1/2 pkg Pepperidge Farm frozen Puff pastry sheets (1sheet)
1 c heavy cream
1/4 tsp cinnamon
1 (6 oz) pkg semi-sweet chocolate pieces, Melted
2 c sweetened whipped cream
1 1/2 c sliced strawberries
1 square semi-sweet chocolate
confectioners sugar

1) Thaw pastry sheet at room temperature, 30 minutes. Preheat oven to 400°F.

2) Unfold pastry on a lightly floured surface. Cut into 3 strips along folded marks. Cut each strip into 6 rectangles.

3)

Bake 15 minutes or until golden, remove and cool.

4) Place cream and cinnamon in a bowl and beat with mixer at high speed until stiff peaks form. Split pastries into 2 layers. Spread 12 rectangles with chocolate cream. Top with another rectangle, spread with whipped cream, sliced strawberries and remaining rectangles. Can serve immediately or refrigerate for 4 hours. Before serving drizzle with melted chocolate and sprinkle with confectioners sugar.