Chocolate napoleons

By á-3974

Ingredients

• TOPPING:
• 1 sheet frozen puff pastry, thawed
• 2 cups cold milk
• 2 cups (16 ounces) sour cream
• 2 packages (3.9 ounces each) instant
• chocolate pudding mix
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 2 squares (1 ounce each) semisweet
• chocolate, melted and cooled

Preparation

Step 1

• On a lightly floured surface, roll pastry into a 12-in.
square. Cut into twelve 4-in. x 3-in. rectangles. Place
on ungreased baking sheets. Bake at 4000 for 9-12
minutes or until puffed and golden brown. Remove
to wire racks to cool.

•In a small bowl, whisk milk and sour cream until
smooth. Add pudding mix; whisk for 2 minutes or until
blended. Refrigerate for 5 minutes.

•To assemble, split each pastry in half. Spoon pudding
mixture over bottom halves and replace the tops.
Combine confectioners' sugar and milk until smooth;
drizzle over top. Drizzle with melted chocolate. Serve
immediately.