Preheat the oven to 400 degrees.

Sprinkle the strawberries with 1 teaspoon of sugar and let sit.

In a medium sized mixing bowl beat together the pudding, cream, milk, vanilla and almond extract until thick and smooth. Transfer to a pastry bag or a large ziplock bag and place in fridge.

Unfold the puff pastry and cut into 12 squares. Place on a parchment or silpat lined baking sheet.

Whisk together the egg and water, then lightly brush each square with the egg wash. Lightly sprinkle with 1 teaspoon of sugar and bake at 400 for 14- 16 minutes.

Let the puff pastry cool completely. Divide each piece in half. Reserve 8 of the tops to the side.

Pipe Bavarian cream onto 8 bottom pieces, then place a heaping spoon of strawberries on top of the cream. Repeat the layers starting with another piece of puff pastry, then Bavarian cream and strawberries. Top each napoleon with one of the reserved tops and finish with a dollop of Reddi-wip before serving.