So we’re back to those long, cozy Friday nights when the meal is over way before bedtime. This is a great dessert to serve while the family is sitting around. I like to use store-bought pastry dough and custard to cut the prep time in half.
Yield: 5 to 6 slices
Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.
Divide the puff pastry sheets into three even rectangles. Place triangles on cookie sheet, leaving space between the pieces. Score the puff pastry all over with a fork to prevent the dough from rising too much while baking. Sprinkle the dough with sugar.
Place a piece of parchment paper over the dough and place another cookie sheet on top to apply some pressure. Bake for 15 minutes.
Take out of oven and remove the parchment paper and cookie sheet from on top of the dough. Return dough to oven for another 10 to 15 minutes or until golden. Let cool.
Prepare the cream: mix coffee and custard until incorporated.
Place the coffee-flavored custard in a piping bag. Pipe half the custard onto the first pastry sheet. Cover with the second pastry sheet and repeat. Top with the last sheet.
Only make the sauce once the napoleon is assembled.
Place all sauce ingredients in a small saucepan. Cook, stirring constantly, just until boiled.
While still hot, pour the sauce over the top puff pastry sheet and smear all over.
These napoleons can be refrigerated up to three days.
Photography and Styling by Faigy Murray