Recipe by Katherine
"Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
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 pastry was baked at a higher temp.
* 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
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an impressive but so simple fresh peach dessert.
Watch Chef John make the donuts that make us GO NUTS!
See how Chef John prepares craze-worthy cronuts!