Macerate the strawberries with the sugar and Kirsch in a bowl for 2 hours. Preheat the oven to 425F. Lightly grease a large baking sheet and sprinkle with water. Roll out the puff pastry to a rectangle about 1/8-inch thick and just slightly larger than the baking sheet. Loosely roll up the dough on the rolling pin and then unroll it over the baking sheet. Trim the edges with a sharp knife. Prick the surface of the dough all over with a fork to prevent it from rising. Bake for 15 minutes, then lower the oven to 250F and bake until golden-brown, about 5-10 minutes. Cut the puff pastry lengthwise into 3 equal strips. Cool on a wire rack. Whip the heavy cream until it starts to thicken, add the vanilla extract and 1/4 cup of the confectioner╒s sugar and continue whisking until the cream stiffens again, about 1 minute. Drain the strawberries, reserving the liquid. To assemble the NapolÄon, spread half the strawberry jam on one of the pieces of puff pastry. Spread a layer of the whipped cream over the jam. Sprinkle half the strawberries over the whipped cream and spread with another layer of whipped cream. Top with a piece of puff pastry. Repeat layers, finishing with a piece of puff pastry. To make the icing, put the reserved strawberry liquid in a small saucepan with the remaining confectioner╒s sugar and stir over low heat until the sugar melts. Pour this mixture over the NapolÄon, spreading it evenly with a palette knife.
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1 lb puff pastry
1 lb strawberries, halved
1 cup sugar
2 1/2 cups heavy cream
1/2 cup Kirsch
2 tsp vanilla extract
1/2 cup confectioner╒s sugar
1 cup strawberry jam
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30
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10
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Fresh or frozen puff pastry can be used in this recipe.
