1 sheet Frozen puff pastry, thawed
1/2 cup apricot jam
6-7 fresh strawberries, washed, dried and sliced
confectioners sugar, for dusting
Preheat oven to 425 degrees.
Place puff pastry sheet on a baking sheet lined with parchment paper and prick all over with a fork.
Top with a second sheet of parchment paper.
Place 2 baking sheets on top or 1 baking sheet with a ceramic pie dish to weigh it down.
Bake in the preheated oven for 35-45 minutes or until golden brown.
Note: Halfway through baking remove the trays from the oven and push them down to flatten the puff pastry sheet more if it puffed up too much. Place it back in the oven topped with the baking sheets and make sure to cook it until it is nicely golden brown so that it will be flaky and not hard when it is assembled.
Once the puff pastry is completely cooked, remove from the oven, uncover and allow to cool completely before cutting.
While the puff pastry is baking prepare the pastry cream and allow to cool completely. You may also prepare the pastry cream a day before.
With a heart shaped cookie cutter, cut as many hearts as you can and carefully (with a spatula) set aside.
Fill a pastry bag, fitted with a big star tip with the pastry cream.
Place about a half teaspoon full (depending on the size of your hearts. Use more or less according to your taste) and spread it carefully with an offset spatula or knife over the surface of the puff pastry heart.
Top with sliced strawberries and pipe pastry cream over the berries. I like to pipe the cream in a "V" shape.
Repeat the same process with a second heart.
Top with a third puff pastry heart and dust with powdered sugar.
Repeat the process until all of your Napoleon hearts are complete.