Recipe for a Napoleon pastry
- Thread starter nantrud
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Nantrud,nantrud said:Hello everyone. I am new here and know very little about cooking. Napoleon is one of my favorite desserts, so I was wondering if anyone has a delicious recipe that they would be willing to post so I can try it out. Thanks!
I've not made napoleons, but I believe the base is puff pastry..You can pick up the puff pastry at any good sopermarket..I think if you google you can then find a recipe for the filling and putting them together..I'll look see what I can find and let you know. I hope one of our members who bake often will come along in the mean time to help you.
kadesma
Nantrud,
you might look here and see if you can use this easy recipe idea I found.
French Napoleons Recipe | Recipezaar
kadesma
you might look here and see if you can use this easy recipe idea I found.
French Napoleons Recipe | Recipezaar
kadesma
Constance
Master Chef
You can find lots of them here:
Puff Pastry - Recipes
Type Napoleons into the search box and check the box for desserts.
Puff Pastry - Recipes
Type Napoleons into the search box and check the box for desserts.
Last edited:
college_cook
Head Chef
If you'd like to attempt making your own puff pastry, then you deserve praise for being a brave soul. However, I've found that making it from scratch, while it can be rewarding, is rarely worth the hassle, because the already-made puff pastry you can buy in the frozen section of your supermarket is often of comparable or better quality than a home cook can achieve on a regular basis. It only costs about $4 a package I believe, and you get a decent amount of the stuff.
obiwan9962
Senior Cook
puff pastry is what i usually use
but sometimes i want to do individual, free-form, lighter napoleans, i use phyllo
i just take one sheet at a time spritz it with alittle melted butter (not much) then sprinkle with sugar (reg sugar, sugar in the raw, cinnamon sugar, lavender sugar, vanilla sugar, sugar processed with hazelnuts, etc) then fold the phyllo into random square shapes
bake
then do a free form stack
(be gentle) but much faster
last longer and more interactive
i have done a napolean bar at my last house party and had various cream fillings (chocolate, vanilla), mascarpone, fresh and roasted fruits, toasted coconut, etc....
it was a hit!
but sometimes i want to do individual, free-form, lighter napoleans, i use phyllo
i just take one sheet at a time spritz it with alittle melted butter (not much) then sprinkle with sugar (reg sugar, sugar in the raw, cinnamon sugar, lavender sugar, vanilla sugar, sugar processed with hazelnuts, etc) then fold the phyllo into random square shapes
bake
then do a free form stack
(be gentle) but much faster
last longer and more interactive
i have done a napolean bar at my last house party and had various cream fillings (chocolate, vanilla), mascarpone, fresh and roasted fruits, toasted coconut, etc....
it was a hit!
