Raspberry Cream Napoleons

• Thaw Puff Pastry according to package directions.
• Preheat oven to 400 degrees F.
• Unroll sheets of Puff Pastry. Place parchment or wax paper sheet over dough. Gently roll dough to seal any cracks.
• Cut each Puff Pastry sheet into 9 equal-size rectangles to make a total of 18.
• Transfer to two parchment-lined baking sheets.
• Pierce each piece of dough several times with a fork.
• Bake 10 to 12 minutes or until golden. Cool 10 minutes.
• Place ⅓ cup raspberries in a small bowl and crush with a fork.
• Place softened cream cheese and sugar in a medium bowl. Stir briskly to combine.
• Fold in whipped topping and crushed raspberries.
• Place a baked pastry piece on a flat surface. Spread with a layer of the raspberry cream.
• Top with a second piece of pastry, then spread on another layer of raspberry cream.
• Top with a third piece of pastry. Decorate the top layer with a sprinkle of powdered sugar, a dollop of raspberry cream and a whole raspberry.
• Repeat to make a total of 6 Napoleons.
• Chill Napoleons until serving time.
   

Tip:

• You can fortify the raspberry cream so that it holds up longer. Completely dissolve ½ tsp unflavored gelatin in 2 tsp hot water. Gently stir gelatin mixture into the raspberry cream.