Neapolitan
Ingredients
1/2 17.3-oz. package puff pastry
sheets (1 sheet), thawed
3 oz. instant vanilla pudding and
pie filling mix
1 cup milk
1.5 cups thawed frozen whipped
topping
1.25 cups sliced strawberries
2 tablespoons confectioners’ sugar
Instructions
HEAT oven to 400°F.
UNFOLD pastry sheet on a lightly
floured surface.
CUT pastry sheet into three strips.
CUT each strip into four rectangles
and place the pastries onto a baking
sheet.
BAKE for 15 minutes or until the
pastries are golden brown. Let the
pastries cool on the baking sheet on a
wire rack for 10 minutes.
SPLIT each pastry into two layers,
making 24 in all.
PREPARE pudding mix according
to the package directions except use 1
cup of milk.
FOLD in the whipped cream.
RESERVE eight top pastry layers.
SPREAD 2 Tbsp. pudding mixture on
each of eight bottom pastry layers.
TOP each with 1 Tbsp. strawberries
and another pastry layer.
TOP with remaining pudding mixture,
strawberries and reserved top
pastry layers.
SPRINKLE with confectioners’
sugar and use piping bag to drizzle
melted chocolate on top.
—Recipe courtesy Greg Brett