There is no need to mix your own dough because frozen puff pastry sheets may be used to make this Napoleon dessert. The dough must remain flat while baking, which we achieve by docking or poking it with a fork all over. Napoleons are made using these buttery, crispy sheets as the base.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 1 (17.5 ounce) package frozen puff pastry dough, thawed
- 2 teaspoons white sugar, or as needed for dusting
- 3 sheets aluminum foil
- 1 sheet parchment paper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
- Separate dough at the seams into 4 squares and place on the prepared baking sheet. Prick dough all over with the tines of a fork. Lightly sprinkle with sugar.
- Cover with 1 sheet parchment paper, then 3 sheets aluminum foil. Nest another baking sheet on top to apply pressure to dough while it bakes.
- Bake in the preheated oven for 15 minutes. Remove the top baking sheet and foil; gently peel off parchment paper. Continue baking until pastry is browned, 10 to 15 minutes. (Alternatively, you can bake about 7 minutes after uncovering, flip sheets over, and bake until brown on the other side, about 7 more minutes.)
- Transfer to a cooling rack and cool completely before cutting.
- Use a sharp serrated knife with a light sawing motion to square sheets by trimming uneven edges. Cut each rectangle crosswise into 3 equal rectangles. Use 3 rectangles per pastry.
- Chef John’s
- is delicious piped between layers of Napoleon pastry.
- To make white icing, add water or milk to powdered sugar until desired consistency is reached. To make chocolate icing, start with one part unsweetened cocoa to four parts powdered sugar, then stir in water or milk.
Reviews
Perhaps I overbaked it but when you bit into it, the filling came out of it making a mess.
I did not change a thing in the recipe. Thank you Chef John. Big hit during Christmas holidays.
Better than the bakery! And not hard to make! Made for my Mom’s birthday, and she has been bragging to all her friends on how great they were!
The video helped immensely with the technique. The only thing I changed was that I don’t have a silicone pad for my baking pad. I just used the one layer of parchment paper. I used the recommended custard recipe. It was perfect. I did find that gif you make the icing too thick the decorative stripes don’t work. My book club was thoroughly impressed with the look and taste.
I’m an amateur baker so this recipe took me a little longer than most probably, but it was fun and fairly easy to make. Just a lot of whisking involved. The one problem I had with it was that even though I scored the dough all over, it still rose a bit and I don’t know why. I just cut the puff pastry in half lengthwise to try to fix the thickness which worked okay, but I’d still like to know why it rose and how I can prevent it next time. Still giving 5 stars bc mistakes were probably just made on my part.
I tried the receipe , it came out same as picture .It tasted great .I added some modification to reduce calories. I added 1/4 cup of sugar instead of half to the vanilla custard filling. I also, substituted the white glaze with sugar free frosting ( available at Walmar) and the chocolate liners I used decorative gel frosting pens which made it easy to adjust the brown lines. Overall , great receipe and directions Thanks Chef!!!!!!
I thought this was great and explained perfectly! I had no problems with mine. I didn’t have vanilla bean at home so I substituted it with 2 teaspoons of vanilla extract. I also cut back the salt and used only 1/2 teaspoon. Yummy!