NAPOLEONS
Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.
Provided by Katherine
Categories Bread Yeast Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
- Bake in preheated oven until golden, about 10 minutes.
- In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
- In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
- In a small saucepan or in the microwave, heat the jam until runny.
- Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
- To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g
NAPOLEON
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
- Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
- Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
- Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
- Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.
STRAWBERRY NAPOLEONS
This delicious, attractive, and (most importantly) super-easy puff pastry recipe can easily be made low-fat by using fat-free whipped topping and skim milk. This recipe should be enjoyed the same day for best results. Enjoy!
Provided by PESTANO
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
- Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
- Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
- Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 37 g, Cholesterol 2.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 268.2 mg, Sugar 20.1 g
CRAB APPETIZER NAPOLEONS
Steps:
- Heat the oven to 400 degrees F.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
- Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
- Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.
NEAPOLITAN NAPOLEONS
Provided by Warren Brown
Categories dessert
Time 4h30m
Yield varies on size of pastry pieces
Number Of Ingredients 12
Steps:
- Because the pastry cream needs to be removed from the saucepan immediately, prepare a medium sized bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
- In a large bowl, whisk together the flour with 1 cup of the sugar as well as the eggs until incorporated. The mixture will be very thick.
- In a medium saucepan over medium heat, combine the milk, the remaining cup of sugar and the salt. With a pairing knife, scrape the inside of the vanilla bean and place contents into the saucepan. Cook the mixture, stirring occasionally to prevent scalding. Remove from heat when the milk just begins to simmer. While whisking constantly, slowly pour about half of the milk in a thin stream into the flour mixture. Once the 2 mixtures are combined, continue whisking the combined flour and milk and return the contents to the saucepan with the remaining milk. Place the saucepan on medium heat while whisking constantly. Cook the mixture until it thickens, approximately 2 minutes. Immediately remove the pan from the heat as soon as the first bubble breaks the surface of the pastry cream.
- Pour the hot pastry cream into the strainer or food mill over a medium sized bowl. With a spatula, push the cream through the strainer or food mill. To prevent a skin from forming, place plastic wrap directly on the surface of the cream and refrigerate for 3 to 4 hours, or overnight.
- Have packaged puff pastry unrolled on cutting board. Bake the puff pastry according to package directions. Spread layers of pastry cream between the baked puff pastry alternating optional flavors. Garnish with fruit or nuts and sprinkle with powdered sugar.
SIMPLY NAPOLEONS
A very easy American style Napoleon. Wonderful for any occasion. Enjoy and share with your friends Source: MrFood.com
Provided by Linda Griffith @sothernladee
Categories Cookies
Number Of Ingredients 9
Steps:
- In a large bowl, combine milk and pudding; beat with a wire whisk for 2 minutes, or until slightly thickened. Add peanut butter; mix well. Stir in whipped topping; set aside. In a 9- x 13-inch baking dish, layer one-third of the graham crackers and half the pudding mixture. Repeat layers and top with remaining graham crackers. In a microwave-safe bowl, combine chocolate chips and butter, and microwave 2 minutes, or until mixture is completely melted. Stir then spread immediately over graham crackers. In a small bowl, make a glaze by combining confectioners' sugar and water; stir until smooth. Spoon mixture into a resealable plastic storage bag. Snip the corner of the bag and use to draw lines on the top. Chill at least 8 hours before serving.
FRENCH NAPOLEONS
These are to die for!!! They are so easy, yet look so elegant!!! I usually use a heart-shaped cookie cutter, but have also done squares, diamonds, etc. This is a must make for Valentine's Day at my house! But would be wonderful for any holiday or romantic dinner.
Provided by Charmie777
Categories Dessert
Time 30m
Yield 18 napoleons
Number Of Ingredients 6
Steps:
- On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness.
- Using a shaped cookie cutter of your choice (I prefer hearts), cut out 9 Napoleons per sheet.
