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.
NAPOLEONS
Provided by Food Network
Time 4h50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- On a lightly floured surface roll out the pastry to 1/16-inch thick. Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick surface all over and chill for 30 minutes. Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment paper and weight down with a second sheet pan. Bake pastry for 10 minutes. Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown. Transfer pastry to a cooling rack.
- Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar. Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean. Bring to a boil. Remove pan from heat and allow to steep for one hour. Discard the bean or reserve for another use.
- Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish. Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool; cover and chill for several hours or overnight. To assemble: Transfer pastry to a flat surface. Using a ruler measure out three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a gentle sawing motion. With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it. Transfer a second piece of custard to fill the first layer. Top with a second strip of pastry, smooth side up, and repeat process. If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
- Using a serrated knife carefully slice the napoleon into individual serving pieces. Sift confectioner's sugar over the napoleon to form a thick coating. Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
- Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura
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
CHOCOLATE PHYLLO NAPOLEON
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the butter and cocoa to make "cocoa butter".
- Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with cocoa butter. Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top. Brush with cocoa butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with cocoa butter, and sprinkle with sugar. Cover the stack with parchment paper. Place another pan on top to weight it down. Then place another, empty sheet pan on the very top. (This is to keep the phyllo from buckling during baking).
- Bake for 15 to 20 minutes, until the phyllo is dark brown. It's very difficult to tell, as it's so chocolate-y looking as it is. Remove the whole stack of sheet pans and let cool (do not unstack the pans).
- To assemble the dessert, break the phyllo up into random pieces about 3-inches square. Place a dab of mascarpone on each of 4 plates and press 1 phyllo piece down on it. Spoon on a heaping tablespoon of mascarpone in the center and surround it with raspberries. Place another phyllo piece on top and repeat, topping off with a final phyllo piece. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired.
SAVORY CHOCOLATE NAPOLEON
For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give the finished hors d'oeuvre a nice contrast.
Provided by Food Network
Categories dessert
Time 15m
Yield 40 napoleons
Number Of Ingredients 6
Steps:
- Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
- Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
- Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!
NEAPOLITAN NAPOLEONS
Provided by Warren Brown
Categories dessert
Time 4h30m
Yield varies on size of pastry pieces
Number Of Ingredients 12
Steps:
- Because the pastry cream needs to be removed from the saucepan immediately, prepare a medium sized bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
- In a large bowl, whisk together the flour with 1 cup of the sugar as well as the eggs until incorporated. The mixture will be very thick.
- In a medium saucepan over medium heat, combine the milk, the remaining cup of sugar and the salt. With a pairing knife, scrape the inside of the vanilla bean and place contents into the saucepan. Cook the mixture, stirring occasionally to prevent scalding. Remove from heat when the milk just begins to simmer. While whisking constantly, slowly pour about half of the milk in a thin stream into the flour mixture. Once the 2 mixtures are combined, continue whisking the combined flour and milk and return the contents to the saucepan with the remaining milk. Place the saucepan on medium heat while whisking constantly. Cook the mixture until it thickens, approximately 2 minutes. Immediately remove the pan from the heat as soon as the first bubble breaks the surface of the pastry cream.
- Pour the hot pastry cream into the strainer or food mill over a medium sized bowl. With a spatula, push the cream through the strainer or food mill. To prevent a skin from forming, place plastic wrap directly on the surface of the cream and refrigerate for 3 to 4 hours, or overnight.
- Have packaged puff pastry unrolled on cutting board. Bake the puff pastry according to package directions. Spread layers of pastry cream between the baked puff pastry alternating optional flavors. Garnish with fruit or nuts and sprinkle with powdered sugar.
FRENCH NAPOLEONS
These are to die for!!! They are so easy, yet look so elegant!!! I usually use a heart-shaped cookie cutter, but have also done squares, diamonds, etc. This is a must make for Valentine's Day at my house! But would be wonderful for any holiday or romantic dinner.
Provided by Charmie777
Categories Dessert
Time 30m
Yield 18 napoleons
Number Of Ingredients 6
Steps:
- On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness.
