10 Servings
35 Minutes
Allergens
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
Mix all dough ingredients together in the mixer.
Divide evenly into four parts. Spread each part onto a prepared cookie sheet. Dough is very thin and delicate.
Bake for 10 minutes or until golden. Set aside.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Turn over four cookie sheets and line them with Gefen Parchment Paper, then grease them.
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.
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.
Notes: Squares can be frozen.
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?
Yup!
These came out great! Not sure why the recipe says to use a cookie sheet when dividing the dough, it really only fits on a 9×13 and even that’s super thin and takes time to roll out. The recipe seems vague like another reviewer said but I followed the instructions and was super happy with the result. I kept mine in the fridge until a little before serving. Mine came out pretty close to the picture, and were delicious. Will definitely be making these again.
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.
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.