Russian Napoleon Torte Food

NAPOLEON TORTE

Steps:

• To make pastry, cut butter into flour until crumbly and blend in sour cream.
• Form dough into 10 balls.
• Cover each with wax paper and refrigerate overnight.
• Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
• Prick all over and bake at 350 degrees F.
• for 7 to 10 minutes.
• Cool.
• To make filling# 1--Mix together sugar, flour and salt in top of double boiler.
• Gradually add hot milk, stirring constantly.
• Cook and stir until mixture thickens.
• Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
• Cook for 2 minutes.
• Cool, then add vanilla.
• To make filling# 2--Pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
• Add egg yolks slowly in a thin stream, stirring constantly.
• Add vanilla.
• Cook and stir for 10 minutes.
• CHILL.
• Beat butter until fluffy, then slowly beat in chilled milk mixture.
• TO ASSEMBLE TORTE: Place one layer of pastry on a platter and spread with either filling.
• Continue stacking, alternating fillings, until 1 layer of pastry remains.
• Frost top and sides with remaining filling.
• Crush remaining pastry layer and cover torte with crumbs.
• Refrigerate for several hours.
• Serves 30.

NAPOLEON TORTE

Steps:

• Dough: Cut butter into flour then blend in the sour cream and water.
• Form 8-12 balls, then flatten into discs, wrap in plastic wrap and refrigerate overnight.
• The next day, remove the dough from the refrigerator and let sit 15 minutes or until dough is pliable enough to be rolled out.
• Roll each disc into a paper-thin circle on a lightly-floured surface, then prick all over with a fork and bake at 375F for 7-10 minutes or until golden brown.
• A pizza pan or a stone makes a good surface for cooking your layers.
• Each layer must be cooked individually.
• If your dough gets too soft while you are rolling and baking, put it back in the refrigerator until it is hard enough again.
• Filling#1: Mix sugar, flour and salt in top of double boiler.
• Gradually add hot milk, stirring constantly.
• Keep on heat, stirring until mixture thickens.
• Spoon a small amount of milk mixture gradually (~1/4c) into your egg yolks, mix thoroughly.
• This will prevent your eggs from cooking by gradually raising their temperature.
• After you have spooned the milk mixture into the eggs, pour the eggs into the milk mixture.
• Cook for 2 minutes.
• Cool, then add vanilla and extras if desired.
• Filling#2: Add both cans of milk to top of double boiler and cook, stirring frequently, until thickened (~30min).
• Add egg yolks slowly in a thin stream, stirring constantly.
• Add vanilla.
• Cook and stir for 10 minutes.
• Chill in refrigerator.
• Beat butter until fluffy, then slowly beat in chilled milk mixture.
• Add extras if desired.
• Assembly: Place one layer of pastry on a platter and spread with filling.
• Continue stacking, alternating fillings, until 1 layer of pastry remains.
• Frost top and sides of torte with your remaining filling.
• Crumble the last pastry layer and sprinkle over torte.
• Refrigerate for several hours.