"Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars." — Katherine
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1 1/2 (17.5 ounce) packages
frozen puff pastry sheets, thawed
white sugar, divided
1 (12 ounce) jar
sifted confectioners' sugar
Perhaps the people that had problems with this and hated it, are inexperienced with baking or the traditional napoleon (mille-feuille). It's not a highly flavourful dessert-it's puff pastry and cream! Simple, and rich. Most of the major grocery stores, here in Canada at least, sell frozen puff pastry in pre-rolled sheets (I like the President's choice pastry). Thaw, unroll and bake (probably at a higher temp than 350 degrees, but read your package!). The pastry cream is simple to make, and very good. I couldn't be bothered icing the sides, just iced the top. I don't feel good about eating raw egg white, and didn't have any pasteurised whites, so mixed my icing sugar with milk instead-just enough to make it spreadable. Instead of using artificial colour, I mixed in a bit of melted chocolate into the icing for my stripes instead (cocoa probably would have been the better way to go though, consistency wise). Over all, a very good recipe.
i hated this! I expected so much more recipy . It was a mess...everything from the cream to the icing. what a waste of ingriedients! i will never make this again.It had no flavour and thats after i added extra sugar and vanilla. I left everything else excatly how the recipy asked for it and it is aweful. if you are not experienced with puff pastry do not try this , find a differnt recipy and try it first. i love baking and hate dissing others' recipies but this is the biggest dissapoitment EVER
OMG this recipe is soooo good! I have made it now 3 times and now it is a favorite request from all of my family for our special gatherings. Does require quite a large platter to assemble but the presentation is awesome when done right!
Need to bake the pastry at 400 for 15 mins. For the icing, use about 1/2 the egg whites, mine was totally runny and spilled over the edges, what a mess.
I wanted to do the traditional recipe and this one fit the bill. I like the flatter pastry and the icig to look like a real French Napoleon. I think it worked ... you be the judge. Good recipe with a few teaks. :)
Very good. Apricot is traditional and ideal, but my mom puts up blackberry jelly every year so it's on hand and I used it. I "buttered" the top and bottom of the center pastry and very much liked the color contrast. Also used thin stripes of blackberry on the top. I served it cool, not cold, and it fit a summer dinner fine.
THIS RECIPE WAS OUT OF BOUNDS...:) I USED A DIFFERENT PASTRY CREAM AND AS FOR THE ICING I ACTUALLY ADDED THE EGG WHITES ALITTLE AT A TIME TO THE CONSISTENCY I WANTED...WOULD I MAKE IT AGAIN..ABSOLUTLY MY DAD AND I LOVED IT
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 147
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