Strawberry Cream Napoleons

1 17oz frozen puff pastry sheets, thawed according to package directions
1 envelope Knox® Unflavored Gelatin
1/4 cup water
2 cups Deans® whipping cream
1/4 cup raspberry liqueur
1/2 cup Smuckers® strawberry preserves, heated
1/2 cup confectioners’ sugar
4 cups sliced strawberries,

Strawberry Glaze:
1/2 cup confectioners’ sugar
2 tsp water
1 tsp strawberry preserves, heated

On lightly flour surface, unfold pastry sheets, then separate using perforated lines, into 3 rectangles. Cut each rectangle in half crosswise. Place on ungreased baking sheets and bake at 350° for 20 minutes or until puffed and golden. Remove to wire rack, cool completely.

Chill a large bowl at least 15 minutes, meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. In chilled bowl, while beating whipping cream, gradually add gelatin mixture and liqueur, then beat until thicken about 5 minutes. Add sugar, then beat until soft peaks form about 2 minutes.

To serve, with long, serrated knife, cut each pastry rectangle in half
horizontally. Reserve the 8 best rectangles for tops. Evenly brush 8 rectangles with 1/2 preserves then top with 1/2 strawberries and 1/2 cream mixture. Repeat layers, ending with reserved pastry tops.

In small bowl, thoroughly blend confectioner sugar, water and 1 tsp preserves. Decoratively drizzle tops with the glaze.

Makes 8 large napoleons.

*Note: For smaller napoleons, cut each pastry rectangle in thirds crosswise and proceed as above.