Strawberry Napoleon

• 1 package (17-1/4 ounces) frozen puff pastry sheets, thawed
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1-1/2 cups milk
• 3 egg yolks, beaten
• 1 tablespoon butter
• 3 teaspoons vanilla extract
• 2 cups heavy whipping cream
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3 pints fresh strawberries, sliced
• Additional confectioners' sugar

1. On a lightly floured surface, roll out each pastry sheet to a 9-in. square. Place on ungreased
2. . Bake at 350u0b0 for 30 minutes or until golden brown.
3. Meanwhile, in a saucepan, combine sugar, cornstarch and salt. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Pour into a bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled.
4. For topping, beat cream in a chilled large bowl until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
5. Place one pastry square on a serving platter. Top with the custard, strawberries, sweetened whipped cream and second pastry. Dust with confectioners' sugar. Refrigerate leftovers.

frozen puff pastry sheets, sugar, cornstarch, salt, milk, egg yolks, butter, vanilla, heavy whipping cream, sugar, vanilla, fresh strawberries, sugar

Taken from www.tasteofhome.com/recipes/strawberry-napoleon/ (may not work)