Dough to use: Either 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

1. Dough Preparation:
Thaw desired number of sheets or prepare bulk dough according to directions.

2. Makeup:
a. Use three 10″ x 15″ sheets. If using bulk dough, use enough to cover bottom of the pan.

b. Dock entire dough.

3. Panning:
(Standard 18″ x 26″ bun pan)
Line pan with baking paper. Add 2 pieces of docked 10″ x 15″ sheets per pan side by side.

4. Baking:
Bake in preheated 370º-380ºF oven for 20-30 minutes. Dough must be thoroughly baked to produce the best Napoleon. Important – If dough rises unevenly, dock more thoroughly or place a bun pan on the dough for the first 10 minutes of baking.

5. Finishing:
a. Cool. If bulk dough is used, cut into 3 equal pieces.

b. Spread ½” thick Bavarian custard on 2 pieces. Stack together.

c. Place third piece, upside down, on the other two.

d. Spread warm white fondant evenly on the top.

e. Make (quickly) 5-6 chocolate icing strips lengthwise (or diagonally).

f. Draw metal spatula across chocolate strips, at 90º angle, same or alternating direction each pass.

g. Cut into 25 portions after icing sets. May need to dip knife in warm water to ease cutting. Refrigerate.

Napoleon puff pastry

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