"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Napoleons Recipe

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This recipe for Napoleons, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, August 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Pastry:
1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed
1/4 cup cornstarch
4 cups milk, divided
1/3 cup cake flour
7/8 cup white sugar, divided
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam

Icing:
3 cups sifted confectioners' sugar
1 tablespoon lemon juice
3 egg whites
Red food coloring

Directions:
Directions:
Pastry:
Preheat oven to 350 degrees F (175 degrees C).
Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
Bake in preheated oven until golden, about 10 minutes.
In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
In a small saucepan or in the microwave, heat the jam until runny.
Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.

Icing:
Beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

 

 

 

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