Puff Pastry Strawberry & Cream Napoleaons

These are heavenly! Found on Pepperidge Farms web site. Chill time 20 minutes.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1 (17 1/3ounce) package  pepperidge farm frozen puff pastry sheets (2 sheets, thawed according to package directions)
• 2  cups heavy cream
• 1  cup granulated sugar
• 1  pint fresh strawberries, sliced
• 3⁄4 cup  chocolate dessert topping
•  confectioners' sugar

Directions

1. Line 2 baking sheets with parchment paper.
2. Preheat the oven to 400°F.
3. Unfold 1 pastry sheet onto a lightly floured surface.
4. Roll into a 12 x 10-inch rectangle.
5. Cut pastry with a 3" round cookie cutter to yield 12 circles.
6. Repeat with remaining pastry sheet.
7. Prick the pastry thoroughly with a fork.
8. Place 12 circles on the prepared baking sheet.
9. To the remaining 12 pastry circles, make a cut from outside edge almost to center, then overlap one end over the other in the front, press gently to seal.
10. Bake for 15 minutes or until golden.
11. Remove from the baking sheets and cool on wire racks.
12. Put the cream and 1/2 cup of the granulated sugar in a mixer bowl.
13. Beat with an electric mixer at high speed until stiff peaks form.
14. Cover and refrigerate.
15. Place the strawberries and remaining sugar in a small bowl.
16. Toss to coat.
17. Cover and refrigerate for at least 20 minutes.
18. Place 12 plain pastry circles on a serving platter.
19. Spoon some of the strawberries onto each pastry circle.
20. Layer with cream, topping, remaining 12 twisted top layers, remaining strawberries and cream.
21. Serve immediately and enjoy!