Ham Napoleon Jambon Mille Feuilles Recipes

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

HAM NAPOLEON "JAMBON MILLE FEUILLES"

Steps:

• Cut 1 ham slice in small pieces. In a food processor or blender, combine cream cheese, mustard, lemon juice, peanuts, chives, chervil, and cayenne pepper. Blend to a creamy consistency, then add the raisins and chopped ham, mixing with a spatula.
• Spread a sheet of aluminum foil on the table. In the center, place one slice of ham. Cover with a thick layer of the cream cheese mixture. Repeat until all the cheese and ham have been used up, ending with a slice of ham. Making an even rectangle, fold the foil over the sandwich. Wrap it tightly and refrigerate several hours or overnight.
• When ready to serve, make the dressing: In a bowl, combine the cream, ketchup, brandy, lemon juice, salt and pepper and blend together. Spread the shredded lettuce on a platter. Slice the ham sandwich into 5 portions. Arrange the portions on top of the lettuce, pour the dressing over the meat and garnish with sliced tomato. Serve chilled.