Gladys, your ans to J/Pitts, reminded me of a recipe I have:

SAVORY OR SWEET NAPOLEON SANDWICHES
Source: Linda Larsen
Makes 12-15 servings 30 appetizers (the strips could be cut narrower and make smaller patries)

Note from source: You all know the sweet bakery Napoleons, layered with custard and laced with chocolate. This savory version uses frozen puff pastry, baked and split; then the crispy layers are filled to make tiny sandwiches. I recommend ham salad, any cheese spread, traditional sandwich fillings, or roasted vegetables.

17 ounces frozen puff pastry, thawed
1 egg, beaten

Preheat oven to 400 degrees F.

Thaw pastry according to package directions. Unfold pastry onto floured surface. Cut each sheet into three strips, following the fold lines, then cut each strip into 5 pieces. You should then have 30 pieces total, using both pastry sheets. Place on parchment lined baking sheets, 15 pieces per sheet, and brush top with egg. (Don't let egg drip down sides of pastry, because that will stop the dough from expanding as it bakes.)

Bake pastries at 400 degrees F for 15-18 minutes until well puffed and golden brown. Cool on wire racks.

Split the pastries in half, place on ungreased cookie sheet split side down, and bake once more at 400 degrees for 3 minutes to crisp the bottoms.

Fill each set of layers with your choice of fillings or sandwich spreads:

Cottage Cheese Sandwich Spread
Creamy Cheese Spread
Crunchy Thyme Chicken Sandwich Spread
Curried Chicken Sandwich Spread
Egg Salad Sandwich Spread
Ham, Cheese and Corn Sandwich Spread
Hummus Sandwich Spread
Olive Spread
Pimento Cheese
Shrimp Salad Sandwich Spread
Spinach Pesto Spread
Tofu Egg Salad Sandwich Spread
Turkey Cucumber Sandwich Spread
Wild Rice Chicken Sandwich Spread

Here is a review this recipe received:
These were easy to prepare. I used tuna salad with fresh herbs as the filling. Would also be good with a boursin type cheese. I was surprised how well they kept in the fridge for several days. — Dec 31, 2005