banner

Preparation info

  • Makes

    6

    Pastries
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Napoleons are rectangular pastries made by sandwiching a filling, traditionally pastry cream, between two, or sometimes three, thin sheets of cooked puff pastry. The pastry is rolled very thin and baked between two sheet pans to keep it from puffing, and it is baked to a very deep brown for maximum flavor and crispiness. By definition, napoleons are rectangular, but the principle (sandwiching filling between sheets of brittle puff pastry) can be used to make large round or square pastries w

Ingredients

Method