1. Line baking sheet with parchment paper. Preheat oven to 400 degrees.
2. Unthaw both puff pastry sheets from packaging on floured surface. NO need to roll the dough.
3. Using a 2 x 3″ rectangle cookie cutter, cut 24 rectangles. These will be cut in half or thirds if pastry puffs enough for three layers.  You will need a total of 27 layers, 3 layers each making 9 desserts. (9 x 3=27)
4. Place cut pastry on baking sheet, bake in hot oven for 12-15 minutes or until puffed and browned. Remove from oven and allow to cool before touching.
5. Slice each pastry into 3 pieces, if you are not able to get 3 pieces,  cut as many pastries as you can and stack pieces into thirds making 9 napoleons. Set aside.

Make ganache

In small mixing bowl add mini chocolate chips.  In microwave proof measuring cup  or bowl, microwave heavy cream for 45 seconds. It should be steaming but not boiling.  Pour warm cream over chips in bowl.  Do not stir for 5 minutes.  Stir until smooth, add corn syrup and continue to stir until glossy smooth. Set aside while you make the whipped cream.

Making Whipped Cream

In chilled medium mixing bowl add chilled heavy cream, whip on medium speed with whisk attachment on hand held mixer or stand mixer until soft peaks form.  Add confectioners sugar, ground cinnamon (optional) and vanilla. Whip on high speed until stiff peaks form.  Place whipped cream in disposable piping bag fitted with large round or smaller clip end for piping.  You can pipe large dots or long strands, whatever you would like. Set aside until ready to assemble napoleons.

Prep Berries

Rinse and hull strawberries, reserve 9 whole berries for garnish.  With berry point side up, slice into 1/4″ slices. Place on paper towel for juices to absorb. Melt strawberry jam in microwave safe bowl and brush warm jam over berry slices. Ready to assemble Napoleons.

Napoleon Assembly

Place bottom puff pastry layer on baking sheet, fill with 1 teaspoon of ganache. Pipe whipped cream filling over entire space of layer, add three sliced berries to whipped cream.  Add second pastry layer, repeat with ganache, whipped cream and berries.  Finally, dip 9 round pastry tops in ganache to coat.  Melt ganache in microwave if necessary. If you would rather not dip pastry, use a spoon of ganache over the top layer and spread with off set spatula.  Once coated with ganache, place on top of 9 napoleons. Prepare vanilla glaze for drizzle.

Vanilla Glaze for Web or Feathered Design

In small mixing bowl, add confectioners sugar, vanilla and little bit of cream or water. Mix all ingredients until glaze is pourable, not too thin or too thick.  Place in disposable piping bag fitted with tip # 2, small round tip. 

How to Make Design

Pipe 4-5 horizontal stripes on top of the ganache coated napoleons. With a wooden skewer or toothpick, beginning at the top of the pastry drag pick through ganache and glaze stripes to the end of the pastry without lifting the pick.  Repeat with all lines making 3-4 drag lines.  This should make your pastry look like it has a feathered or webbed look on the top.  

Garnish with fresh sliced strawberry or whole berry with mint sprig right before serving.  Generously brush the berry garnish with melted strawberry jam for a shiny and flavorful garnish.