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Napoleones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 9 1x
  • Category: Dessert
  • Cuisine: Filipino

Description

Napoleones is a Filipino dessert/snack dish and pasalubong item prepared with a small square flaky pastry layers filled with custard filling and topped with sugar glaze.


Ingredients

Units Scale

Pastry

  • 3 sheets store-bought puff pastry

Custard

  • 4 large egg yolks
  • 1 1/3 cups milk
  • 1/3 cup cream
  • 1/2 cup sugar, divided
  • 3 1/2 tbsp cornstarch
  • 30 g butter, room temperature
  • 2 tsp vanilla extract

Glaze


Instructions

  1. Prepare your puff pastry sheets. Stack each sheet on top of each other so that you have a three-layer pastry.
  2. Cut the pastry into 9 equal parts by slicing it into three sections horizontally and vertically. Set this aside then place it in the refrigerator to chill.
  3. Prepare your custard. In a pot pour milk, cream and 1/4 cup sugar then bring to a slow boil once it starts boiling reduce heat to low.
  4. In a separate bowl sift together 1/4 cup sugar and cornstarch.
  5. Add egg yolks to the sugar and cornstarch mixture and whisk to combine. Add 1 cup from the warm milk slowly into the mix while continuously whisking
  6. Add this mixture to the remaining warm milk in the pot and heat gently on low heat. Constantly whisk until custard thickens this will take around 4-5 minutes.
  7. Turn off heat then add the butter and vanilla, continue whisking until well incorporated.
  8. Transfer everything into a bowl then cover with cling warp then let it cool.
  9. Bake the pastry. Remove the puff pastry from the fridge, place it in a baking pan then bake in a 180C preheated oven for 45 minutes or until golden brown. Remove from oven then set it aside and let it cool down.
  10. Prepare you glazing, in a bowl add the powdered sugar, gradually add milk a tablespoon at a time while continuously mixing. Continue mixing until you achieve a silky and thick consistency. Set aside.
  11. When your pastry is cool enough to handle, cut each pasty in the middle using a bread knife. Spread a good amount of custard on top then close the puff pastry. Drizzle sugar glazing on top then set aside. Do it with the rest of the puff pastry. Serve.