How to Bake and Assemble a Napoleon
Napoleons are the towering, crunchy, luxurious condominiums of the dessert world. Made from layers of puff pastry, napoleons are usually coated with a light sugar glaze or a dusting of confectioners’ sugar. Make a napoleon to impress your friends:
On a lightly floured surface, roll out puff pastry dough and cut it into three rectangles.
You want to roll the dough to about 15 x 15 inches before cutting.
Bake the strips on a cookie sheet, at 400 degrees F, for five minutes.
You don’t need to butter the cookie sheet because the dough has plenty of butter in it.
Take another pan and place it on top of the dough, then bake till the dough is golden brown.
This second pan prevents the strips from puffing up.
Remove the strips and flip them, then sift powdered sugar onto them.
Keep the strips on the cookie sheet.
Place the strips under the broiler to glaze the sugar.
Glazing should take about 30 to 40 seconds (or until the sugar melts).
Place one of the pastry strips on a piece of cardboard.
Be sure to cut a piece of cardboard about 2 inches bigger than the strip.
Squeeze out strips of filling from a pastry bag onto the pastry.
Cover the entire surface to the edge.
Place another layer of pastry over the filling, add more filling to the new layer, and place the third layer on top.
Spread glaze on top or shake some confectioner’s sugar over your creation.
Eat and enjoy!