Fresh Fruit Napoleon

Ingredients

1 sheet puff pastry
1 large egg
1/4 cup sugar, granulated
3/4 cup whipping cream
1 1/2 cup Vanilla Pudding
1/2 tsp vanilla
1 quart fresh fruit of your choice (or some other filling)
some confectioners' sugar

Directions

1. Pre-heat oven to 425°F. Cut the puff pastry into squares and transfer to a baking sheet. Cover with plastic wrap and let soften in the refrigerator for 15-20 minutes.
2. After softening, brush the rectangles with the beaten egg. Sprinkle with the sugar (larger crystals work better) and bake for 12-15 minutes until golden. Remove and let cool. Cut the puff pastries in half and set aside.
3. Whip the cream with an electric mixer. Start out slow for about two minutes, then increase the speed until the cream doubles in volume. Add in the pudding and vanilla and whip until thick.
4. Take the bottom half of the pastry squares and cover with the fresh crème. Top with the fruit or filling of your choice and spread with more crème.
5. Top off with the tops and dust with confectioners' sugar. Garnish as desired.