- Using a shaped cookie cutter of your choice (I prefer hearts), cut out 9 Napoleons per sheet.
- Place on ungreased baking sheets.
- (If your dough has become too warm, place in refrigerator to chill. The pastry will not "puff" well if warm.).
- Bake at 400º for 8-11 minutes or until golden brown.
- Remove to wire racks to cool.
- In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.
- Split puff pastry shapes in half.
- Place bottom halves on serving plates.
- Spoon filling over each; top with strawberries. I make the points of the slices stick out over the edges.
- Top with pastry tops. (Add just a dab of filling on top of strawberries so the pastry top will stick.).
- Sprinkle with powdered sugar.
- Serve immediately.
Nutrition Facts : Calories 195.7, Fat 12, SaturatedFat 3.9, Cholesterol 1.9, Sodium 152.8, Carbohydrate 19.6, Fiber 0.6, Sugar 6.6, Protein 2.6
CLASSIC FRENCH NAPOLEON RECIPE - (3.9/5)
Provided by ctozzi
Number Of Ingredients 18
Steps:
- PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.
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
STRAWBERRY NAPOLEONS
This delicious, attractive, and (most importantly) super-easy puff pastry recipe can easily be made low-fat by using fat-free whipped topping and skim milk. This recipe should be enjoyed the same day for best results. Enjoy!
Provided by PESTANO
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
- Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
- Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
- Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 37 g, Cholesterol 2.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 268.2 mg, Sugar 20.1 g
MILLE FEUILLE (NAPOLEON PASTRY SHEETS)
You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 683 calories, Carbohydrate 57.3 g, Fat 46.7 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 11.8 g, Sodium 305 mg, Sugar 3 g
SAVORY OR SWEET NAPOLEON SANDWICHES
You all know the sweet bakery Napoleons, layered with custard and laced with chocolate. This savory version uses frozen puff pastry, baked and split; then the crispy layers are filled to make tiny sandwiches. I have included a list of sandwich spread suggestions after the directions.
Provided by Nana Lee
Categories Savory
Time 33m
Yield 30 appetizers, 12-15 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400º F.
- Thaw pastry according to package directions.
- Unfold pastry onto floured surface.
- Cut each sheet into three strips, following the fold lines, then cut each strip into 5 pieces.
- You should then have 30 pieces total, using both pastry sheets.
- Place on parchment lined baking sheets, 15 pieces per sheet, and brush top with egg. (Don't let egg drip down sides of pastry, because that will stop the dough from expanding as it bakes.)
- Bake pastries at 400º F for 15-18 minutes until well puffed and golden brown.
- Cool on wire racks.
- Split the pastries in half, place on ungreased cookie sheet split side down, and bake once more at 400 degrees for 3 minutes to crisp the bottoms.
- Fill each set of layers with your choice of fillings or sandwich spreads - I recommend ham salad, any cheese spread, traditional sandwich fillings, or roasted vegetables.
- SANDWICH SPREADS RECIPES SUGGESTIONS:.
- Cottage Cheese Sandwich Spread.
- Creamy Cheese Spread.
- Crunchy Thyme Chicken Sandwich Spread.
- Curried Chicken Sandwich Spread.
- Egg Salad Sandwich Spread.
- Ham, Cheese and Corn Sandwich Spread.
- Hummus Sandwich Spread.
- Olive Spread.
- Pimento Cheese.
- Shrimp Salad Sandwich Spread.
- Spinach Pesto Spread.
- Tofu Egg Salad Sandwich Spread.
- Turkey Cucumber Sandwich Spread.
- Wild Rice Chicken Sandwich Spread.
Nutrition Facts : Calories 227.4, Fat 15.7, SaturatedFat 4, Cholesterol 17.6, Sodium 105.8, Carbohydrate 18.1, Fiber 0.6, Sugar 0.3, Protein 3.5
EGGPLANT NAPOLEON
Delicious, elegant, and flavorful layered eggplant dish. Wonderful presentation for guests! Delicious alongside pasta with fresh tomato and basil sauce. Enjoy!
