Napoleon from ready-made puff pastry in a frying pan. Napoleon cake made from ready-made puff pastry - a dessert without the hassle

Is it possible to make a Napoleon cake from store-bought puff pastry?

1. Can!
   I do this almost always, but making my own dough is a hassle
2. Why not? as for me, it’s even better, the dough will be 100% successful
3. NAPOLEON CAKE".
   You can make puff pastry, or you can buy it ready-made.
   I prefer not to bother and buy two packages of puff pastry without yeast "Star". I roll out each square in length ONLY ON ONE SIDE, so as not to disturb the structure of the dough, according to the size of the baking sheet, and bake at 200 degrees until golden brown. I put the cakes in one layer on a large board, cover with a towel and let them cool. Now I'm preparing the cream. I take 250 grams of Ram margarine and 150 grams of Anchor butter, everything in a soft state, beat in a mixer with a pack of vanilla sugar. Then I slowly pour in an almost full can of condensed milk. It is necessary to pour in parts so that the cream is not too liquid. I beat well at high speed and put the cream in the refrigerator for half an hour. I stack the cooled cakes on top of each other, cut them evenly, then begin to coat them with cream. For each cake about three tablespoons of cream. I press the fourth cake very, very hard, you can put a cutting board on top and put something heavy. Let it sit like that for a few minutes. I chop the cake scraps with a sharp knife, remove the board, grease the top and sides of the cake with cream, sprinkle with crumbs and put it in the refrigerator overnight. The cake always turns out very tasty and flies away with a bang!!
4. No. Some kind of Viennese cake comes out of puff pastry, but not Napoleon. Once on sale I saw dough like Napoleon’s - thin, not flaky. And it is done like this:

   Napoleon cake

   Place butter in flour and chop with a knife. Stir, add vodka, cream, egg and add a little salt. After kneading, roll into a ball and leave in the cold for an hour. Roll out very thin cakes, at least a dozen, and bake in the oven on a dry baking sheet sprinkled with flour at 200.

   For the cream, the butter is finely chopped and thoroughly ground with powdered sugar. Add vanillin and cream. Beat for about an hour. Spread the cakes with cream, and sprinkle the top of the cake with the crumbs left over from the cakes. The cake must stand for a day so that the cream is absorbed by the cakes.

   Cakes: butter 200 g, flour 3 tbsp. , 1 egg, cream 33% 100 g, 50 g vodka

   Cream: butter 250 g, powdered sugar 1 tbsp. , cream 33% 100 g, vanilla sugar

   Recipe from my grandmother - she studied at Smolny. Previously, round cakes were cut in half in order to bake less, and the cake came out like Napoleon's cocked hat, which is why it got its name.

   Napoleon cake was invented in 1912, when the centenary of Napoleon's expulsion from Moscow was widely celebrated in Moscow. For the anniversary, culinary specialists have prepared a number of festive dishes with appropriate names. A triangular cake that symbolized Napoleon's cocked hat. By the way, it is called a cocked hat only in Russia, and in France such headdresses are called two-horned hats. Then both the shape and content of the cake changed, but the name remained.

5. I think we can try.
   Custard: take 2 packs of cream (10%), add a glass of sugar to a saucepan and bring to a boil, stirring occasionally. Separately, in a mug, mix a little more than 1 tbsp. l. flour and 1.5 tbsp. spoons of starch, gradually pour in one packet of cold cream (i.e., in total you get three packets of 200 ml each) so that the mixture is free of lumps, mix well. Pour this starch-flour mixture into boiling milk with sugar, or not into boiling milk, but remove it from the stove while pouring, so that it doesn’t run away. Pour in according to the principle of cooking semolina porridge - in a thin stream, stirring continuously (Very important!); otherwise lumps will form and then the cream will fail! The appearance and thickness are similar to that of semolina. Cool the cream.
   Stir a pack (250) of butter (previously softened at room temperature) into the cooled (at room temperature) cream. First stir in a quarter of the butter, beat at low speed with a mixer, then add more and more and beat well (but do not over-beat) the cream will be quite airy.

