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introduction
Napoleon cake is a puff pastry dessert that is soaked and then covered in a whipped cream frosting! Many recipes have custard frostings but not this one!
Ingredients
Napoleon Cake:
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2 puff pastry sheets
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1 8oz container of Cool Whip, thawed
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3 cups heavy cream
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4 tbsp condensed milk
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4 tbsp whipped cream cheese
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2 tbsp sour cream
Syrup:
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3/4 of a 14 oz can Condensed milk
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1/2 cup heavy cream
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Instructions
Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
Roll each pastry sheet into a 15 by 10-inch rectangle. Cut each sheet into four equal pieces with each section measuring 3.75″ wide. You should end up with 8 pieces of pastries from both sheets.
Place pieces of pastry 2″ apart onto the prepared baking sheets and bake for 35-40 minutes or until golden brown. Cool completely before frosting.
You should have a total of 8 rectangle pieces. Reserve 6 for frosting the cake and crush the other two pieces for crumbs (garnish.)
TO MAKE SYRUP:
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