Napoleons have always been among my favorite desserts. I have made them three times. They are very very very labor intensive. I had dinner guests coming last saturday evening, and one of my guests LOVES napoleons. So I decided to give it one more go. Here are some pics.
I have had some problems with the pastry, though. I used the “Quick” puff pastry dough, since I have read that this works better for napoleons. You can roll it thinner than classicand therefore you don’t have the slice the baked pastry in to thinner sheets. Rose directs you to prick it all over with a fork before baking. This is what I did the first two times I made the dessert, and the pastry didn’t rise evenly, no matter how much I pricked the dough. This time I decided to bake the pastry with a second sheet pan on top of the dough (this is the direction she gives for classic puff pastry)...and I have seen this indicated in other recipes for the quick puff pastry as well. In this case, it did puff/rise evenly, but the texture wasn’t as tender and flaky. Has anyone else made them, and what have been your experiences with the dough?
In any event, they disappeared!
Here are a couple of pics. I’m not sure why I used the piece that was slightly lop-sided…but in any event…here are the whole pastry, and one serving.