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Thaw the puff pastry according to the package directions.
Preheat the oven to 400 degrees and cover a baking sheet with parchment paper.
Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment covered baking sheet, spacing them about 1/4-inch apart.
Cover the pastry with another sheet of parchment paper and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers.
Bake for 35-40 minutes. Remove the top baking sheet and the top layer of parchment and bake for another 5-10 minutes, until the pastry is golden brown. (*Please read the note below abotu preventing your puff pastry from burning.)
Remove from the oven and let cool completely before assembly.
Lay one sheet of baked puff pastry on a serving dish and spread about a 1/2-inch thick layer of pastry cream evenly over the top. Layer another rectangle of pastry over the cream, repeat with another 1/2-inch thick layer of pastry cream and top with a third pastry rectangle. Press on the top of the Napoleon slightly just to evenly distribute the layers.
Repeat with the remaining pastry rectangles and pastry cream. Cover the Napoleons with plastic wrap and refrigerate for at least 2 hours. (*See note below.)
Dust the tops of each Napoleon with a thick layer of powdered sugar right before serving.
Slice each Napoleon into 6 slices, using a serrated knife.