Source: Campbell's Recipes

Café Mocha Napoleons
When you're in the mood for a real treat, try these luscious puff pastry squares, layered with a devilishly good chocolate and mocha cream filling.
Serves: 24 servings (1 piece each)
Prep Time: 20 minutes
Cook Time: 10 minutes


1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg, beaten
3 tablespoons granulated sugar
2 teaspoons instant coffee powder or granules
1 teaspoon vanilla extract
2 tablespoons boiling water
1/2 of an 8-ounce package cream cheese, softened
1 container (12 ounces) frozen Whipped topping, thawed
1/2 cup grated semi-sweet chocolate (about 2 ounces)
confectioners' sugar

Heat the oven to 375°F.  Lightly grease 2 baking sheets.
Unfold 1 pastry sheet onto a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet. Place the pastries onto the baking sheets.  Brush with the egg.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.  Split each pastry into 2 layers, making 48 in all.
Stir the sugar, coffee powder, vanilla extract and water in a small bowl until the sugar is dissolved. Add the cream cheese and stir until the mixture is smooth.  Fold in 3 cups whipped topping.
Spread 2 tablespoons cream cheese mixture on each bottom pastry layer.  Sprinkle with half the chocolate.  Top with the top pastry layers.  Top each with 1 tablespoon whipped topping.  Sprinkle with the remaining chocolate and the confectioners' sugar.