THIS DESSERT IS THE PERFECT ENDING TO A GREAT MEAL.
List of Ingredients
1 SHEET OF PEPPERIDGE FARM FROZEN PUFF PASTRY
1 CUP HEAVY CREAM
1/4 TEASPOON GROUND CINNAMON
1 ( 6 OUNCE ) PACKAGE OF SEMI SWEET CHOCOLATE PIECES, MELTED AND COOLED
2 CUPS SWEETENED WHIPPED CREAM OR COOL WHIP
1 1/2 CUP SLICED STRAWBERRIES
1 OUNCE ( 1 SQUARE ) SEMI SWEET CHOCOLATE, MELTED
CONFECTIONERS' SUGAR
Instructions
THAW PASTRY SHEET AT ROOM TEMPERATURE APPROXIMATELY 30 MINUTES.
PREHEAT OVEN TO 400°.
UNFOLD PASTRY ON A LIGHTLY FLOURED SURFACE. CUT INTO 3 STRIPS ALONG FOLD MARKS. CUT EACH STRIP INTO 6 RECTANGLES. BAKE 15 MINUTES OR UNTIL GOLDEN. REMOVE FROM BAKING SHEET AND COOL ON A WIRE RACK, SET ASIDE.
IN A MEDIUM BOWL PLACE CREAM AND CINNAMON, BEAT WITH ELECTRIC MIXER AT HIGH SPEED UNTIL STIFF PEAKS FORM. FOLD IN MELTED CHOCOLATE AND MIX TO COMBINE.
SPLIT PASTRIES INTO 2 LAYERS. SPREAD 12 RECTANGLES WITH CHOCOLATE CREAM. TOP WITH ANOTHER RECTANGLE. SPREAD WITH WHIPPED CREAM, SLICED STRAWBERRIES AND REMAINING RECTANGLES..
SERVE IMMEDICATELY OR COVER AND REFRIGERATE UP TO 4 HOURS.
JUST BEFORE SERVING DUST WITH CONFECTIONERS' SUGAR AND DRIZZLE WITH MELTED CHOCOLATE . 12 NAPOLEONS