Napoleons Recipe - Allrecipes.com
Napoleons Recipe
  • READY IN 2 hr

Napoleons

Recipe by  

"Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars."

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Ingredients Edit and Save

Original recipe makes 20 bars Change Servings
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  • PREP

    1 hr 45 mins
  • COOK

    15 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
  3. Bake in preheated oven until golden, about 10 minutes.
  4. In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
  5. In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
  6. In a small saucepan or in the microwave, heat the jam until runny.
  7. Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
  8. To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.
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Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2012

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.

 
Most Helpful Critical Review
Jan 25, 2011

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

 
Sep 24, 2008

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!

 
Aug 06, 2010

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.

 
Sep 04, 2012

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. :)

 
Sep 12, 2012

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.

 
Feb 10, 2013

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

 

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 60.5 g
  • 20%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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