   Let's return to the test (purchased)
   Divide the dough into 7 pieces. Roll the piece into a ball and roll it out thinly into a circle on a floured surface. Measure with a lid (or something else) and transfer to a baking sheet using a rolling pin (I do not grease with anything), prick with a fork and place in an oven preheated to 200 degrees for 4-5 minutes. (until it starts to brown, pull it out onto a board and put the next one to bake.
   Set aside two of the best cake layers for the top and bottom. The worst goes on top.

   Next, a non-classical approach to Napoleon: Take a glass of walnuts (more is possible) and chop (but not too much, the pieces should remain). Grind the cake for topping.
   Now I lay out all the cakes on the table and spread the cream on them (to distribute evenly), on average two to three tablespoons. Add: cake with cream, nuts, cake; at the end, sprinkle with nuts and sprinkles (you can dry the crust a little more in the oven for the sprinkles; just so that it doesn’t burn). Gently press the cake on top with your hands and leave at room temperature for 4-5 hours, then put it in the refrigerator. The cake is very popular in our family - everyone loves it, both ours and others (guests, I mean). The result is creamy cream; but the fat content of the cake is not felt at all!
   Napoleon cake: 2nd recipe

   500 g butter, 4 cups flour, 1 teaspoon salt, 1 cup cold water.

   Separate two tablespoons of butter from the piece and chop into 1.5 centimeter squares, put the remaining butter in the refrigerator. Sift the flour, mix it with salt, knead it with crushed butter, gradually adding water. Roll out the resulting lump into a rectangle, put butter from the refrigerator in the middle, fold the edges and roll out. Then fold it in three and roll it out again. Then put it all in the refrigerator for 20 minutes. And after that, fold it into three more times, roll it out, and put it in the refrigerator again for 20 minutes.
   Then, you need to take out the dough, divide it into three parts, which are rolled out in a layer of about 0.7 cm. And bake the resulting cakes for 10 minutes on high heat or 30 minutes on low.
   Napoleon cake: 3rd recipe

   3 cups flour, 1 egg, 250 g butter, 0.5 teaspoon salt, 34 cups water, 1 tablespoon vinegar.

   Pour two glasses of flour onto a board and chop with butter, build a mound from the resulting mass and gradually pour water and an egg into its center, with salt and vinegar mixed in it.
   Knead the dough by adding the remaining flour. Then divide the resulting dough into 8-9 parts. Leave in the cold for 1 hour, roll out into cakes.

6. NAPOLEON
   I usually also bake from ready-made store-bought dough.
   I defrost the dough, roll it out into 6-7 cakes (one for sprinkling). I bake two cakes at a time on a baking sheet moistened with water. I must soak the cakes with the juice of one lemon mixed with 4 tbsp. l. sugar and 4 tbsp. l. boiling water I make custard cream separately.
   CREAM
   Beat 2 eggs with a glass of sugar. Add 2 table, l. with the top of the flour, mix thoroughly. Pour in 2 cups. cold milk. Bring to a boil over low heat, stirring constantly. Cool the cream. Soften 150 g butter. Beat cooled cream with butter.
   Soak each cake. Coat the soaked cakes with cream.
   Separately, roll 1 cake into crumbs using a rolling pin. Sprinkle the top layer of cream on the cake with the resulting crumbs.
   Place the cake in the cold, covering the top with something. I put it in the refrigerator, covering the top with a deep bowl. Allow 2-3 hours for impregnation (or better yet, overnight))).
7. why not? I always use store-bought ready-made cakes - the cake goes away with a bang!
8. everything is possible

Making this Napoleon cake from puff pastry without yeast is much faster and easier than the classic version of the recipe. Since the dough is completely ready, there is no need to knead it or roll it out for a long time. I make Napoleon with a delicious custard made with milk. If desired, the cream can be replaced with the one you like best.

Not everyone and not always have a lot of free time to prepare a cake for the holiday. Therefore, in my opinion, any housewife should have such quick recipes. And even the simplest and most well-known cake can be varied, for example, by adding sliced ​​bananas to it, which will only make it tastier. A Napoleon cake recipe made from ready-made puff pastry will not leave you indifferent, and even a beginner can cope with the preparation. Try this dessert and you will be pleased.

