Chocolate Lover's Napoleon

Ingredients:

• 2 sheets (15-oz. pkg.) frozen puff pastry sheets
  
• 1-1/4 cups sugar
  
• 1/3 cup unsweetened natural cocoa
  
• 1/3 cup cornstarch
  
• 2 cups milk
  
• 3 egg yolks, slightly beaten
  
• 2 tablespoons butter or margarine
  
• 1 teaspoon vanilla extract
• 2 cups (1 pt.) fresh strawberries, rinsed, hulled and sliced

Directions:

Thaw pastry sheets as directed on package. Heat oven to 400°F.

Cut each sheet into thirds (on crease); cut in opposite direction into fourths, forming 12 rectangles from each sheet. Bake 12 to 15 minutes on ungreased cookie sheet until golden.

Cool completely on wire rack.

Stir together sugar, cocoa, cornstarch and milk in medium saucepan. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; gradually stir half of cocoa mixture into egg yolks. Return egg mixture to saucepan; cook over medium heat, stirring constantly, just to boiling. Remove from heat; stir in butter and vanilla. Pour into bowl; press plastic wrap directly onto surface. Refrigerate until firm.

To assemble the Napoleons, use a serrated knife and split each rectangle in half. Put a spoonful of chocolate mixture onto the bottom half of each; place sliced strawberries on top of chocolate filling; top with second spoonful of chocolate filling. Replace pastry tops. Drizzle with Chocolate Drizzle (*Recipe follows). Cover; refrigerate until serving time. (Best served within several hours.)

Makes 24 servings.

Chocolate Drizzle
Place 1/2 cup semi-sweet chocolate chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.

Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.