- Place on ungreased baking sheets.
- (If your dough has become too warm, place in refrigerator to chill. The pastry will not "puff" well if warm.).
- Bake at 400º for 8-11 minutes or until golden brown.
- Remove to wire racks to cool.
- In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.
- Split puff pastry shapes in half.
- Place bottom halves on serving plates.
- Spoon filling over each; top with strawberries. I make the points of the slices stick out over the edges.
- Top with pastry tops. (Add just a dab of filling on top of strawberries so the pastry top will stick.).
- Sprinkle with powdered sugar.
- Serve immediately.
Nutrition Facts : Calories 195.7, Fat 12, SaturatedFat 3.9, Cholesterol 1.9, Sodium 152.8, Carbohydrate 19.6, Fiber 0.6, Sugar 6.6, Protein 2.6
SIMPLE PUMPKIN NAPOLEONS
Create elegant Simple Pumpkin Napoleons for your guests. Layer packaged wonton wrappers, a pumpkin-COOL WHIP mixture and more for the ultimate show stopping autumn dessert! Top these Simple Pumpkin Napoleons with toasted pecans for a pretty finish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
- Place wonton wrappers in single layer on parchment-covered baking sheets. Brush with butter; sprinkle with cinnamon sugar.
- Bake 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
- Top each of 12 wontons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
A SIMPLY GRAND NAPOLEON DESSERT
Originally conceived as an RSC #9 contest entry, this dessert recipe has simplicity as the heart of its appeal and combines it with an easy, make-ahead method to reach a special outcome. It is easily halved to serve 2, is bold with the flavor of Grand Mariner and is certain to convince your family or guests you have slaved for them. (Time does not include time for fruit to soak in Grand Marnier)
Provided by twissis
Categories Dessert
Time 1h20m
Yield 4 Napoleon Desserts, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness. Cut six 4 ½ - 5 inch circles (I used a pint-size plastic container with a 4 ½ inch diameter and the circles shrank to a 3 ½ inch diameter).
- Gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.
- Bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).
- Remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.
- Place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping. Transfer mixture to a bowl, add 1 tbsp Grand Mariner, mix well and refrigerate 1 hour to allow flavors to blend.
- Return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid. Discard or reserve liquid for another use.
- Combine the softened Mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp Grand Marnier, pineapple/orange mixture and 2 oz coconut. Refrigerate until ready to assemble desserts.
- To Assemble Desserts:.
- Split each of the 6 pastry circles in half as evenly as possible using a sharp knife. Using a pastry brush, brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of Grand Marnier.
- Gently spread blended cheese mixture over 8 of the pastry circles, stack them in groups of 2 and top with 4 of the browned circles.
- Garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut. (May also top with a dollop of any excess cheese mixture and then garnish with the orange zest & coconut) Serve immediately.
Nutrition Facts : Calories 625.3, Fat 44.7, SaturatedFat 24.1, Cholesterol 46.5, Sodium 184.6, Carbohydrate 51.5, Fiber 7, Sugar 17.7, Protein 8.7
MINIATURE NAPOLEONS
It can be a challenge to come up with an elegant dessert that works well for a cocktail party. These impressive, bite-sized sweets are easy to eat while mingling.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer., Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled., Unfold puff pastry; place on an ungreased baking sheet. Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool., In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm. , Cut into 1-1/2x1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving.
