Crispy puff pastry contrasts against cool, soft pastry cream in these delightful desserts, and fresh berries make it all the more refreshing! Napoleons are best eaten fresh, but can be stored in the refrigerator for about a day.

Preparation

Preheat oven to 400°F. Line a baking sheet with parchment paper. 

Place the puff pastry on a clean, lightly floured work surface. Cut the puff pastry into 3 rectangles (4x12 inches each), then cut each rectangle into 6 slices (2x4 inches each), yielding 18 strips total. Transfer the strips to prepared baking sheet, spaced apart. Prick the strips with a fork and chill until firm, about 30 minutes.

Transfer baking sheet to preheated oven. Bake for 10 minutes, until puff pastry is golden around the edges. Lower oven temperature to 375°F. Set another baking sheet directly on top of the pastry strips and bake for 8 more minutes.

Remove the top baking sheet and continue to bake 5–8 minutes, until the pastry is golden brown on top and bottom, checking frequently to prevent burning. Remove from oven and cool completely.

Cut a hole in the tip of a pastry bag, fit it with a ½-inch round tip, and fill it with half of the pastry cream.

On a flat surface, lay out 6 pieces of baked puff pastry for the bases. Pipe an even layer of pastry cream onto each one, then use half of the berries to top them. Place a second baked puff pastry strip on top of each one to create 6 stacks of 2 layers.

Fill the pastry bag with remaining pastry cream, then pipe it evenly onto the second layer of each stack. Top pastry cream with remaining berries, then top each stack with a final strip of baked puff pastry to create 6 stacks of 3 layers.

Dust with powdered sugar and serve.