Napoleon Recipes

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NAPOLEON



Napoleon image

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

All-purpose flour, for work surface
1 3/4 pounds Puff Pastry dough
1/3 cup heavy cream
2 1/2 ounces dark semisweet chocolate, coarsely chopped (about 1/3 cup)
1/2 teaspoon corn syrup
1/4 ounce white chocolate, chopped (about 1 tablespoon)
Pastry Cream

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



Napoleons image

Provided by Food Network

Time 4h50m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen puff pastry, thawed
Flour for rolling out pastry
2 cups heavy cream
1/2 cup milk
1/2 cup sugar
1 vanilla bean, slit lengthwise
9 egg yolks, at room temperature
Confectioner's sugar, to taste

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



Napoleons image

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

1 ½ (17.5 ounce) packages frozen puff pastry sheets, thawed
¼ cup cornstarch
4 cups milk, divided
⅓ cup cake flour
⅞ cup white sugar, divided
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners' sugar
1 tablespoon lemon juice

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



Chocolate Phyllo Napoleon image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons cocoa powder
3 sheets thawed phyllo dough
6 tablespoons sugar
1/2 cup mascarpone
1/2 pint raspberries
Mint sprigs
Powdered sugar
Raspberry puree, optional

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



Savory Chocolate Napoleon image

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

Bittersweet chocolate, tempered
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
1 teaspoon paprika
Pinch salt
Pinch pepper

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



Neapolitan Napoleons image

Provided by Warren Brown

Categories     dessert

Time 4h30m

Yield varies on size of pastry pieces

Number Of Ingredients 12

1 3/4 cups all-purpose flour, sifted before measuring
2 cups sugar, divided
4 eggs
1 quart milk
1/8 teaspoon salt
1 vanilla bean, split
Packaged puff pastry, 1 or 2 sheets
Optional flavorings and color:
Strawberry or raspberry jam
Pistachios
Melted chocolate
Food coloring

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



French Napoleons image

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

2 sheets frozen puff pastry, thawed
1 cup cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix (or use chocolate)
1 cup Cool Whip
1 1/4 cups sliced fresh strawberries
powdered sugar

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)



Classic French Napoleon Recipe - (3.9/5) image

Provided by ctozzi

Number Of Ingredients 18

PUFF PASTRY:
1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
CREAM FILLING:
1/4 cup granulated or superfine sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup half and half or light cream
2 slightly beaten egg yolks
1/2 teaspoon vanilla extract
1/4 cup whipping cream
GLAZE:
2 cups sifted confectioners' sugar
1/4 teaspoon vanilla extract
2-3 tablespoons boiling water
FRUIT PRESERVE OR JAM FILLING: (optional)
1/3 cup seedless raspberry or strawberry jam or preserves
CHOCOLATE DRIZZLE TOPPING:
1 1/2 tablespoons melted semisweet chocolate

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 Dessert image

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

1 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 tablespoons 35% heavy whipping cream
1 teaspoon lemon zest
1 pint fresh raspberries
3 tablespoons confectioners' sugar, or as needed

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



Strawberry Napoleons image

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

1 (3.5 ounce) package instant vanilla pudding and pie filling
1 cup cold 2% milk
1 ½ cups non-dairy whipped topping, thawed
½ (17.25 ounce) package frozen puff pastry, thawed
1 pint fresh strawberries, thinly sliced
¼ cup confectioners' sugar

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)



Mille Feuille (Napoleon Pastry Sheets) image

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

1 (17.5 ounce) package frozen puff pastry dough, thawed
2 teaspoons white sugar, or as needed for dusting

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



Savory or Sweet Napoleon Sandwiches image

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

17 ounces frozen puff pastry, thawed
1 egg, beaten

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



Eggplant Napoleon image

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

6 eggs
1 ½ cups Italian-seasoned bread crumbs
2 eggplants, peeled and sliced into 1/3-inch rounds
cooking spray
15 leaves fresh basil, or as needed
6 large Roma tomatoes, sliced 1/8-inch thick
2 (6 ounce) balls fresh mozzarella cheese, sliced 1/8-inch thick

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



Coffee Napoleon image

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

1 package (14 ounces) store-bought puff pastry, thawed in refrigerator if frozen
Granulated sugar, for sprinkling
3 tablespoons heavy cream, plus more, as needed
2 tablespoons instant espresso powder
1/2 cup confectioners' sugar, sifted
Espresso Pastry Cream
1 ounce dark chocolate (70%), melted and cooled slightly

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.

