Napoleons
Crisp, flaky pastry layers sandwiching a luscious vanilla cream filling, finished with a simple powdered sugar dusting. This classic French dessert is surprisingly easy to make at home with store-bought puff pastry.
- Total time
- 45 min
- Servings
- 9
- Calories
- 220
- Protein
- 3g
Ingredients
- 1 sheet (about 10x10 inches) puff pastry
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- 1
Preheat oven to 400°F. Roll out the 1 puff pastry sheet on a lightly floured surface to a 12-inch square. Prick all over with a fork.
- 2
Cut the pastry into 9 equal rectangles (about 4x3 inches each). Place on a baking sheet lined with parchment paper.
- 3
Bake for 15-18 minutes, until puffed and golden brown. Let cool completely on a wire rack.
- 4
In a chilled bowl, beat 1 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, about 3-4 minutes.
- 5
Split each pastry rectangle horizontally into two thin layers. Spread a generous layer of whipped cream on the bottom half of each.
- 6
Top with the other pastry half. Dust with the remaining 1/4 cup powdered sugar mixed with 2 tablespoons milk to make a glaze, or simply dust with powdered sugar.
- 7
Chill for at least 30 minutes before serving to let the layers set.
Tools you’ll need
- rolling pin
- baking sheet
- parchment paper
- wire rack
- mixing bowl
- electric mixer or whisk
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