Raspberry Napoleons

Each napoleon needs three pieces of prebaked pastry. Top two with pudding and raspberries (spoon pudding both under and over berries to hold layers together); stack, top with a plain piece, and dessert is done!

all-purpose flour, for rolling pastry
1 sheet (half a 17¼ oz pkg) frozen puff pastry, thawed
½ recipe Vanilla or Chocolate Pudding, cooled
1-6 oz fresh raspberries
confectioners' sugar, for dusting
Raspberry sauce, for serving (optional)

Preheat oven to 400°F.

On a lightly floured surface, roll out puff pastry to a 10x15" rectangle. Transfer to a baking sheet lined with parchment paper.

Prick pastry all over with a fork. Cover completely with another sheet of parchment paper; weight with another baking sheet (same size or slightly smaller) to prevent pastry from puffing up unevenly.

Bake, occasionally pressing top sheet down, until pastry is golden, 30-40 minutes. Remove top sheet and parchment, and let pastry cool.

Transfer pastry to a cutting board. With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces.

Dividing evenly, put a large dollop of pudding (2-3 Tbsp.) on 8 of the 12 pastry pieces; top with raspberries and a little more pudding.

Assemble napoleons on serving plates: For each napoleon, stack two pieces of pastry already topped with pudding and raspberries, then top with a plain piece. Dust lightly with confectioners' sugar.

Make Raspberry Sauce (optional): In a small bowl, stir together ¼ cup raspberry jam and 1 Tbsp. water; pass through a fine-mesh sieve. Thin with additional water if needed.

Garnish plate with Raspberry Sauce, if desired.

Makes 4 servings.