1 Sheet Puff Pastry
Cooled Vanilla Pudding
1 Container Raspberries
Confectioner’s Sugar
Flour

1. Make vanilla pudding
2. Pour pudding into zip-lock bag and get all the air out
3. Cool in fridge
4. Preheat oven to 400ºF
5. Roll out puff pastry to 10 by 15 in rectangle on top of floured surface
6. Transfer to baking sheet lined with parchment paper
7. Prick pastry all over with fork
8. Cover with another piece of parchment paper and place another baking sheet on top to help the pastry to rise evenly
9. Bake until brown (30 to 40 min)
10. Let pastry cool
11. Cut cooled pastry into 12 equal pieces
12. On 8 of the 12 pastries, add cooled vanilla pudding by cutting corner of bag and squeezing out onto pastry
13. Add 4 or 5 raspberries into the pudding
14. Assemble the napoleons on serving plates (2 pastries with pudding on top of each other covered with a plain pastry per each napoleon)
15. Sprinkle confectioner’s sugar on top

Raspberry Sauce for Garnish:

Stir together ¼ cup raspberry jam with 1 tablespoon water (more if needed) and then pass through sieve.