Ingredients:

• Puff pastry without yeast – 1500 g
• Milk – 500 ml
• Flour – 1.5 tbsp
• Sugar – 0.5 tbsp.
• Chicken egg – 1 pc.
• Butter – 100 g

Number of servings: 12

European cuisine

Cake baking time: 15 minutes

Cooking method: in the oven

Calorie content: 336 kcal per 100 g

How to make Napoleon from ready-made puff pastry

Making a Napoleon cake from ready-made puff pastry is as easy as shelling pears, and the good news is that you don’t have to waste time kneading the dough. I take puff pastry without yeast, there are 4 sheets in a pack, for the cake I need 6 sheets, that is, 1.5 packs. I immediately take it out of the package and leave it to defrost.

Sprinkle the work surface with flour, place the dough on it and roll it out a little. Next, I put a plate on it and cut out a circle with a knife.

Place a sheet of parchment on a baking sheet and carefully place the cut out circles on top. We also put the pieces that are left from the circle to bake, they will come in handy. Then I make cuts on all the cakes so that they do not swell and bake well.

I bake them in the oven at 200 degrees for 15-20 minutes, depending on your oven and the thickness of the rolled out cakes.

I bake all 6 cakes in the same way. You don’t have to make the cake round, you can make it rectangular, it will be larger and you won’t have to cut so much.

I break the baked scraps into small pieces or chop them using a blender, which will only speed up the process.

Now I'm preparing custard for the cake. It's quite simple to prepare. I first take the butter out of the refrigerator so that it melts. Pour sugar, flour into a saucepan with a thick bottom and beat in the egg.

Mix the added ingredients well to obtain a homogeneous mixture.

Then I begin to pour in the milk a little at a time, stirring all the time.

When the mixture is mixed, put it on medium heat.

As soon as the cream boils, remove it from the heat and leave to cool. If you like a very well-soaked cake, then feel free to make a double portion of cream.

The longer the cream cools, the thicker it becomes. To make it cool faster, I put it in cold water. In principle, you can leave the cream like this and not add anything else to it, but since I want to show you a classic recipe, I need to finish it a little more.

In a bowl with already melted butter, add the cooled cream a couple of tablespoons and mix.

Thus, I got a delicious custard for Napoleon from ready-made puff pastry. If you take not butter, but a vegetable-cream mixture, you will get a cream with the same small flakes as mine. This doesn’t affect the taste in any way, but it certainly doesn’t look ideal.

After this, I begin to form the dessert. I put the bottom cake on a tray or dish, coat it with cream, then again with the skin and so on until the end.

Puff pastry napoleon with custard is almost ready. Now I take the shredded scraps and sprinkle them on the top and sides of the cake.

And finally, I put the napoleon made of puff pastry without yeast in the refrigerator so that it soaks. This will take 12 hours. You can make dough from this dough, the preparation of which will take you a minimum of time. Bon appetit!

The most delicious and most popular cake, but if you prepare it according to the classic recipe, you can spend 3 hours, no less. And in stores today it is very expensive. Just the other day I discovered a very quick recipe for that same Napoleon cake. It took me half an hour to prepare the cake!

For the Napoleon cake you will need ready-made puff pastry (yeast-free), which can be bought at any store. One pack weighing 0.5 kg will be enough. Quick “Napoleon” made from ready-made puff pastry turns out to be very tender and in no way inferior to the classic recipe. Therefore, if you want to bake some kind of cake for the holiday, but don’t want to spend a lot of time at the stove, this recipe will be a real lifesaver for you!

Ingredients

• Puff pastry (yeast-free)
  — 1 package (0.5 kg)
• Eggs - 3 pcs.
• Milk – 250 ml
• Butter - 160 gr.
• Flour - 2 tsp.
• Granulated sugar - 50 gr.
• Boiled condensed milk - 1 jar

Instructions

1. Thaw the finished puff pastry at room temperature. Roll out each layer of dough a little - 4 mm thick. Cut into rectangles measuring 2x3 cm.
   
   
2. Place the dough on a baking sheet greased with vegetable oil. You can cover a baking sheet with foil and bake on it, so nothing will burn and it will be easier to clean.
   
   
3. Bake puff rectangles at a temperature of 200-220 degrees for about 15 minutes until they are browned.

   Transfer them to a separate bowl, such as a saucepan, and let cool. Set aside 3 pieces, we will then use them to make crumbs to sprinkle on the cake.
   
