There aren't many dessert recipes that offer a lovely light pastry filled with rich cream such as a Napoleon.
Prep Time: 1 hour, 00 minute
Ingredients:
- 17-ounce package frozen pastry
- chocolate or vanilla pastry cream*
- 1 cup powdered sugar
- 2 tablespoons water
- 1 ounce semisweet chocolate, melted
Preparation:
Preheat oven to 400 degrees F. Lighly flour bread board and rolling pin. Roll dough to 13 x 17 inch triangle, 1/8 inch thick. Transfer to cookie sheet. Prick dough with fork. Cover with another cookie sheet. Bake for 5 minutes. Remove top sheet and continue to bake for 5 more minutes or until lightly browned. Cool on wire rack.
Cut pastry into thirds, lengthwise. Mix powdered sugar and water. Stir until smooth. Turn over 1 pastry strip on rack. Pour sugar glaze over strip. Smooth with spatula. Quickly pour stripes of chocolate over glaze. Drag knife over top to make decorative design. Let stand until dry, about 30 minutes.
To assemble: Place one unglazed strip on serving platter. Spread half of pastry cream on top. Top with the other unglazed strip. Top with rest of pastry cream. Top that with glazed strip. Chill until firm, about and hour. (Don't chill longer than 3 hours. It may get soggy.) For serving, cut with serrated knife.
*Recipes for : Vanilla Pastry Cream and Chocolate Pastry Cream.
