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Mille Feuille (Napoleon Pastry Sheets)
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Create decadent Napoleon dessert using Chef John's recipe with golden, flaky puff pastry sheets layered with creamy filling.
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 your oven to 400 degrees F (200 degrees C) and line a baking sheet with a silicone mat.
  • Unfold the dough into 4 squares along the seams and transfer them to the baking sheet. Use a fork to prick the dough all over and then lightly sprinkle with sugar.
  • Place a sheet of parchment paper followed by three sheets of aluminum foil on top. Add another baking sheet on top for even pressure on the dough while baking.
  • Bake in a preheated oven for 15 minutes. Remove the top baking sheet and foil, then gently peel off the parchment paper. Keep baking until the pastry is browned, for an additional 10 to 15 minutes. Alternatively, you can bake uncovered for about 7 minutes, flip the sheets over, and bake for another 7 minutes until the other side is browned.
  • Place on a cooling rack and allow to cool fully before slicing.
  • Trim the uneven edges of the sheets using a sharp serrated knife in a light sawing motion. Then, cut each rectangle crosswise into 3 equal rectangles, using 3 rectangles per pastry.

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