Four-Layer Napoleon Squares

3
(2)
  • Cooking and Prep: 35 m
  • Serves: 10
  • Contains:

The first Shabbos our new kallah came, she brought these along, together with other beautiful cookies that she baked. **Recipe updated and improved.**

 

Yield: between 150-168 1” (2.5 cm) squares

Ingredients (14)

Dough

Filling

Start Cooking

Images:

Prepare the Dough

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Turn over four cookie sheets and line them with Gefen Parchment Paper, then grease them.

  2. Mix all dough ingredients together in the mixer. 

  3. Divide evenly into four parts. Spread each part onto a prepared cookie sheet. Dough is very thin and delicate.

  4. Bake for 10 minutes or until golden. Set aside.

Prepare the Filling

  1. Whisk together water, sugar, and flour in a small saucepan over medium heat. Cook for five minutes. Add beaten eggs and stir constantly until thickened. Add margarine and pudding mix and cook for five more minutes. 

  2. Divide evenly into three separate bowls. One is vanilla, to the second bowl add the coffee granules, and to the last bowl add the cocoa powder.

Assemble

  1. Place a layer of dough, then cream, dough, second cream, dough, third cream, dough. Sprinkle with confectioners' sugar. Place in refrigerator overnight. (Don't worry if the dough breaks a little – it comes together in the fridge.) Cut into small squares the following morning.
Note: Squares can be frozen.


  • srz Bin

    I followed the directions exactly, and it came out great for my granddaughter's kiddush on Shabbos! I sifted cocoa with the icing sugar for a splash more colour.
    Posted by srzb |2021-06-03 16:37:42
    Replies:
    0
    0
  • srz Bin

    Posted by srzb |2021-06-03 16:35:13
    Replies:
    0
    0
  • Chani Flohr

    Posted by chaniiii |2021-05-15 21:53:09
    Replies:
    0
    0
  • Chani Flohr

    This came out nothing like the picture and I will owe this to the fact that the directions were extremely vague. I tried following it to the best of my capabilities but was never sure about the oven temperature, stove heat, how the dough was supposed to be mixed, what speed, how it was supposed to look in the end etc. The dough was very crumbly and it formed a cracker after I baked it. It never really absorbed the filling even after chilling overnight. The filling itself was not a cream, it was more between a sauce and a custard. It tasted good, but the end result was a far cry from what I would call a napoleon. In addition, it took much longer than 35 minutes; it took me like 20 minutes alone to work the dough into sheets to be ready to bake. I hope somebody fills in the missing gaps so that no one gets tripped up like I did.
    Posted by chaniiii |2021-05-15 22:00:45
    Replies:
    0
    0
  • Kathleen Klein

    Cream layer

    The dough was crumby should I press it down on the cookie sheet? Also the oven temp. is missing here, I assumed 350. Should I let the cream cool before putting it on the dough? The dough was very fragile any suggestions how to place it on top of the cream?
    Posted by kklein |November 12, 2018
    Replies:
    Chaia Frishman
    Yup!
    Posted by Chaiaadmin|November 12, 2018
    1
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • srz Bin

    I followed the directions exactly, and it came out great for my granddaughter's kiddush on Shabbos! I sifted cocoa with the icing sugar for a splash more colour.
    Posted by srzb |2021-06-03 16:37:42
    Replies:
    0
    0
  • Chani Flohr

    This came out nothing like the picture and I will owe this to the fact that the directions were extremely vague. I tried following it to the best of my capabilities but was never sure about the oven temperature, stove heat, how the dough was supposed to be mixed, what speed, how it was supposed to look in the end etc. The dough was very crumbly and it formed a cracker after I baked it. It never really absorbed the filling even after chilling overnight. The filling itself was not a cream, it was more between a sauce and a custard. It tasted good, but the end result was a far cry from what I would call a napoleon. In addition, it took much longer than 35 minutes; it took me like 20 minutes alone to work the dough into sheets to be ready to bake. I hope somebody fills in the missing gaps so that no one gets tripped up like I did.
    Posted by chaniiii |2021-05-15 22:00:45
    Replies:
    0
    0
Please Log in to ask a question Write your question here POST
  • Kathleen Klein

    Cream layer

    The dough was crumby should I press it down on the cookie sheet? Also the oven temp. is missing here, I assumed 350. Should I let the cream cool before putting it on the dough? The dough was very fragile any suggestions how to place it on top of the cream?
    Posted by kklein |November 12, 2018
    Replies:
    Chaia Frishman
    Yup!
    Posted by Chaiaadmin|November 12, 2018
    1
    1

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