Homemade Napoleons
Your tip for February 22, 2006 - HOMEMADE NAPOLEONS
1 sheet frozen puff pastry, thawed
2 cups vanilla pudding
1 cup confectioners' sugar
Water
Unfold puff pastry sheet carefully. Cut into thirds vertically. Place on a greased cookie sheet, and, using a fork, prick each pastry section all over (this will ensure even rising). Place cookie sheet in the refrigerator, and allow dough to chill at least 30 minutes.
While dough is chilling, preheat oven to 400 degrees.
Bake pastry until it is puffed and golden, about 10 to 15 minutes, depending on your oven.
Let pastry cool completely before assembling Napoleon.
Place one section of pastry on a large cutting board or cake plate. Top with a layer of pudding. Top pudding with second sheet of pastry, top that layer with pudding. Top pudding with third sheet of pastry. Press down gently on Napoleon to sandwich layers together.
Sift confectioners' sugar into a bowl. Add just enough water to make a thick, spreadable paste. With a spatula, ice top of Napoleon with a thin layer of icing.
Set Napoleon aside in a cool place to allow icing to firm up. Then refrigerate at least 2 hours before serving.
Can be served with chilled chocolate sauce topping.
Makes 6 to 8 servings.
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1 sheet frozen puff pastry, thawed
2 cups vanilla pudding
1 cup confectioners' sugar
Water
Unfold puff pastry sheet carefully. Cut into thirds vertically. Place on a greased cookie sheet, and, using a fork, prick each pastry section all over (this will ensure even rising). Place cookie sheet in the refrigerator, and allow dough to chill at least 30 minutes.
While dough is chilling, preheat oven to 400 degrees.
Bake pastry until it is puffed and golden, about 10 to 15 minutes, depending on your oven.
Let pastry cool completely before assembling Napoleon.
Place one section of pastry on a large cutting board or cake plate. Top with a layer of pudding. Top pudding with second sheet of pastry, top that layer with pudding. Top pudding with third sheet of pastry. Press down gently on Napoleon to sandwich layers together.
Sift confectioners' sugar into a bowl. Add just enough water to make a thick, spreadable paste. With a spatula, ice top of Napoleon with a thin layer of icing.
Set Napoleon aside in a cool place to allow icing to firm up. Then refrigerate at least 2 hours before serving.
Can be served with chilled chocolate sauce topping.
Makes 6 to 8 servings.
Like these tips?
Please forward Susan's "Tip of the Day" to your friends.
You are also welcome to sign up for Susan's Daily Tips at http://groups.yahoo.com/group/SusansDailyTips/
Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com
Feel free to join us and share your own ideas...
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