RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT)
Steps:
- Gather the ingredients.
- In a large bowl, beat together the butter and sugar together until creamy.
- Fold in the sour cream, stiffly beaten egg whites, vodka, and salt.
- Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
- Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
- When ready to bake, preheat the oven to 375 F and butter a baking sheet and dust with flour.
- Divide the pastry dough into 10 pieces. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle.
- Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork.
- As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.
- Gather the ingredients.
- Pour the milk into a large saucepan and heat, but do not boil.
- In a large bowl, beat together the egg yolks, egg white, and sugar until creamy.
- Add 6 tablespoons flour and mix well.
- Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
- Add the butter and vanilla and stir until smooth.
- Remove from the heat and set aside to cool. Stir frequently as the mixture cools.
- Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
- Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer.
- Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours.
- When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
- Use an electric knife to get nice, clean cuts and serve.
- Enjoy!
Nutrition Facts : Calories 772 kcal, Carbohydrate 84 g, Cholesterol 344 mg, Fiber 1 g, Protein 17 g, SaturatedFat 23 g, Sodium 179 mg, Sugar 64 g, Fat 41 g, ServingSize 1 Napoleon cake (9 servings), UnsaturatedFat 0 g
NAPOLEON TORTE
This delicious torte takes some time to assemble, but it is well worth the effort. For a variety you may add chopped fresh fruit or berries, melted chocolate, or chopped nuts may be added to the fillings. This recipe is baked in Ukraine too.
Provided by Olha7397
Categories Dessert
Time 37m
Yield 1 cake, 30 serving(s)
Number Of Ingredients 13
Steps:
- To make pastry, cut butter into flour until crumbly and blend in sour cream.
- Form dough into 10 balls.
- Cover each with wax paper and refrigerate overnight.
- Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
- Prick all over and bake at 350 degrees F.
- for 7 to 10 minutes.
- Cool.
- To make filling# 1--Mix together sugar, flour and salt in top of double boiler.
- Gradually add hot milk, stirring constantly.
- Cook and stir until mixture thickens.
- Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
- Cook for 2 minutes.
- Cool, then add vanilla.
- To make filling# 2--Pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
- Add egg yolks slowly in a thin stream, stirring constantly.
- Add vanilla.
- Cook and stir for 10 minutes.
- CHILL.
- Beat butter until fluffy, then slowly beat in chilled milk mixture.
- TO ASSEMBLE TORTE: Place one layer of pastry on a platter and spread with either filling.
- Continue stacking, alternating fillings, until 1 layer of pastry remains.
- Frost top and sides with remaining filling.
- Crush remaining pastry layer and cover torte with crumbs.
- Refrigerate for several hours.
- Serves 30.
Nutrition Facts : Calories 393.3, Fat 26.1, SaturatedFat 16, Cholesterol 129.8, Sodium 202.7, Carbohydrate 34.8, Fiber 0.5, Sugar 19.6, Protein 6
NAPOLEON TORTE
Posted by request. Times do not include chill times and are estimates. Sounds good, albeit labor-intensive. Adapted from two Napoleon Torte recipes from recipegoldmine.com and cdkitchen.com, so it is somewhere between the Lithuanian and Ukranian version of this torte.
Provided by Roosie
Categories Dessert
Time 2h
Yield 1 torte, 20 serving(s)
Number Of Ingredients 20
Steps:
- Dough: Cut butter into flour then blend in the sour cream and water.
- Form 8-12 balls, then flatten into discs, wrap in plastic wrap and refrigerate overnight.
- The next day, remove the dough from the refrigerator and let sit 15 minutes or until dough is pliable enough to be rolled out.
- Roll each disc into a paper-thin circle on a lightly-floured surface, then prick all over with a fork and bake at 375F for 7-10 minutes or until golden brown.
- A pizza pan or a stone makes a good surface for cooking your layers.
- Each layer must be cooked individually.
