Strawberry Napoleon

Directions:

Prepare the Puff Pastry:

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Unfold the thawed puff pastry sheets and cut each sheet into 3 equal strips.
Place the pastry strips on the prepared baking sheets and sprinkle with granulated sugar.
Cover the pastry with another sheet of parchment paper and place another baking sheet on top to keep the pastry from puffing too much.
Bake for 15-20 minutes, or until golden and crisp. Let the pastry cool completely on a wire rack.
Make the Pastry Cream:

In a medium saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Remove from heat and stir in the butter and vanilla extract.