Make sure the puff pastry is thoroughly defrosted before you work with the dough. Puff pastry comes in sheets that are folded in thirds. The dough often breaks at the seams of the folds. Not to worry for this recipe. The "third" of a sheet of dough is just the size you need to make the Napoleons. I use a fluted pastry cutter to trim the edges of the dough and then cut each "third" in half to make a rectangular shape.

Transfer the cooked lemon curd to a clean bowl and whisk in the butter, one tablespoon at a time, until thoroughly incorporated.

Cover the lemon curd and refrigerate until use. The lemon curd will keep, covered and refrigerated, for up to 3 weeks.

Heat the oven to 400°. Gently unfold the sheet of puff pastry. The sheet of puff pastry should be folded into thirds. Sprinkle a pastry board or counter with the flour.

Using a pastry cutter, cut along the fold line of each third. Then cut each third in half. You should now have 6 rectangular pieces of puff pastry dough.

Combine the egg and water in a small bowl and whisk with a fork to combine.

Place the puff pastry rectangles on a baking sheet and brush the top with some of the egg/water mixture. Bake the puff pastry in the oven until it has risen and is golden brown, about 20 minutes. Remove the puff pastry from the oven and let cool on a rack.

In a mixing bowl beat the cream until it is whipped to soft peaks.

To serve, cut each puff pastry rectangle in half. Spoon some of the lemon curd on the bottom pastry shell, add some of the sliced strawberries then placed the top half of the pastry shell on top of the strawberries.

Place a small dollop of whipped cream next to the puff pastry Napolean. Using a wire mesh strainer, sprinkle some of the powdered sugar on top of the Napolean. Add a dollop of whipped cream next to the Napoleon, add some more of the sliced strawberries and a mint sprig garnish.