Begin by preparing the frozen puff pastry. Remove it from the freezer and thaw it out. Next, cut it into 12 equal rectangles. Use a pizza roller or knife. A ruler comes in handy here.
Add the puff pastry rectangles to a sheet pan lined with parchment paper or a silicone mat and bake in a preheated oven at 400 F/205 C for 13 to 15 minutes until they puff up and are golden brown.
Remove the puff pastries from the oven and allow them to cool for a few minutes on the baking tray and then place them on a wire rack to cool completely.
Slice the puff pastries in half leaving you with 24 rectangles.
In a bowl make your vanilla pudding by combining the pudding mix with milk. You can use a number of different flavors of pudding if you like. Or make homemade custard. Allow the pudding to set for 5 minutes.
Make some sweetened whipped cream or use ready-made whipped topping and fold it in with the pudding creating the yummy pastry cream.
Wash and slice the strawberries. Fill a piping bag with pastry cream and use a round tip. Pipe on some cream onto one of the layers of puff pastry. Then add a few slices of strawberry. Next a bit more cream, and another layer of puff pastry. Next, add more cream, more strawberries, more cream, and another layer of puff pastry to complete the strawberry napoleon. Top it off with a dollop of cream and a slice of strawberry, melted chocolate, and or dust it with powdered sugar.
Cover and store in the fridge until you serve them. They are best fresh but can be stored for a few days in the fridge. Enjoy!