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Napoleon Puff Pastry

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2 puff pastry sheets
1 cup strawberries, sliced
1/4 cup blueberries
1/4 cup raspberries
1/4 cup sliced almonds
1/2 cup confectioner's sugar

Sweetened Whipped Cream:
1 pint whipping cream
1/4 teaspoon vanilla
2 tablespoons sugar

Combine 1 1/2 cups whipping cream, 2 tablespoons sugar and 1/4 teaspoon vanilla. Beat until stiff peaks form.

Preheat oven to 400 degrees.
Unfold pastry on lightly floured surface.
Cut into 3 strips along fold marks.
Cut each strip into 4 rectangles.
Place 2" apart on baking sheet.
Bake 15 minutes or until golden brown.
Remove from baking sheet and cool.

Split pastries into 2 layers, making 24 layers in all.
Set aside 8 top layers.
Spread 8 bottom layers with 2 tbsp whipped cream, top with one layer of assorted fruit and sliced almonds.
Add another layer of pastry, whipped cream, assorted fruit, and top with pastry.
Sprinkle with confectioner's sugar.
Serve immediately or cover and refrigerate up to 4 hours.

Makes 8 napoleons.

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