Strawberry Napoleon

 Ingredients:
 2 tbsp – All-purpose flour
1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed
1 package (about 3 1/2 ounces) instant vanilla pudding and pie filling mix
1 cup - heavy cream
Butter
Milk
Sugar
½ cup - cornstarch
2 cup - sliced strawberries
Vanilla
Egg

Line a baking sheet with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place on baking sheet.
Bake in preheated oven until golden, about 10 minutes.
Remove the pastries from the baking sheet and let cool on a wire rack. Split the pastries into 2 layers, making 6 layers in all.
For Pudding Preparation:
In a bowl combine cornstarch, milk , cream and mix well until smooth.
Then add cake flour and required sugar. Beat in egg yolks. Set aside.
In a saucepan add milk and sugar and bring to boil. Stir in egg yolk mixture; continue stirring and bring to a boil again.
Remove from heat and add butter and vanilla. Stir well. Let cool.
Spread the icing on 2 top pastry layers. Spread 3/4 cup pudding mixture on 4 pastry layers. Top each with about 1/3 cup strawberries.
Stack 1 strawberry-topped layer onto a second one to make 2 stacks. Top each stack with an iced pastry layer.
Cut into pieces and serve.