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Four-Layer Napoleon Squares


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


Prepare the Dough


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.

Prepare the Filling


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.


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.

Notes: Squares can be frozen.