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OPEN-FACED NAPOLEONS (MILLE FEUILLE)

February 17, 2018

 

Napoleons, oh my! I love this traditional French dessert. I really enjoy going back to the traditional dishes every once in a while. Sometimes coming up with a new and creative twist to a traditional dish turns it into something extraordinary. You will marvel at the beauty and simplicity of this dish. They are a creamy, flaky, and sweet goodness. This pastry is satisfying and perfect in every way. These gorgeous pastries are very easy and quick to make. Last minute guests coming over? Don't worry! These open faced Napoleons come together in 45 minutes. By the time you serve your snacks, appetizers, and/or dinner, these beauties will be ready to be put together and served. They are very appealing and delicious! If you put these in front of me, I would finish them all. I have a sweet tooth and no self control when it comes to sweets.

 

 

Puff pastry is difficult to make at home, so thank God for prepackaged frozen puff pastry. I always have a pack in my freezer. It's a very versatile ingredient. You can use it to make appetizers, side dishes, main dishes, desserts, and everything in between. I love working with puff pastry. Using these frozen puff pastry sheets makes Napoleons easy to put together. The crunch in every bite with the smooth pastry cream makes an amazing combination.

 

 

Ingredients:

  • 16 (2X2) pieces of puff pastry

  • Strawberries

Pastry Cream

  • 1 Cup milk

  • 1/2 Cup sugar

  • 1 egg

  • 1 1/2 tablespoons flour

  • 1/4 teaspoon vanilla sugar

  • 1/4 stick unsalted butter

Directions:

  1. Preheat oven to 350 degrees F.

  2. Cut puff pastry into 16 2x2 pieces. Place on tray and place in oven for 10-15 minutes or until golden brown.

  3. In the meantime, make custard. In a saucepan, whisk milk, sugar, egg, flour, and vanilla sugar. Bring to boil, continuously stirring.

  4. Remove from heat, add butter and mix in well.

  5. Place in fridge. Let cool & thicken before using about 2 hours.

  6. Once cooled, place one tablespoon on each piece of puff pastry. Top with slice of strawberry and powdered sugar. 

 

 

 

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