Provided by Brooke Elizabeth
Categories Fruits and Vegetables Vegetables Eggplant
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk eggs together in a deep container. Pour bread crumbs in another deep container.
- Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.
- Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices.
- Preheat oven to 275 degrees F (135 degrees C).
- Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices.
- Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 35.5 g, Cholesterol 230.9 mg, Fat 19.3 g, Fiber 8.5 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 686 mg, Sugar 9.5 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.
More about "napoleon recipes"
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.
EASY NAPOLEON PASTRY | RECIPE - FRUGAL LIVING NW
From frugallivingnw.com
12 QUICK NAPOLEONS RECIPE IDEAS | NAPOLEONS RECIPE, YUMMY FOOD ...
From pinterest.ca
NAPOLEON CAKE (NAPOLYEON TORT) - SOMEBODY FEED SEB
From somebodyfeedseb.com
EASY NAPOLEON CAKE FROM SCRATCH - ALYONA’S COOKING
From alyonascooking.com
CLASSIC FRENCH NAPOLEONS - EASY AND DELICIOUS RECIPES
From spicedblog.com
RECIPES ARCHIVE - THE NAPOLEON CO.
From napoleon-co.com
READ DELICIOUS RECIPES ONLINE | NAPOLEON
From napoleon.com
RECIPES | NAPOLEON
From napoleon.com
RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT) RECIPE - THE …
From thespruceeats.com
MILLE-FEUILLE: FRENCH NAPOLEON PASTRY RECIPE - THE SPRUCE …
From thespruceeats.com
EASY NAPOLEON CAKE WITHOUT CUSTARD CREAM (AND STEP-BY-STEP …
From alyonascooking.com
BEST MASCARPONE NAPOLEON WITH FRESH BERRIES RECIPES - FOOD …
From foodnetwork.ca
RECIPES SEARCH | NAPOLEON
From napoleon.com
NAPOLEON CAKE - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
CLASSIC FRENCH NAPOLEON (MILLE-FEUILLE) - CONFESSIONS OF A …
From confessionsofaconfectionista.com
NAPOLEONES RECIPE - HOW TO MAKE BACOLOD'S DELICACY - AMIABLE …
From amiablefoods.com
EASY NAPOLEON CAKE RECIPE (VIDEO) – MY ROI LIST
From myroilist.com
NAPOLEON CAKE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
NAPOLEON CAKE – CLASSIC RECIPE FOR POPULAR RUSSIAN LAYER CAKE
From inspirationforall.de
10 BEST NAPOLEON PASTRY DESSERT RECIPES | YUMMLY
From yummly.com
NUTELLA NAPOLEON RECIPE (EASY, IMPRESSIVE DESSERT) | KITCHN
From thekitchn.com
BEST NAPOLEON CAKE EVER! - LET THE BAKING BEGIN!
From letthebakingbegin.com
RECIPE HUB - NAPOLINA
From napolina.com
NAPOLEONES RECIPE
From pinoyrecipe.net
BEST CHOCOLATE HAZELNUT NAPOLEON RECIPES | BAKE WITH ANNA …
From pinterest.ca
BEST CARAMEL NAPOLEON RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPES FOR NAPOLEON GRILLS | THE SAUCE | ATBBQ.COM
From atbbq.com
NAPOLEON DESSERT (FRENCH NAPOLEON PASTRY RECIPE) - IZZYCOOKING
From izzycooking.com
HOMEMADE NAPOLEON RECIPE | LAURA IN THE KITCHEN - INTERNET …
From laurainthekitchen.com
HOW TO MAKE NAPOLEON | EASY STRAWBERRY NAPOLEON PUFF PASTRY
From youtube.com
NAPOLEON DESSERT | CLASSIC FRENCH PASTRY
From ofbatteranddough.com
NAPOLEON - WIKIPEDIA
From en.wikipedia.org
BBQ RECIPES & BBQ MEAL IDEAS | NAPOLEON
From napoleon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love