- If your dough gets too soft while you are rolling and baking, put it back in the refrigerator until it is hard enough again.
- Filling#1: Mix sugar, flour and salt in top of double boiler.
- Gradually add hot milk, stirring constantly.
- Keep on heat, stirring until mixture thickens.
- Spoon a small amount of milk mixture gradually (~1/4c) into your egg yolks, mix thoroughly.
- This will prevent your eggs from cooking by gradually raising their temperature.
- After you have spooned the milk mixture into the eggs, pour the eggs into the milk mixture.
- Cook for 2 minutes.
- Cool, then add vanilla and extras if desired.
- Filling#2: Add both cans of milk to top of double boiler and cook, stirring frequently, until thickened (~30min).
- Add egg yolks slowly in a thin stream, stirring constantly.
- Add vanilla.
- Cook and stir for 10 minutes.
- Chill in refrigerator.
- Beat butter until fluffy, then slowly beat in chilled milk mixture.
- Add extras if desired.
- Assembly: Place one layer of pastry on a platter and spread with filling.
- Continue stacking, alternating fillings, until 1 layer of pastry remains.
- Frost top and sides of torte with your remaining filling.
- Crumble the last pastry layer and sprinkle over torte.
- Refrigerate for several hours.
NAPOLEONS
Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.
Provided by Katherine
Categories Bread Yeast Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g
COFFEE NAPOLEON
The Napoleon is best eaten the same day. Martha made this recipe on episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes one 11-by-5-inch napoleon
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Roll out puff pastry on parchment to 11-by-15-inch rectangle. Sprinkle with sugar to evenly coat. Roll out again so sugar adheres to pastry. Trim to three 11-by-5-inch rectangles. Spray a rimmed baking sheet lightly with water and transfer pastry rectangles to baking sheet; freeze until firm, about 20 minutes. Divide rectangles between two parchment-lined rimmed baking sheets. Top each with a wire cooling rack and bake until beginning to turn golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.
- In a small bowl, whisk together heavy cream and espresso powder. Add confectioners' sugar and whisk until smooth. If glaze is too thick to pour, add additional cream, 1 teaspoon at a time, until glaze reaches a pourable consistency.
- Assemble Napoleon: place one pastry rectangle on work surface. Top with half of pastry cream, spreading in an even layer. Top with a second pastry rectangle, pressing gently to adhere. Repeat with remaining pastry cream and pastry rectangle, with the flattest surface facing upward. Pour glaze on top and spread evenly using an offset spatula to cover. Fill a small pastry bag fitted with a very small plain tip (#1 or #2) with melted chocolate. Pipe lines of chocolate crosswise over the glaze, about 1/2 inch apart. Drag the tip of a wooden skewer down the length of the glazed pastry, in alternating directions, to create a decorative pattern. Refrigerate up to 1 hour before slicing with a serrated knife.
RASPBERRY NAPOLEONS DESSERT
Raspberry Napoleons are an incredibly easy and tres delicieux summertime dessert. The combination of a crisp puff pastry with sweet cream cheese and raspberries is hard to beat. The size of Napoleons you make is really up to you. I find that a 3x3-inch square is usually a good size, but use your own discretion.
Provided by Baker's Daughter
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
- Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
- Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 23.7 g, Cholesterol 17.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 118.4 mg, Sugar 8.6 g
NAPOLEON
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
- Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
- Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
- Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
- Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.
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NAPOLEONS | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (2)Total Time 2 hrs 36 minsServings 8Calories 480 per serving
- To make the filling: In a medium-sized saucepan, stir together 1 1/2 cups (340g) of the milk, sugar, salt, and vanilla bean. (If you're using vanilla extract you’ll add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Meanwhile, in a medium bowl whisk the cornstarch and egg yolks with the remaining 3/4 cup (170g) milk until smooth and lump-free.
- Slowly whisk about one-third of the hot milk mixture into the egg mixture, then pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens and the boiling bubbles reach the center of the saucepan.
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