Cocktail Napoleons Recipes

NAPOLEONS

Steps:

• 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.
• To make 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.

COCKTAIL NAPOLEONS

Steps:

• Preheat oven according to pastry package directions.
• Roll out the pastry dough on a prepared cookie sheet and score the dough in twenty four rectangles.
• Bake according to package directions.
• Peel, boil or steam, and mash the potatoes, using some of the potato cooking water if necessary.
• While the pastry is baking, divide the mashed potatoes into two bowls.
• Mix the carrot puree and half the garlic and horseradish into one bowl, the fennel puree and the other half of the garlic and horseradish into the other; season both with salt and pepper and keep hot.
• Combine the sour cream, whipped cream and horseradish and place in a squeeze bottle with a narrow tip (or a pastry bag) and reserve.
• As soon as the pastry comes out of the oven, using a pizza cutter, slice the pastry into the 24 rectangles.
• Working quickly, spread eight rectangles with the fennel/potato mixture, top with.
• a thin layer of smoked salmon and another pastry rectangle.
• Now repeat, spreading the second layer with the carrot/potato mixture and smoked salmon.
• Top with the third series of pastry rectangles.
• Arrange the Napoleans on a serving tray.
• Pipe thin diagonal lines of the horseradish cream on the top of each.
• Garnish the tray with the fennel fronds and carrot curls.

CHOCOLATE NAPOLEONS

Steps:

• On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool., In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. , To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.

NAPOLEON

Steps:

• Combine all ingredients, except the peel, in a mixing glass and stir well. Strain into a cocktail glass. Twist the peel over the drink to release the oil and then drop the peel in.

NAPOLEON CHAMPAGNE COCKTAIL

Steps:

• Sprinkle each sugar cube with 2 dashes of bitters. Place 1 sugar cube in each of 6 champagne flutes. Pour 1 teaspoon Cognac over each sugar cube. Add 1 tablespoon Grand Marnier to each glass. Fill glasses with champagne. Garnish glasses with orange peel strips and serve.

NUTTY NAPOLEONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecan halves in a single layer on a large baking sheet. Bake in the preheated oven 7 to 10 minutes, or until browned.
• In a food processor, mix together cream cheese, stilton cheese, port wine, honey and pepper. Process until smooth. Transfer to a sealable plastic bag.
• Arrange half the pecans on a large, flat serving dish, flat side down. Cut the tip off plastic bag. Pipe approximately 1/4 teaspoon cream cheese mixture onto each half. Top with remaining pecan halves, flat side down. Pipe another 1/4 teaspoon cream cheese mixture onto each. Garnish with chives.