Napoleons

Napoleons

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

2 h servings 405 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 aft...

Most helpful
Most positive
Least positive
Newest

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...

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 aft...

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 ...

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 recip...

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 like...

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.....

I made this for my daughter's Paris birthday party. It looked really beautiful but only a few of the kids actually liked it. I thought it was ok. I think it might have been better if the puff pa...

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