Pan-Fried Napoleon
Pan-fried Napoleon is a simple and quick version of the familiar dessert. Layers of puff pastry are fried in a pan and then covered with a delicate cream. This is a great way to enjoy your favorite dessert without much effort.
Ingredients
- Egg1 piece
- water80 ml
- Milk600 ml
Instructions
10 steps- 1
Mix margarine and butter with flour. Add egg, salt, and water. Knead the dough.
15 min
- 2
Divide the dough into 12 parts, wrap in cellophane and refrigerate for 30-50 minutes.
40 min
- 3
Roll out each ball and bake on a medium-heated pan for one minute on each side, until the layers are nicely browned.
15 min
- 4
To prepare the cream, add sugar to 500 ml of milk and bring to a boil.
5 min
- 5
In the remaining 100 ml of milk, dissolve flour, vanilla, and egg.
2 min
- 6
Pour this mixture into the boiling milk and stir constantly. Once the cream thickens, remove from heat and let it cool.
5 min
- 7
Whisk butter into the cooled cream.
5 min
- 8
Trim the uneven edges of the layers.
5 min
- 9
Spread cream on each layer, sprinkle with ground almonds or walnuts, stack them on top of each other, press lightly. Sprinkle the crushed trimmings on top.
10 min
- 10
Refrigerate the finished cake to soften.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes