Puff Pastry Fruit Napoleons

Step 1: Pastry Cream ... Whisk the pudding and cold milk in a bowl until thick and creamy. Add the cream cheese, and mix until smooth. Slowly fold in the cool whip; cover with plastic wrap; and, refrigerate until chilled and firmed up. This is best made about an hour ahead of time.

Step 2: Fruit ... First, use what is in season. Strawberries, I thin slice; most other berries, I leave whole. Peaches, plums, apricots, I thin slice in wedges; and, even bananas are delicious, thin sliced. Add the fruit to a bowl; then, add sugar, only if necessary (it depends on the sweetness). Then, I like to add a little liquor or extract to really flavor the fruit. Now, my 'go to' is Grand Manier; but, you can also use rum, bourbon - or, any other flavored liquors or extracts. Amaretto and brandy are also really good - so, you can really get creative with this. Mix with the fruit, and let it marinate as you cook the pastry.

Step 3: Puff Pastry ... Let the pastry thaw in the refrigerator; then, set on a pastry board or counter, lightly dusted with flour. Lightly dust the top as well; then, roll to flatten it our evenly. Using a knife or pizza/pastry cutter, cut the pastry vertically into 3 even pieces. Then, cut, the 3 pieces horizontally into 3 more pieces. Giving you a total of 9 pieces.

Step 4: Add the pastry squares to a baking sheet lined with parchment paper. Make sure to leave a little room between each square. Bake in a 350 oven, on the middle shelf for 15 minutes - until golden brown. Let the pastry completely cool.

Step 5: Napoleons ... Take 3 of the puff pastries and spread the pastry cream on top. Add half of the fruit over the 3 pastries, using a slotted spoon; and, add a few chocolate shavings. Spread 3 more pastries with a bit more cream; and, place - cream side down on the fruit.

Step 6: Layer 2 - repeat. Add some of the cream on top of the second pastry, add the remaining fruit, chocolate shavings; then, spread the cream mix on the remaining 3 pastries; and, place cream side down, once again. Now, you have a 3 layer napoleon. The top layer has no fruit or cream.

Step 7: Finish, Serve, and ENJOY! ... Garnish the top pastry with powdered sugar and more chocolate shavings. Maybe a few pieces of fruit as a garnish would be nice. I like to add a dollop (spoon) of whipped topping on top; but, not necessary.

Step 8: So, have fun with these. The best part ... you can use any in season fruit; and, any flavor combination. You can even added chopped nuts to tour dish. Also, the pastry, cream, and fruit can all be made ahead; which, makes this a perfect dessert to entertain with. It takes just a couple of minutes to put together; and, it is very elegant. But, it also makes a great dessert for family dinners too.