Napoleon Pastry
A classic French-inspired dessert of crisp, flaky puff pastry layers sandwiching a silky vanilla custard, topped with fresh strawberries and a dusting of powdered sugar. This simplified version is perfect for a home baker.
- Total time
- 40 min
- Servings
- 6
- Calories
- 380
- Protein
- 7g
Ingredients
- 1 sheet (about 10x10 inches) puff pastry sheet
- 2 cups milk
- ½ cup sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup, sliced strawberries
- 2 tablespoons powdered sugar
Instructions
- 1
Preheat oven to 400°F. Roll out the 1 puff pastry sheet on a floured surface to a 12-inch square. Cut into 3 equal rectangles (about 4x12 inches each).
- 2
Place the 3 pastry rectangles on a parchment-lined baking sheet. Prick all over with a fork. Bake until puffed and golden brown, about 15-18 minutes. Let cool completely.
- 3
In a medium saucepan, whisk together 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and 4 egg yolks. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes.
- 4
Remove custard from heat and stir in 2 teaspoons vanilla extract. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill for 20 minutes.
- 5
Spread half of the custard over one pastry rectangle. Top with a second pastry rectangle and spread with the remaining custard. Place the third pastry rectangle on top.
- 6
Arrange 1 cup sliced strawberries on top of the pastry. Dust with 2 tablespoons powdered sugar. Slice and serve immediately.
- 7
For best texture, assemble just before serving to keep the pastry crisp.
Tools you’ll need
- baking sheet
- parchment paper
- rolling pin
- medium saucepan
- whisk
- mixing bowl
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