1 sheet frozen puff pastry, thawed
2 cups cold milk
2 cups sour cream
2 pkgs (3.9-oz each) instant chocolate pudding mix
1 cup powdered sugar
2 tbsp milk
2 squares (1-oz each) semisweet chocolate, melted & cooled
Heat oven to 400 degrees.
On a lightly floured flat surface, roll puff pastry into a 12-inch square; cut into 12 4-in x 3-in rectangles. Place on ungreased baking sheets and bake at 400 degrees for 9 to 12 minutes or until pastry is fuffed and golden brown. Remove from baking sheets to wire racks to cool.
In a small mixing bowl, whisk milk and sour cream together until smooth. Add the pudding mix and whisk for 2 minutes or until blended. Refrigerate for 5 minutes.
Split each pastry in half creating a top and a bottom. Spoon the pudding mixture evenly over the 12 bottom halves; replace tops over the pudding.
To make the topping, combine the powdered sugar and the milk until smooth and drizzle over tops of the napoleons. Drizzle the melted chocolate over the napoleons. Serve immediately.