Lemon Blueberry Petite Napoleons

½ pkg puff pastry, thawed

1 egg, beaten

2 tablespoons sugar

1 ½ cups heavy cream, whipped and sweetened or frozen whipped topping

1 jar (10 oz.) prepared lemon curd

2 cups fresh blueberries

Preheat over at 400 degrees pastry cycle (which will lower the temp to 375 degrees).

Unfold pastry sheet on lightly floured surface. Roll into 9x12” rectangle. Cut into 24 (1 ½ x 3”) rectangles. Keep as cold as possible. Place 1-inch apart on parchment lined baking sheets. Brush lightly with beaten egg and sprinkle with sugar.

Bake for about 12 minutes until golden brown and puffed. Cool on wire rack.

Fold 1 ½ cups whipped cream into lemon curd.

Split pastries into 2 layers. Spread about 1 tablespoon lemon curd mixture on bottom layer, top with about 1 tablespoon blueberries and 1 tablespoon plain whipped cream. Place on top layer of pastry.

Garnish with lemon peel shreds. Makes 24 pastries.