Prepare puff pastry dough and custard filling.

Preheat oven to 425°F. Spread puff pastry on a greased 10 x 15 inch jelly roll pan. Prick with the tines of fork at 1/4 inch intervals. Bake for 12 minutes. Cool.

Cut into thirds, forming three 5 x 10 inch pieces. Spread one rectangle with half of Custard Filling; top with second rectangle of dough and spread with remaining filling. Top with remaining rectangle.

Prepare chocolate icing and spread over top. Chill until serving time.

EASY PUFF PASTRY:

1 cup butter
1 1/2 cups flour
1/2 cup dairy sour cream

Cut butter into flour in bowl until completely blended. Stir in sour cream to form dough. Chill 1 hour. Roll out into size desired for napbutterns.

CUSTARD FILLING:

1 (3 3/4 oz.) pkg. instant French vanilla pudding mix
1 1/4 cups milk
1 cup whipping cream, whipped

Prepare pudding mix according to package using 1 1/4 cups milk, stirring until thickened. Refrigerate for at least 1 hour, then fold in whipped cream.

CHOCOLATE ICING:

1/4 cup butter
1 1/2 oz. unsweetened chocolate
1/8 tsp. salt
1 1/2 cups confectioners' sugar
2 tbsp. milk
1 tsp. vanilla

Spread icing evenly over tops of pastries.

Makes 10.