An updated version of the classic napoleon.
It is necessary to assemble this dessert at the last minute to make sure that the puff pastry remains crisp.
On a lightly floured board, roll the puff pastry
Line baking pans with parchment paper, put the frozen puff pastry on the baking pans, and cover with inverted wire mesh baking racks.
Dissolve the sugar in the water in a heavy-bottomed saucepan over low heat. Increase the heat to high and cook the sugar until it is a golden amber color. Stir in the almonds. Be careful, as the caramel is very hot. Working quickly with a pastry brush, brush a thin layer of caramel on top of
© 1993 Emily Luchetti. All rights reserved.