Napoleon Slices

A crispy pastry with a creamy filling and a simple sugar topping.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 9

Ingredients

Dressing

  • 2 cups Powdered sugar

  • 0.25 teaspoons Vanilla, extract, imitation

  • 3 spoons Water

  • 1.5 spoons Cooking chocolate, unsweetened

Filling

  • 0.25 cups Sugar, white

  • 2 spoons Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 1 cup Sour cream

  • 2 piece Egg, egg yolk, fresh

  • 0.5 teaspoons Vanilla, extract, imitation

  • 0.25 cups Sweet cream

  • 0.3 cups Marmalade, orange

  • 250 g Dough, puff

Steps

  1. Preheat the oven to 220 degrees Celsius. Line two low baking trays with baking paper. Roll out the thawed puff pastry to a thickness of 2 to 3 mm and cut it into rectangles, measuring 12 x 5 centimeters. Place the rectangles on the baking paper and bake in the preheated oven for 12 minutes until golden brown. Remove the baked rectangles from the oven and let them cool on a wire rack.

  2. For the creamy filling, take a medium-sized saucepan and mix sugar, flour, and salt in it. Add the cream to the mixture and place it on the stove, then cook over medium heat while stirring until you get a thick mass.

  3. In a bowl, whisk the egg yolk, then slowly mix in half of the mixture from the saucepan. Stir the mixture, then pour it back into the saucepan and cook while stirring for another 2 minutes. After two minutes, remove the saucepan from the heat and mix in the vanilla. Pour everything into a larger bowl and cover with kitchen foil to let the mixture cool to lukewarm. In a smaller bowl, whip the sweet cream with an electric mixer, then gently fold the cream into the lukewarm mixture.

  4. For the glaze, mix powdered sugar and vanilla in a smaller bowl, then pour a small amount of water into a small cup and wait for it to boil. Add a few tablespoons of this boiling water to the bowl with vanilla and sugar and mix. Be careful to add only enough water so that the glaze remains thick enough.

  5. Spread a thin layer of jam on two-thirds of the pastry rectangles. Place one-third of the pastry rectangles tightly together on a tray and spread each with two and a half tablespoons of the creamy filling. Place the remaining jam-covered pastry rectangles on top of the cream and spread them with the remaining cream. Place the remaining third of the pastry rectangles on top of the assembled layers and spread them with the vanilla and sugar glaze. Smooth out the outer edges. For the finishing touch, draw lines with melted chocolate on top of the dessert. Randomly drag the chocolate lines with a fork to create a pattern. Let the pastry cool, arrange it on a serving plate or tray, and serve.

Nutrition Information (Per 100g)

  • Calories: 299.57 kcal
  • Fat: 7.41 g
    • Saturated Fat: 3.55 g
  • Carbohydrates: 53.97 g
    • Sugars: 36.93 g
  • Protein: 3.75 g
  • Fiber: 0.2 g

Advice

Instead of jam, you can use preserved strawberries or fresh raspberries. Instead of adding vanilla to the creamy mixture, you can add a drop of rum. If you want to achieve the pastry as shown in the picture - do not cut the dough at the beginning, but only after it is baked and spread with fillings - this way you will also get smooth edges of the dessert. To avoid breaking the crispy baked dough, we recommend, as we did ourselves, to cut the dough into rectangles before baking.