Napoleon Hamantashen

Preheat oven to 400°F. Line 2 baking sheets with parchment paper and set aside.

Using a triangle cookie cutter, a triangle stencil, or just eyeballing it, cut triangles from the flaky dough squares. Use a fork to poke holes in each triangle.

Place the triangles on the prepared baking sheets and bake for 20 minutes, until golden.

In the meantime, prepare the cream: In a stand mixer or with a hand mixer, beat the whip topping on high speed until stiff peaks form, about 8–10 minutes. Add the pudding mix and beat to combine.

Fit 2 piping bags with round decorating tips (alternatively, use plastic zip-top bags and snip off a corner when you’re ready to pipe). Fill the first bag with the cream from step 4. Fill the second bag with the vanilla custard.

Transfer 10 of the triangles prepared in step 3 to a separate baking sheet lined with parchment paper. Drizzle them with both melted chocolates.

Assemble: Place one triangle on your work surface. Pipe circles of cream onto it. Top with a second triangle and pipe circles of custard onto it. Top with a chocolate-drizzled triangle and dust with confectioners’ sugar. Repeat with remaining triangles, cream, and custard.

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