Napoleons

Directions

1. 1
   Thaw pastry as directed on package.
2. 2
   Using 2-inch round cookie cutter, cut 24 rounds out of each pastry sheet (or 12 rounds out of half sheet for trial recipe).
3. 3
   Place on 4 parchment paper-lined baking sheets (or half sheet pan for trial recipe) .
4. 4
   Bake at 375F for 15 to 20 minutes or until golden brown.
5. 5
   Remove to wire racks to cool.
6. 6
   Cut each shell horizontally in half.
7. 7
   Place sour cream and milk in large bowl of electric mixer fitted with paddle attachment.
8. 8
   Beat on low speed 1 minute or until well blended.
9. 9
   Add pudding mix; beat 1 to 2 minutes or until well blended.
10. 10
    Let stand 5 minutes or until slightly thickened.
11. 11
    Place pudding mixture in pastry bag fitted with fluted tip.
12. 12
    Pipe 2 Tbsp.
13. 13
    of the pudding mixture into bottom half of each shell; cover with top of shell.
14. 14
    Drizzle with chocolate.
15. 15
    Dust with powdered sugar.
16. 16
    Refrigerate until ready to serve.