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Strawberry Napoleon

I 'constructed' this elegant and popular creation 6 years ago, and my wife, Deci, embellished it into a work of art.—Dean Barns, Farmington, New Mexico

12 ServingsPrep: 15 min. + chilling Bake: 30 min.

Ingredients

1 package (17-1/4 ounces) frozen puff pastry sheets, thawed
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups milk
3 egg yolks, beaten
1 tablespoon butter
3 teaspoons vanilla extract
TOPPING:
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
3 pints fresh strawberries, sliced
Additional confectioners' sugar

Directions

On a lightly floured surface, roll out each pastry sheet to a 9-in.
square. Place on ungreased baking sheets. Bake at 350° for 30
minutes or until golden brown.
Meanwhile, in a saucepan, combine sugar, cornstarch and salt.
Gradually add milk until smooth. Cook and stir over medium-high heat
until thickened and bubbly. Reduce heat; cook and stir 2 minutes
longer. Remove from the heat. Stir a small amount of hot filling
into egg yolks; return all to pan, stirring constantly. Bring to a
gentle boil; cook and stir 2 minutes longer. Remove from the heat.

2 of 2

Strawberry Napoleon (continued)

Directions (continued)

Gently stir in butter and vanilla. Pour into a bowl; cover surface
with plastic wrap. Refrigerate, without stirring, until chilled.
For topping, beat cream in a chilled large bowl until it begins to
thicken. Add sugar and vanilla; beat until soft peaks form.
Place one pastry square on a serving platter. Top with the custard,
strawberries, sweetened whipped cream and second pastry. Dust with
confectioners' sugar. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: One serving equals 475 calories, 29 g fat (13 g saturated fat), 114 mg cholesterol, 226 mg sodium, 49 g carbohydrate, 5 g fiber, 6 g protein.