Another Successful Dessert

Ron's third attempt at baking was another big success.  He wanted to make napoleons, but the way he likes them.  Traditional napoleons are filled with pastry cream and topped with a sweet frosting.  Ron doesn't like the pastry cream or the frosting, so we made our own recipe. Ron LOVES whipped cream, so we made napoleons filled with whipped cream and fresh strawberries.  So easy, so delicious.  Make in small batches, as napoleons should be eaten the same day they're made.  I don't think that will be much of a problem.  They're so delicious.


                                         Whipped Cream Napoleons

1 sheet puffed pastry, cut in six rectangles
1 cup whipping cream
12 large strawberries, hulled and sliced in fourths
powdered sugar

Cut puffed pastry in six rectangles, and place on parchment on baking sheet.  Cook at 400 degrees for 15 minutes, or  until golden brown.  Remove from oven, and let cool.  When cool, split each rectangle in half (like a loaf of bread).  While the puff pastry is baking, clean and slice strawberries, and whip cream, adding a little powdered sugar at the end.  When the puff pastry is cool, assemble the napoleons.  Place flat rectangle on the bottom, then add whipped cream and a few strawberries.  Add a second rectangle, repeat the whipped cream and strawberries, then top  with another rectangle.  Sprinkle powdered sugar on top, and voila, you have an absolutely wonderful, decadent dessert.  Enjoy.