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Napoleons
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Prep Time:
105 minutes
Cook Time:
15 minutes
Total Time:
120 minutes
Layers of flaky puff pastry filled with creamy pastry and sweet jam, topped with a decadent icing, cut into delightful bars.
Ingredients:
  • 1.5 (17.5 ounce) packages frozen puff pastry sheets, thawed
  • 0.25 cup cornstarch
  • 4 cups milk, divided
  • 0.33000001311302 cup cake flour
  • 0.875 cup white sugar, divided
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) jar apricot jam
  • 3 cups sifted confectioners' sugar
  • 1 tablespoon lemon juice
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Roll out 3 sheets of puff pastry to 1/8 inch thickness, ensuring they are all the same size. Prick them with a fork and transfer them onto baking sheets.
  • Bake until beautifully golden in a preheated oven for approximately 10 minutes.
  • In a medium bowl, mix cornstarch and 1/2 cup milk until smooth by hand. Add cake flour and half of the sugar, then beat in egg yolks. Set aside.
  • In a saucepan over medium heat, let the remaining milk and sugar come to a rolling boil. Add the egg yolk mixture, keep stirring, and bring to a boil once more. Take off the heat and mix in the butter and vanilla. Allow it to cool.
  • Heat jam in a small saucepan or microwave until it is warm and runny.
  • Lay one pastry sheet on a board. Spread with chilled pastry cream until 1/2 inch thick. Add a second sheet on top. Brush with fruit glaze. Spread rest of the pastry cream over the glaze. Place the final pastry sheet on top and gently press the layers together using a baking sheet.
  • For the icing, combine confectioners' sugar and lemon juice, then gradually add egg whites until creamy. Quickly tint a small portion of the frosting with red food coloring. Spread white icing on top and sides of dessert. Pipe red icing in parallel lines on top, then drag a toothpick or knife across for the classic design. Allow icing to set before slicing into bars. Enjoy!

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