Nutrition Facts : Calories 49 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 32mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
More about "simply napoleons food"
WHAT DID NAPOLEON LIKE TO EAT AND DRINK? - SHANNON SELIN
From shannonselin.com
Reviews 30Estimated Reading Time 6 mins
BON APPéTIT, BONAPARTE! - WHAT DID NAPOLEON LIKE TO EAT …
From militaryhistorynow.com
Estimated Reading Time 6 mins
NAPOLEONES RECIPE - HOW TO MAKE BACOLOD'S DELICACY
From amiablefoods.com
SEEKING A BETTER WAY TO FEED HIS TROOPS, NAPOLEON …
From thevintagenews.com
NAPOLEONS | BIRCH TREE BAKING
From birchtreebaking.com
SIMPLE FOODS | HOME - SIMPLY FOODS
From simplyfoods.ca
FOOD THAT CONQUERED THE WORLD: NAPOLEON’S GRANDE …
NAPOLEONS | KING ARTHUR BAKING
From kingarthurbaking.com
BEET NAPOLEONS RECIPE | REAL SIMPLE
From realsimple.com
NAPOLEONES RECIPE
From pinoyrecipe.net
19 NAPOLEONIC FOOD IDEAS | FOOD, NAPOLEON CAKE, NAPOLEONS RECIPE
From pinterest.ca
RECIPES ARCHIVE - THE NAPOLEON CO.
From napoleon-co.com
SIMPLY NAPOLEONS | RECIPE | NAPOLEON DESSERT, GRAHAM DESSERT, …
From pinterest.com
NAPOLEONS FOOD TRUCK LLC :: NORTH CAROLINA (US) :: OPENCORPORATES
From opencorporates.com
SIMPLY SUPERB - NAPOLEON'S STEAK & SEAFOOD HOUSE
From tripadvisor.ca
FOOD FOR THOUGHT: RECONSTRUCTING THE DIET OF NAPOLEON'S GRAND ARMY
From theguardian.com
SIMPLY NAPOLEON, BOOK BY J. DAVID MARKHAM (PAPERBACK)
From chapters.indigo.ca
NAPOLEON'S FOODS – NAPOLEONSFOODS
From napoleonsfoods.com
NAPOLEONS STEAK AND SEAFOOD HOUSE | BURLINGTON
From napoleons.ca
SIMPLY NAPOLEON MEN'S T-SHIRT : AMAZON.CA: CLOTHING, SHOES
BERRY FRUITY NAPOLEONS | CANADIAN LIVING
From canadianliving.com
EASY NAPOLEON CAKE RECIPE (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
NEAPOLITAN NAPOLEONS - PEPPERIDGE FARM
From pepperidgefarm.com
SIMPLY THE BEST ! - NAPOLEONS CASINO & RESTAURANT, SHEFFIELD
From tripadvisor.ca
TIP: EASY APPETIZER NAPOLEONS - THE NIBBLE WEBZINE OF FOOD …
From blog.thenibble.com
CAN I COOK LIKE ... NAPOLEON? | FOOD | THE GUARDIAN
From theguardian.com
SIMPLY NAPOLEON BY J. DAVID MARKHAM
From goodreads.com
EGGPLANT NAPOLEON - SIMPLY HOME COOKED
From simplyhomecooked.com
SIMPLY NAPOLEONS | NAPOLEON DESSERT, GRAHAM DESSERT, DESSERTS
From pinterest.ca
SIMPLY THE BEST - REVIEW OF NAPOLEON FOOD & WINE BAR, SINGAPORE ...
From tripadvisor.com
SIMPLY NAPOLEON PAPERBACK – ILLUSTRATED, AUG. 29 2017
From amazon.ca
TOP 10 TRADITIONAL FOOD FROM NAPLES - KISSFROMITALY | ITALY TOURS
From kissfromitaly.com
THE FRENCH CONNECTION NAPOLEON'S INFLUENCE ON FOOD IS STILL BEING …
From deseret.com
NAPOLEON'S RESTAURANT IN WARRENTON - RESTAURANT REVIEWS
From restaurantguru.com
NAPOLEON FOOD FACTS: NAPOLEON BONAPARTE'S DINING HABITS
From finedininglovers.com
CLASSIC FRENCH NAPOLEONS | USES FROZEN PUFF PASTRY FOR AN EASY TWIST!
From spicedblog.com
RECIPES – NAPOLEONSFOODS
From napoleonsfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love