The ultra-thin puff pastry dough in this recipe is filled with a soft, heavenly cream for that melt-in-the-mouth effect.
- Cook & Prep: 35 m
- Serving: 12
Make the Napoleons
Rectangular loaf cake container for storage
To prepare cremshnit leaves, divide puff pastry dough into two leaves that will fit a 11x13- inch (27x33-cm) pan. Roll out gently and prick dough all over with a fork.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Arrange puff pastry sheets on baking sheet lined with parchment paper and bake for approximately 10 minutes. Remove tray from oven and place a sheet of parchment paper and a second baking pan on top to serve as a weight. Return tray to oven and bake for an additional 10–15 minutes until dough is golden and flat. Let cool.
To prepare cream filling, beat eggs with sugar and flour. Slowly add 1/2 cup water until batter is thin and liquidy. In a small saucepan, bring two cups of water to boil. Pour batter into boiling water and stir until lumpy. Watch carefully that it doesn’t burn.
Turn off flame and let batter cool for 10 minutes. Replace in mixer and add margarine and vanilla sugar. Once the margarine is melted and absorbed into the batter, add instant vanilla pudding mix.
Refrigerate prepared vanilla cream for 10 minutes. Add vanilla cream to mixture and stir well.
Use a sharp knife to cut the cremshnit leaf into three equal rectangles 12 inches long and 3 inches wide (30x8 cm). Place one rectangle onto a serving tray and spread a generous layer of cream on top (approximately 2 cm high). Place a second rectangle on top and spread a second layer of cream on top of it.
Lay the third rectangle on a sheet of parchment paper. Place crisscross stencil on top. Using a sifter, sprinkle confectioners’ sugar generously over stencil. Gently lift plastic stencil off of pastry. Your leaf should have a diamond design. Gently lay the third rectangle over the second layer of cream. Keep refrigerated until ready to serve. Immediately before serving, garnish with fresh cherries.
Napoleons can be refrigerated for up to two days; after that, the pastry dough becomes soft and less tasty.
Add fresh fruit to cream layers.