- Nonstick cooking spray
- All-purpose flour, for rolling
- 1 frozen puff pastry sheet (half of a 17.3-ounce package), thawed 1 cup heavy cream
- ¼ cup cajeta, dulce de leche, or thick caramel sauce
- ¼ cup powdered sugar, plus more for sprinkling
- Assortment of fresh berries, for garnish
Whipped with cream and a little sugar, it is a perfectly sweetened filling for this tasty treat—which is just as delightful as it is messy to eat.
- Preheat the oven to 400°F. Spray a large baking sheet with nonstick cooking spray.
- Sprinkle a flat surface and a rolling pin with flour. Roll out the puff pastry sheet to 1⁄8-inch thickness. Cut it into three 13 x 4- inch rectangles. Sprinkle one of the rectangles generously with flour; then fold it, wrap it loosely in plastic wrap, and transfer it to the refrigerator.
- Place the 2 remaining puff pastry rectangles on the prepared baking sheet. Spray the underside of a second baking sheet with nonstick cooking spray, and set it on top of the puff pastry rectangles (this is to prevent the puff pastry from rising). Bake for 12 minutes, or until the puff pastry is golden. Let the puff pastry cool completely. Repeat with the remaining puff pastry rectangle, unfolding the dough and brushing off the flour and making sure the baking sheets are cool before using them. (The puff pastry can be prepared 1 day ahead. Wrap it tightly in plastic wrap and store at room temperature.)
- Using an electric mixer, whip the cream, cajeta, and powdered sugar in a bowl to form stiff peaks. (The cajeta whipped cream can be made 1 day ahead. Cover and keep refrigerated.)
- Cut each pastry rectangle into 4 squares. Place 1 puff pastry square on a plate. Top it with ¼ cup of the cajeta whipped cream. Top with a second puff pastry square, then ¼ cup cajeta whipped cream. Top with a third puff pastry square, and sprinkle it generously with powdered sugar. Repeat with the remaining puff pastry squares and cajeta whipped cream to make 4 napoleons. Garnish with fresh berries, and serve.