Crispy Napoleon

Crispy Napoleon

Crispy Napoleon


For the dough:

Flour — 430 g
Cold butter — 270g
Water — 170 ml
Vinegar — 20 ml
Salt — a pinch

For the cream:

Softened butter — 400 g
Bank of condensed milk — 1 PC.


For the dough sift the flour. Add salt and cut into dice cold butter. Chop to a fine crumb in a food processor or with a knife. Mix water with vinegar and add to flour and butter.

Knead until a ball of dough. Leave in foil in the fridge for 30 minutes. Then on a floured surface roll out the dough into a square layer about 1 cm thick. To fold the envelope.

Roll out again and fold again. Repeat the folding 4 times, then put it in the refrigerator for 1 hour.

Divide the dough into 8-9 parts. Keep the dough not being in work, in the fridge. Roll out thin, almost to transparency, to prick it in several places and bake at 200 C until Golden brown (7 minutes +/-).

Cakes cool down completely.

For the cream softened butter, beat until very fluffy. Put the condensed milk and beat again a bit. Each cake to spread with thin layer of cream, actually only for bonding.

All rough edges of cakes to cut and crumble, even if the cut smeared in cream.

Decorate the baby cake and cut into cakes. Leave to soak for several hours in the refrigerator.

Bon appetit!

Crispy Napoleon

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