Napoleon Pastry

Step 1

Preheat oven to 400°F. Roll out the 1 puff pastry sheet on a floured surface to a 12-inch square. Cut into 3 equal rectangles (about 4x12 inches each).

Step 2

Place the 3 pastry rectangles on a parchment-lined baking sheet. Prick all over with a fork. Bake until puffed and golden brown, about 15-18 minutes. Let cool completely.

Step 3

In a medium saucepan, whisk together 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and 4 egg yolks. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes.

Step 4

Remove custard from heat and stir in 2 teaspoons vanilla extract. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill for 20 minutes.

Step 5

Spread half of the custard over one pastry rectangle. Top with a second pastry rectangle and spread with the remaining custard. Place the third pastry rectangle on top.

Step 6

Arrange 1 cup sliced strawberries on top of the pastry. Dust with 2 tablespoons powdered sugar. Slice and serve immediately.

Step 7

For best texture, assemble just before serving to keep the pastry crisp.