   

4. Let's make the cream. Beat eggs, milk, flour, sugar and boiled condensed milk with a mixer.
   
   
5. Pour the mixture into a small saucepan and heat over medium heat, stirring constantly. Don't forget to stir the cream constantly, otherwise it will burn and taste burnt! Heat the cream until it thickens - the consistency should resemble thick sour cream.

   Finally add butter and stir.
   
   

6. Press the puff pastry rectangles with your hands until a quarter of them crumbles.
   
   
7. Pour over the prepared hot cream and mix thoroughly. Place in the refrigerator for at least 30-40 minutes.
   
   
8. Crush the rectangles that we set aside into small crumbs with your hands.
   
   
9. Carefully place the cooled cake mixture on a plate - in the shape of a square or circle.
   
   
10. Sprinkle crumbs over the top and sides of the cake.

    The finished Napoleon cake made from puff pastry can be eaten immediately. But I recommend keeping it in the refrigerator for several hours so that it is thoroughly soaked, then the taste is completely indistinguishable from the original cake.
    
    

Then I finely chop the scraps and use them to sprinkle on the cake. If they don’t break very well, you can dry them in the oven or microwave.

Cream For this cake I make it by creaming butter with condensed milk. For a cake, as in the photo, consisting of two cake layers, you need 250 g butter and half a can of condensed milk. With these proportions the cream is not very sweet. If you like it sweeter, add more condensed milk.

First, I beat the butter for a while, then add condensed milk in a thin stream, continuing to beat. This takes about 5 minutes (with a mixer). Of course, the oil must first lie at room temperature and become soft.

I coat the cooled and trimmed cakes with cream and stack them on top of each other.

I also coat the sides with cream. After this, I sprinkle the sides and top with crumbs from the cake scraps.
The cake is ready!

Now it needs to be placed in the refrigerator so that the cream hardens. I took these photos on the eve of the holiday, and there was little space in the refrigerator. Therefore, we got two cakes, two layers in each, so that we could put them on trays with jellied meat and jellied meat. But usually such a cake is made from three to four layers, and it turns out one and a half to two times higher. Then for the cream you need to take 500 g of butter and 1 - 1.5 cans of condensed milk (the same as for two cakes from two layers).

This is how I easily and quickly make “Napoleon” from ready-made puff pastry. I'm sure it will work for you too.

Using store-bought dough for Napoleon cake reduces cooking time and leaves more room for experimenting with the cream. This dessert can be prepared often, varying the coating and decoration, resulting in a slightly different dish each time.

Classical

• Time: 1 hour 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 264 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Napoleon cake from ready-made puff pastry in the classic version is made from yeast-free cake layers. If you don’t overcook them in the oven and let them soak in the cream after coating, the dessert will turn out very tasty. This cake is ideal for a small family celebration, such as a birthday.

Ingredients:

• puff pastry without yeast – 1000 g (2 packs);
• milk – 500 ml;
• butter – 50 g;
• sugar – 100 g;
• eggs – 2 pcs.;
• flour – 2 tbsp. l.;
• cream – 150 g;
• kiwi – 1 pc.
• vanilla sugar – 4 g.

Cooking method:

1. Remove the puff pastry and butter from the freezer. Leave for half an hour in a warm place. The dough is divided into sheets; they must be pierced several times with a fork to avoid swelling during heat treatment.
2. Heat the oven to 200 degrees. Line a baking sheet with parchment paper and bake each cake on it. Baking time – 10 minutes. The cakes will rise greatly during the process.
3. Heat the milk and add 100 grams of sugar. From this point on, it must be stirred constantly to avoid burning and the formation of lumps. Do not remove the milk mixture from the heat until the sugar is completely dissolved.
4. Break 2 eggs into a bowl. Gradually add flour, then half of the hot milk. The resulting mass is thoroughly mixed until smooth. After this, it is poured into the remaining milk.
5. The creamy mass is placed on the fire and boiled to a thick consistency (you must stir constantly!). Then add oil and remove from heat.
6. Vanilla sugar is poured into the cream, whipped with a mixer, and combined with the cooled cream mass. Then put in the refrigerator.
7. One cake is crushed for sprinkling, the rest are carefully cut into 2 parts lengthwise, in accordance with the structure of the layers.
8. The cakes are coated with cream one by one and stacked on top of each other. It is important that the creamy mass is well cooled; if it is warm, the baked layers will lose their fluffiness.
9. At the last stage of preparation, Napoleon from puff pastry without yeast is sprinkled on top and rubbed with crushed cake on the sides. Kiwi is cut into slices and used to decorate the dish.

