Napoleon pastry

Napoleon pastry

easy yet stunning pastry

prep: 15'
bake: 30'
12-15 pieces

Those days when store-bought frozen puff pastry did not exist in supermarkets in Iran, I always thought that making such a delicious pastry at home is strenuous work and a mission impossible. Who could believe it could be ready to melt in the mouth after an hour of work?


  • 1/2 pack of frozen puff pastry
  • 1/2 cups of store-bought whipped cream
  • confectionary sugar to dust


  • lightly flour a surface
  • place the thawed puff pastry squares on your surface
  • cut each in half to make 2 long rectangles
  • cover the baking tray with baking sheet
  • place the cut puff pastry on the tray
  • bake for 15-20 minutes in a 180°C oven or until the rectangles are puffed and baked through
  • take them out
  • let them cool
  • once cooled off, trim the top layer of each rectangle
  • set them aside
  • pipe the whipped cream onto each rectangle and place it back at the top
  • cover with confectionary sugar
  • you can also break some of the puff pastry and scatter them on top of the cream and then dust with confectionary sugar

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