Napoleons Hat Cookies 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.

NAPOLEON'S HAT COOKIES (NAPOLEONSHATTE)

Steps:

• Mix together flour and shifted icing sugar.
• Cut the butter in small pices and cut it into the flour/sugar mix until the texture is coarse.
• Add the egg yolk and water and quickly work the dough together.
• Place the dough in the fridge for at least 30 minute.
• Roll the marzipan into 40 small balls, set aside.
• Heat oven to 400°F.
• Roll out the cold dough on a workspace dusted with flour until the dough is very thin (0.1 inch). It should be as thin as possible without breaking.
• Use a cup or round cookie cutter with 2 inch diameter and cut out 40 round cookies. Gather and roll out cookie dough repeatedly as you go along to use up all dough.
• Place one marzipan roll in the middle of each round cookie.
• Gather the round cookie dough with three fingers and press around the marzipan ball; the form of the cookie should now look like Napoleon's hat (3 flaps sticking out).
• Place the 'hats' on baking sheets lined with parchment paper and bake for 8 min until sligtly golden.
• Let cool.
• Melt chocolate over a double boiler and dip the three flaps of the hat in the chocolate.
• Cool and enjoy!

NAPOLEON'S HAT (COOKIES)

Steps:

• Preheat oven to 375°F.
• Sift flour and salt.
• In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds.
• Add sugar and beat until fluffy.
• Add egg yolks and vanilla; beat well.
• Add dry ingredients to beaten mixture and beat until well combined.
• Cover and chill 1 hour.
• For almond paste filling:
• Beat egg whites and cream of tartar until soft peaks form.
• Gradually add powdered sugar, beating until stiff peaks form
• Fold in ground almonds.
• Set aside.
• On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness.
• Cut into 3 inch circles (I use a glass).
• Place 1 rounded teaspoon of the almond filling in center of each.
• Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed.
• Place 2 inches apart on a cookie sheet, no need to grease, I do however use parchment paper.
• Bake for 10 to 12 minutes.
• Remove and let cool on wire rack.

NEAPOLITAN COOKIES I

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
• Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
• Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.