   Before serving, the cake must be soaked in the cream mixture for 5 hours (this also applies to other recipes).

With condensed milk

• Time: 1 hour 30 minutes
• Number of servings: 8 persons.
• Calorie content of the dish: 360 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Condensed milk is a common filling for many cakes, and it is perfect for Napoleon. The cream turns out very sweet, so if you wish, you can add a teaspoon of lemon juice to it. Grated chocolate adds additional attractiveness to the dish.

Ingredients:

• cream – 200 g;
• condensed milk – 350 ml;
• butter – 200 g;
• chocolate – 30 g;
• powdered sugar – 50 g.

Cooking method:

1. The dough is defrosted and divided into 4 parts. Using a suitable sized plate as a template, the cakes are cut to a round shape and pierced in several places with a toothpick. The trimmings are set aside - they will be used to prepare the sprinkles.
2. The oven is heated to 200 degrees. Napoleon cake layers made from prepared puff pastry are placed on a lined baking sheet and baked for 15 minutes. The trimmings are also baked with them, after which they must be crushed to the state of coarse crumbs.
3. The cream is whipped separately into a thick foam using a mixer.
4. Remove the butter from the refrigerator and leave until softened. Then mix it with condensed milk in a mixer. Add whipped cream.
5. The baked round cake is cut lengthwise in layers with a sharp knife and placed on a large plate. Both parts are generously spread with the resulting cream. Another baked and cut layer is placed on top, onto which a coating is also applied - this is repeated until there are free cakes available.
6. The crushed scraps are mixed with powdered sugar and the Napoleon cake made from purchased puff pastry is sprinkled with this mixture on different sides. Grated chocolate is used to decorate the top.

• Time: 1 hour 30 minutes
• Number of servings: 8 persons.
• Calorie content of the dish: 299 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Custard is often used in confectionery products. This recipe offers an original version of coating the cakes using semolina. This cream is no less tasty than the traditional one.

Ingredients:

• yeast-free puff pastry – 1000 g;
• milk – 500 ml;
• semolina – 100 g;
• butter – 150 g;
• sugar – 100 g;
• canned pineapple - 1 ring.

Cooking method:

1. Remove the dough from the refrigerator, divide it into sheets, and defrost it. Each sheet is placed in a preheated oven for a quarter of an hour.
2. The milk is heated in a saucepan, semolina is poured into it in a thin stream, and cooked with stirring for 4 minutes.
3. The butter is removed from the refrigerator and left in a warm place to soften. Then beat it with sugar using a blender. The resulting mass is added to the semolina mixture and mixed thoroughly.
4. One cake is crushed, the rest are cut lengthwise, coated with the resulting cream on top and stacked one on top of the other. The finished Napoleon cake is sprinkled with the resulting crumbs, decorating the top with a ring of canned pineapple.

With sour cream

• Time: 1 hour 30 minutes
• Number of servings: 8 persons.
• Calorie content of the dish: 302 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Lazy Napoleon from ready-made puff pastry can also be made with sour cream. Although the ingredients include sugar and condensed milk, sour cream will add sourness and the cake will not be as sweet as other versions of this dessert.

Ingredients:

• yeast puff pastry – 1000 g;
• sour cream (20% fat) – 200 g;
• condensed milk – 325 ml;
• butter – 200 g;
• sugar – 150 g;
• coconut flakes – 30 g.

Cooking method:

1. Remove the finished dough from the refrigerator, let it thaw for 20 minutes, divide into layers and make several punctures in them with a toothpick or fork.
2. Preheat the oven to 200 degrees. Bake the layers in it for 15 minutes, placing them on a tray covered with parchment paper. To create the topping, crumble one cake layer.
3. Put sugar in sour cream. Beat thoroughly with a mixer. Separately mix the butter with condensed milk, combine with the sour cream mixture and refrigerate.
4. The cakes, cut lengthwise into layers, are greased with the resulting cream one by one and placed on top of each other. Roll Napoleon cake made from store-bought puff pastry in sprinkles and decorate with coconut flakes.

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