Cooking Directions

• Heat the oven to 400°F.
• Toss the strawberries with the sugar in a medium bowl.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 3 squares, and cut each square into quarters, making a total of 36 (1 1/4-inch) squares. Place the squares 1-inch apart on greased or parchment-lined baking sheets.
• Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool them on wire racks.
• Split each pastry into 2 layers. Spread 1 tablespoon whipped topping on each of 36 bottom layers. Top each with 1 strawberry slice, 1 tablespoon whipped topping and a top pastry layer. Drizzle the chocolate over the pastries.

Ingredients

• 1.5 pints fresh strawberries, cut into 36 slices (about 3 cups)
• 2 tablespoons sugar
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
• 1 container (16 ounces) frozen whipped topping, thawed or 4 cups sweetened whipped cream
• 2 squares (1 ounce each ) semi-sweet chocolate, melted