Strawberry-Almond Cream Napoleons

Description
Makes 6 servings.

Ingredients

 * 1 sheet (half of 17-ounce package) frozen puff pastry
 * 1 package (3.4 ounces) instant vanilla pudding mix
 * 1 cup skim milk
 * 1 teaspoon almond extract
 * 1 cup light whipped topping
 * 2 cups stemmed and sliced California strawberries
 * ⅓ cup sliced almonds, toasted
 * powdered sugar, for garnish

Strawberry sauce

 * 1 pint basket California strawberries
 * 2 tablespoons granulated sugar
 * 1 teaspoon lemon juice

Directions

 * 1) Heat oven to 400°F.
 * 2) Thaw folded pastry sheet 20 minutes.
 * 3) Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles.
 * 4) Space apart on baking sheet.
 * 5) Bake in center of oven about 15 minutes until well browned and baked through.
 * 6) Remove to rack to cool.
 * 7) Meanwhile, in bowl, whisk pudding mix, milk and extract 2 minutes; fold in whipped topping to blend thoroughly.
 * 8) Cover and refrigerate.
 * 9) Carefully split each piece of pastry in half horizontally.
 * 10) Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally.
 * 11) Cover with pastry tops.
 * 12) Dust with powdered sugar.
 * 13) Serve with strawberry sauce (recipe follows), if desired.

Strawberry sauce

 * 1) Stem and halve the strawberries and purée in blender container with granulated sugar and lemon juice until smooth.
 * 2) To serve, divide sauce among 6 plates; top each with napoleon.
 * 3) Note: all components of this dessert can be prepared several hours in advance.
 * 4) Cover and refrigerate pudding mixture, strawberries and sauce.
 * 5) Assemble just before serving.