Puff Pastry Napoleon

puff pastry napoleon

Ingredients

    • 4 sheets of puff pastry (or 2 sheets and divide in half, for small cake)
    • 4 egg yolks
    • 2 cups of milk
    • 1 cup of sugar
    • 1 Tbsp flour
    • 1 tsp of vanilla
    • 1 cup of softened unsalted butter (2 sticks)

puff pastry napoleon

Directions: 

  • Defrost puff pastry sheet, if you haven’t already.
  • Preheat oven to 350F.
  • Roll the sheets and put on a baking sheet, individually. Bake for 10-15 minutes.

puff pastry napoleon

  • While the puff pastry sheets bake, make the cream:
  • Prepare a double boiler, (take small pot and fill it with water. Heat it up  and place a bowl on top).

puff pastry napoleon

  • In the bowl, warm up 1 1/2 cup of milk.
  • In a separate bowl mix together 1 cup of sugar, 1 teaspoon of vanilla, 1 Tablespoon of flour, and 1/2 cup of milk. Add to the warmed milk. Whisk in 4 egg yolks very fast.
  • Stir occasionally and let it cook till thickened. Set it aside or put in the refrigerator to cool down.
  • With a hand mixer, beat 2 sticks of softened unsalted butter (1 cup) until smooth and no clumps.
  • To the butter add the cooled cream (1 Tablespoons at a time) beating on low speed.

puff pastry napoleon

  •  Put the cake together! Spread the cream on a baked puff pastry sheet, top with another puff pastry sheet and spread more cream, repeat with the rest of puff pastry sheets and cream.

puff pastry napoleon

  • Sprinkle powdered sugar over the cake.

puff pastry napoleon

Equipment I Used

puff pastry napoleon

Puff Pastry Napoleon

Course Dessert
Cuisine Russian
Servings 10
Calories 837 kcal

Ingredients
  

  • 4 sheets puff pastry (or 2 sheets divided in half, for small cake)
  • 4 egg yolks
  • 2 cups milk
  • 1 cup sugar
  • 1 Tbsp flour
  • 1 tsp vanilla
  • 1 cup unsalted butter softened

Instructions
 

  • Defrost puff pastry sheet, if you haven’t already.
  • Preheat oven to 350F.
  • Roll the sheets and put on a baking sheet, individually.
    cake
  • Bake for 10-15 minutes.
    puff pastry

While the puff pastry sheets bake, make the cream:

  • In a double boiler, (take small pot and fill it with water. Heat it up and put a bowl on top.
    puff pastry napoleon
  • In the bowl, warm up 1 1/2 cup of milk.
  • In a separate bowl mix together 1 cup of sugar, 1 teaspoon of vanilla, 1 Tablespoon of flour, and 1/2 cup of milk. Add to the warmed milk. Whisk in 4 egg yolks very fast.
  • Stir occasionally and let it cook till thickened. Set it aside or put in the refrigerator to cool down.
  • With a hand mixer, beat 2 sticks of softened unsalted butter (1 cup) until smooth and no clumps.
  • To the butter add the cooled cream (1 Tablespoons at a time) beating on low speed.
    puff pastry napoleon
  • Put the cake together! Spread the cream on a baked puff pastry sheet, top with another puff pastry sheet and spread more cream, repeat with the rest of puff pastry sheets and cream.
    puff pastry napoleon
  • Sprinkle powdered sugar over the cake.
    puff pastry

Nutrition

Nutrition Facts
Puff Pastry Napoleon
Amount Per Serving
Calories 837 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 23g144%
Cholesterol 132mg44%
Sodium 271mg12%
Potassium 137mg4%
Carbohydrates 67g22%
Fiber 1g4%
Sugar 23g26%
Protein 10g20%
Vitamin A 750IU15%
Calcium 80mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword appetizer, buttermilk, cake, dessert, easy recipe, eggs, napoleon, puff pastry, russian cake, russian dessert, vanilla
Tried this recipe?Let us know in the comments how it was!
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