternating directions.
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Place strawberries and sugar in a medium pot with a pinch of salt and smash with a potato masher or wooden spoon.
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Cook for 5 to 8 minutes to dissolve sugar and reduce liquid by half.
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To assemble, place a piece of puff pastry on a plate and top with a layer of pastry cream.
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Add another layer of puff pastry and top with a thin layer of strawberry preserve. Add a third layer of puff pastry and top with pastry cream.
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Add the decorated layer of puff pastry to the top.
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Create a collar out of foil to hold Napoleon shape.
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Place in the fridge to chill until ready to serve.