Napoleon Dessert

Step 1

Preheat oven to 400°F. Unfold the 1 puff pastry sheet on a lightly floured surface and cut into 3 equal rectangles, about 3x10 inches each.

Step 2

Place the 3 pastry rectangles on a baking sheet lined with parchment paper. Prick each all over with a fork to prevent puffing too much.

Step 3

Bake for 15-18 minutes, until the pastry is golden brown and puffed. Let cool completely on a wire rack, about 10 minutes.

Step 4

In a chilled bowl, beat the 1 cup heavy cream, 0.5 cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form, about 3-4 minutes.

Step 5

Spread one-third of the whipped cream over one pastry rectangle. Top with a second rectangle, spread another third of cream, then top with the third rectangle.

Step 6

Spread the remaining cream over the top layer. Dust with extra powdered sugar if desired. Chill for 30 minutes before slicing and serving.

Step 7

Slice into 3 portions with a serrated knife, wiping the blade between cuts for clean layers.