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From alyonascooking.com


CLASSIC FRENCH NAPOLEONS - EASY AND DELICIOUS RECIPES
2015-04-03 Instructions. Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside. On a well-floured countertop, stack both pieces of thawed puff pastry on top of each …
From spicedblog.com


RECIPES ARCHIVE - THE NAPOLEON CO.
Preheat oven to 400F. Cut the potatoes into shoe strings.…. Sauces & Sides. 09/19.
From napoleon-co.com


READ DELICIOUS RECIPES ONLINE | NAPOLEON
Pepperoni Pan Pizza Recipe. Gigantic Skillet Cookie Dessert Recipe. Napoleon’s Crunch Wrap Extreme Recipe. Recipe for Eggs Bene-Duckt – A Unique Take on Eggs Benedict. Holiday Leg of Lamb with Honey Glaze. The Best Pimento-Cheese …
From napoleon.com


RECIPES | NAPOLEON
Holiday Leg of Lamb with Honey Glaze. The Best Pimento-Cheese Burger Recipe. Beer Braised Chicken Tacos Recipe. Barbecue Charcuterie Board Recipe. Recipe for Prosciutto-Wrapped …
From napoleon.com


RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT) RECIPE - THE …
2021-07-23 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 …
From thespruceeats.com


MILLE-FEUILLE: FRENCH NAPOLEON PASTRY RECIPE - THE SPRUCE …
2021-08-11 Once properly chilled, use a long, very sharp knife to cut 1/4 inch off the edges of the pastry all around to make a neat and evenly proportioned rectangle. Carefully transfer the …
From thespruceeats.com


EASY NAPOLEON CAKE WITHOUT CUSTARD CREAM (AND STEP-BY-STEP …
2016-03-31 How to make easy Napoleon Cake: Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. Roll each pastry sheet into a 15 by 10-inch …
From alyonascooking.com


BEST MASCARPONE NAPOLEON WITH FRESH BERRIES RECIPES - FOOD …
2011-04-13 Fold mascarpone into whipped cream, add sugar, vanilla and lemon zest, continue to fold only until combined. Set aside. In a small bowl, combine cinnamon and sugar. Set …
From foodnetwork.ca


RECIPES SEARCH | NAPOLEON
The Best Pimento-Cheese Burger Recipe. 08 April 2022. Whether you are a fan of the Masters, a golf enthusiast, or just want the best, cheesie. View. Yield. 6. Prep Time. 60 Min. Cook Time.
From napoleon.com


NAPOLEON CAKE - OLGA'S FLAVOR FACTORY
2018-07-20 Napoleon Cake. Hello. I’m Olga, a nurse by night, mama and foodie by day. Welcome to my online kitchen, where I share step by step recipes and kitchen tips, to make …
From olgasflavorfactory.com


CLASSIC FRENCH NAPOLEON (MILLE-FEUILLE) - CONFESSIONS OF A …
In a medium-sized bowl, whisk together egg yolks and cornstarch until well-combined. Set aside. In a medium saucepan, heat milk, sugar, vanilla, and salt until simmering. Slowly add heated …
From confessionsofaconfectionista.com


NAPOLEONES RECIPE - HOW TO MAKE BACOLOD'S DELICACY - AMIABLE …
2020-05-19 Add cornstarch and whisk until fully dissolved. Pour the warm milk gradually while stirring. Transfer in a small pot and cook in low heat. Continue stirring while cooking to avoid …
From amiablefoods.com


EASY NAPOLEON CAKE RECIPE (VIDEO) – MY ROI LIST
2022-05-23 Easy Cake base– For this quick and easy Napoleon recipe, you will need just store-bought puff pastry sheets (Pepperidge Farm brand) Custard– egg yolks, sugar, flour, …
From myroilist.com


NAPOLEON CAKE RECIPE - NATASHASKITCHEN.COM
2011-05-13 1. Whisk 2 eggs and 1 cup light brown sugar in a medium sauce pan – do not beat, just mix. 2. Whisk in milk and flour and put the pot on medium-low heat. 3. Cook the mixture, …
From natashaskitchen.com


