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!
INGREDIENTS
- 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
PROCEDURE
- 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.
Enjoy!
A gentle reminder: my book is just a click away at amazon.com/author/koolkosherkitchen
koolkosherkitchen 
I think I’d be piling a lot of profuse praise on your shoulders if I lived close enough to sample these. I’m dieting now, or I’d go out and try to find some near equivalent.
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But they are totally dietetic! There are very calories and almost no carbs in those tiny pieces of Phyllo, and the pudding is sugar and fat free. Come on, Judy, enjoy yourself!
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It will be my reward when I get home. Can’t get the sugar free custard here. And, I’m not a girl who can stop at one. If I lived closer, I’d come over and let you feed me one and I’d write you a poem in thanks.
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I wish you were closer…
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It’s pretty easy to make homemade sugar free custard/pudding using either Splenda or Equal, if you’d like me to detail it for you (assuming also you can have cornstarch or other pure starches). Hate to think you’d deprive yourself of something that looks this good just because you live in a grocery challenged area!
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(Oops, sorry! I meant to address this to Judy at Lifelessons.)
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That’s fine; in fact, it brought me to your site.
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Woo hoo, then it worked!
Lol….
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What a devious way to enlist followers – I must try it some time. 😻
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We live on South Beach, a tourist haven, with international groceries in abundance, but I thank you for your concern! Unfortunately, starches do not live in this house as we are trying to limit carbs (read: I am trying to limit my husband’s carbs!). Fortunately, these sugar free low fat mixes are readily available in various flavors, thus earning the distinction of being just about the only ready made out-of-the-box item in my kitchen.
Thank you for stopping by, which prompted me to reciprocate, and I am so glad I did – love your site and will follow!
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Wow, thank you so much for the welcome, the nice words, and the follow! I’m overwhelmed – and a bit disappointed in your taste in blogs 😉
My apologies about some confusion here. When I left the initial reply (about making one’s own pudding) I meant it for Judy. I did assume you probably would not want to make it the way I do from having read some of your other entries. 🙂
Thanks again!
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I think I can live with this kind of disappointment, dear Dr Danger! 😻
No apologies necessary, and a pleasure to meet you and your sense of humor.
Enjoy your day,
Dr Dolly
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Thanks, Doctor D! You too 🙂
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Pudding from scratch?? Haven’t heard of that since Jell-o cornered the market. Yes, I’d love a recipe, and in return I’ll send you a photo of a kitchen retablo. Not the one I told you about before, but one I found while looking for my wallpaper illustration.
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Are you sending to me or to Dr D, Judy? Oh wait, I am Dr D myself, so I guess you’ll send it to both of us?
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I actually found four Kitchen retablos. Where should I send them? To your email? None are the large one I described, however.
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E-mail, please – thank you! 😻
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Done.
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Deal!
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LOL! I seem to have opened a Pandora’s box here 🙂
Ok, anything you ever want to send me can go to: notepad101 (at) hotmail. If you want to send cash, I’ll also (gladly) provide my home address 🙂
Where should I send the pudding recipe?
Or would you prefer a picture tutorial on my blog, like the ones I did for homemade ricotta cheese, or chateaubriand?
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Just curious: is it easier to open Pandora’s boxes than arteries, or vice versa?
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That’s the beauty of box cutters. There’s no difference any more!
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You’re the Dr; you should know.
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[ Smiles ] I can see that you have your husband well-spoiled.
You probably make the best real and fake Napoleons on the planet!
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I don’t know about the best, but we manage! Thank you so much, Renard, for your kind words!
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I love using filo like this! It’s also great as a base for savory Napoleon,
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I do, too. I use it for many different things. Thank you for your comment, Ronit!
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Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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Thank you for reblogging.
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Againi learned something! Thank you!
I had never heard the name Napoleon before, in connection with baked goods or sweets. 😉 Michael
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Michael, but I have a whole history of it written up! It is quite famous, but nobody agrees on the origins of the name. Definitely, it goes back to Napoleon Bonaparte, but there is a version that dates it way back to ancient Rome.
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Now this looks delicious and really simple too, Dolly.
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I was surprised myself at the taste – really delicious! Cheating works sometimes, Robbie! Thank you for your comment, darling!
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That sounds so tasty that I surely will try out this recipe! 🙂 Thank you for sharing!
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Thank you so much for your comment, dear Kerin! 😻
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Thanks for sharing Dolly. Looks yummy! Gary
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Thank you for stopping by, Gary.
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I like your kind of faking! Looks so tempting!
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Thank you so much for your kind comment!
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Thank you, Dr D, for a reblog and a beautiful introduction.
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Napolean we would have been delighted. I am sure “the boss” ate honorably … the so delicious looking the dish has a fresh appeal made for bosses and kings.
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The Boss always eats honorably and very quickly, too! In this house, desserts disappear almost before they are made. Thank you for a lovely comment, darling! 😻
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hello koolkosherkitchen its dennis the vizsla dog hay its ok abowt the fayk napoleon i hav herd that ther wer lots of fayk napoleons running arownd bak in the day!!! i bet they wer not as taysty as this wun eether!!! ok bye
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So good to hear from you, friend Dennis! Thank you for stopping by and for a great comment! We hope you are doing well, dear friend!
Meows, purrs, and a squeak from Pyshka
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Reblogged this on koolkosherkitchen and commented:
According to https://foodimentary.com, today is National Vanilla Pudding Day. Since I have only one recipe where I use vanilla pudding, here it is, Beautiful People. Enjoy!
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Thank you so much for pingback.
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