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Preheat oven to 355°F
Lay the puff pastry sheets on a baking tray lined with parchment paper. Cut in half down the middle. Prick them gently with a fork to avoid puffing too much.
Cover with another piece of parchment paper and place another baking tray or oven-safe pan on top to weigh it down.
Bake for about 20-25 minutes, or until golden and crispy. Let cool.
Break or cut one of the baked sheets into small pieces for the topping. Set aside.
Whip the cream, milk, vanilla pudding powder, and sugar until firm peaks form. The texture should be thick, with nice peaks.
Place one full sheet of the baked puff pastry on a serving tray.
Spread some of the cream mixture evenly on top.
Top with another full sheet of puff pastry (gently press).
Repeat till you have 3 layers of puff pastry and cream as your last layer.
Take your crumbled puff pastry pieces and cover the entire napoleon on all sides.
Sprinkle generously with powdered sugar and chill for at least 3 hours before serving.
Serve with @pardesfarms sliced Strawberries in sugar on top as garnish.