Strawberry Napoleon

(Courtesy of Carla Hall)

Ingredients:
1 pkg. store bought puff pastry (2 sheets)
Melted butter
Salt
2 c. vanilla pastry cream
1 lb. strawberries, roughly chopped
1/4 c. granulated sugar
1 1/2 c. powdered sugar
2 1/2 Tbsp. water
2 tsp. lemon juice
Melted chocolate

Directions:
Preheat oven to 375 degrees.  Place pastry dough on a lightly floured surface and cut into 24 rectangles.  Transfer to 2 baking sheets and brush with melted butter and gently sprinkle with salt.  Poke the pastry dough with a fork before baking to ensure the pastry will not rise too high.  Bake until golden brown and flakey, about 12 minutes.  Remove from oven and allow to cool completely.

In a medium bowl, whisk powdered sugar to remove lumps.  Add water and lemon juice and stir to create a smooth icing.

Working individually, spread a thin layer of icing on the top of 6 pieces.  Drizzle thin, horizontal lines of chocolate over the icing width-wise.  Drag a toothpick across perpendicular to the chocolate in alternating directions.

Place strawberries and sugar in a medium pot with a pinch of salt and smash with a potato masher or wooden spoon.  Cook for 5-8 minutes to dissolve sugar and reduce liquid by half.

To assemble, place a piece of puff pastry on a plate and top with a layer of pastry cream.  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.  Add the decorated layer of puff pastry to the top.

Create a collar out of foil to fold Napoleon shape.  Place in the fridge to chill until ready to serve.

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