My husband (AKA The Boss) requested Napoleon. I obliged, but cheated. Presenting a lip-smacking, but totally Fake Napoleon, by request:
I had a leftover of Phyllo dough, about 6 -7 sheets. I thought it would be enough, and it was. The trick is to mist each sheet with oil before placing the next one on top.
I cut the stack of oiled Phyllo sheets into rectangular pieces, about 1 by 2 inches (2.5 by 5 cm), just because I didn’t want to bother cutting a crumbling flaky cake later on. This yielded eight nice size pastries. While they are baking, Beautiful People, please enjoy Judy’s adorable poem. I won’t tell you how it has inspired me to bake this totally fake, albeit scrumptious Napoleon. You’ll have to read and discover for yourselves, then come back for the rest of the recipe.
via Profuse Praise
I have to confess: I used The Boss’ favorite sugar-free vanilla pudding mix which I routinely make for him by whisking it with soy milk. He is The Boss, after all! When baked and cooled, each pastry easily separates into two or three layers, without cutting and crumbling, and you can slather each layer with vanilla pudding, then assemble your pastries. Goes without saying that I sprinkled cocoa powder on top and added a few drops of chocolate syrup, for good measure! My husband’s appreciation was PROFUSE!
- 6 – 8 sheets of Phyllo dough or any flaky dough of your choice
- 1.5 oz (4.2 gr) packaged vanilla pudding
- 2 cups soy or any non-dairy milk
- Cocoa powder and chocolate syrup to garnish
- Preheat oven to 350 F. Lightly mist baking sheet with oil.
- Separate Phyllo dough sheets, place one on working surface, mist with oil. Place second sheet on top, mist with oil. Repeat with each dough sheet. Cut into 8 rectangles, 1 x 2 inches (2.5 x 5 cm) each. Transfer to baking sheet, bake for 25 minutes, or until golden and crispy. Cool on rack.
- Whisk pudding mix with soy or any non-dairy milk until smooth and thick.
- Gently separate each rectangular pastry into 2 or 3 layers, slather each layer with vanilla pudding. Assemble pastries, sprinkle with cocoa powder, add a few drops of chocolate syrup.
- Let stand for at least an hour to achieve desired combination of crisp and creamy texture.
A gentle reminder: my book is just a click away at amazon.com/author/koolkosherkitchen