NAPOLEON CAKE – CLASSIC RECIPE FOR POPULAR RUSSIAN LAYER CAKE
2021-05-31 Then roll out each piece thinly into a circle, bake at 210 °C for about 5 – 7 minutes each and let cool. Also roll out the leftover dough, bake and crumble. For the cream, mix eggs …
From inspirationforall.de


10 BEST NAPOLEON PASTRY DESSERT RECIPES | YUMMLY
2022-05-05 Napoleon Dessert with Caramel Mascarpone Filling Frosting and Fettuccine cornstarch, Fuji apples, dried apples, heavy cream, caramel sauce and 6 more A Quick and …
From yummly.com


NUTELLA NAPOLEON RECIPE (EASY, IMPRESSIVE DESSERT) | KITCHN
2021-09-18 Using a long, serrated knife and gentle sawing motion, trim the edges. Cut crosswise into 3 equal strips, each about 4 inches wide. To assemble, place one pastry strip …
From thekitchn.com


BEST NAPOLEON CAKE EVER! - LET THE BAKING BEGIN!
2013-07-25 Temper eggs: Temper the egg yolk mixture by slowly pouring the hot milk in, all the while mixing. Adding the hot milk gradually will prevent the eggs from curdling and separating. …
From letthebakingbegin.com


RECIPE HUB - NAPOLINA
Eat well and bring the taste of Italy into your life with dishes that are bursting with colour and packed with flavour, just like this classic Spaghetti Bolognese - a perfect meal for the whole …
From napolina.com


NAPOLEONES RECIPE
2011-11-15 Napoleones Recipe Napoleones and Piaya are two of Bacolod City's popular confectioneries. Here's the recipe of the famous Napoleones which was first popularized by …
From pinoyrecipe.net


BEST CHOCOLATE HAZELNUT NAPOLEON RECIPES | BAKE WITH ANNA …
To qualify as a red velvet cake, ingredients must include cocoa powder, buttermilk, white vinegar and baking soda. The vibrant red colour is achieved with food colouring, but I also provide a …
From pinterest.ca


BEST CARAMEL NAPOLEON RECIPES | FOOD NETWORK CANADA
2009-10-28 Step 1. In a covered pot over high heat, bring 1 cup sugar, corn syrup and 1/4 cup water to a boil. Remove lid and let sugar boil, brushing sides of the pot with water …
From foodnetwork.ca


RECIPES FOR NAPOLEON GRILLS | THE SAUCE | ATBBQ.COM
2022-03-08 Chicken Tinga is a delicious and popular Mexican dish comprised of shredded chicken in a tomato and chipotle sauce. This week Chef Tom shares his recipe for the …
From atbbq.com


NAPOLEON DESSERT (FRENCH NAPOLEON PASTRY RECIPE) - IZZYCOOKING
2021-07-01 Best Napoleon Dessert Recipe. Napoleon Dessert is a classic blend of flaky pastry and creamy filling with a rich yet light taste and texture. Similar to mile Feuille, it can be paired …
From izzycooking.com


HOMEMADE NAPOLEON RECIPE | LAURA IN THE KITCHEN - INTERNET …
Preparation. 1) To make the custard, add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine. 2) Place your custard over …
From laurainthekitchen.com


HOW TO MAKE NAPOLEON | EASY STRAWBERRY NAPOLEON PUFF PASTRY
About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
From youtube.com


NAPOLEON DESSERT | CLASSIC FRENCH PASTRY
2022-01-21 Preheat the oven to 400 degrees F (204.4 degrees C) and cover a baking sheet with parchment paper. Unfold both sheets of pastry and divide each into thirds by cutting along the …
From ofbatteranddough.com


NAPOLEON - WIKIPEDIA
Napoleon Bonaparte (born Napoleone di Buonaparte; 15 August 1769 – 5 May 1821), and later known by his regnal name Napoleon I, was a French military and political leader who rose to …
From en.wikipedia.org


BBQ RECIPES & BBQ MEAL IDEAS | NAPOLEON
Recipe for Wagyu Tenderloin in a Salt Crust. Recipe for Cajun-Style Wings with Beer Sauce. Vegan Mushroom Steaks on the Barbecue. Recipe for Piggy Pizza – The Ultimate Meat Pizza. Recipe for Vegan Chocolate Cake on the Barbecue. Smoky Brined Pork Chop Recipe with Sweet Potatoes and Brussels Sprouts. Smoky Bourbon Butter Roast of Beef Recipe.
From napoleon.com


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