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Shirini Napeloni (Napoleon Pastry)

Posted on 2012-03-01
Shirini Napeloni (Napoleon Pastry)
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Napoleon pastry, also known as mille-feuille is a simple French dessert made of several layers of thin, crispy puff pastry alternated with layers of pastry cream or whipped cream. The top layer is often dusted with powdered sugar. The combination of the crisp pastry and creamy filling makes it a rich and elegant treat.

It pairs well with coffee or tea, making it a popular choice for a refined dessert or a special treat during afternoon tea.

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Shirini Napeloni (Napoleon Pastry)

Yield: Serves 10-12

Ingredients:
  • 2 sheets frozen puff pastry (each sheet 10x10 inch)
  • 3 cups whipping cream 35%
  • 3/4 cup powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 2 teaspoons rosewater, optional
Instructions:

Defrost the puff pastry overnight in the refrigerator (or according to the package directions).

Line 2 cookie sheets with parchment paper. Unroll the defrosted puff pastry and place on the prepared cookie sheets.

Shirini Napeloni (Napoleon Pastry)

Poke holes all over the pastry with a fork or it will puff up.

Shirini Napeloni (Napoleon Pastry)

Preheat oven to 400 degrees F.

Place the baking sheets on the middle rack of the oven and bake for 15-20 minutes or until they are puffed and light golden brown.

Let the puffs cool for about 20 minutes. Then cut each sheet horizontally into 2 layers.

Shirini Napeloni (Napoleon Pastry)

Basically making 4 sheets. We need 3 of them for the actual layers and 1 sheet for decorative crumbs.

To make the decorative crumb coating, crumble one of the sheets with your fingers. Set aside.

Shirini Napeloni (Napoleon Pastry)

Place whipping cream, powdered sugar, rosewater and vanilla extract in a mixing bowl. Beat until stiff peaks form, about 8-10 minutes (I used electric mixer). Set aside.

Shirini Napeloni (Napoleon Pastry)

Put a layer of puffs down first.

Shirini Napeloni (Napoleon Pastry)

Using spatula, place a generous amount of cream mixture on the puff pastry sheet and spread it evenly.

Shirini Napeloni (Napoleon Pastry)

Repeat for all the layers, gently press down on to make it more compact. Spread the cream on top.

Shirini Napeloni (Napoleon Pastry)

Spread the crumbs on top of the upper cream layer.

Shirini Napeloni (Napoleon Pastry)

Then dust generously with powdered sugar.

Shirini Napeloni (Napoleon Pastry)

Use a sharp knife and cut all the way through to the bottom. Refrigerate for at least 3 hours and serve with a cup of tea.

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Filed under: Dessert

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Shirini Napeloni (Napoleon Pastry)
Shirini-Napeloni
  
Never miss a recipe!

Comments

Posted by Cooking and Cooking on 2017-12-14
@Eskandari, I don't recommend using whipped cream for Shirini Napeloni because whipped cream loses its consistency too fast. I hope it helps :)
Posted by Eskandari on 2017-12-13
Hi, can you substitute the whipping cream for Whipped cream by any chance? Xxx Saba
Posted by Hannah on 2016-06-15
I can't believe how easy this recipe is! It was so delicious I'm making it again- it's so much better than having to pay £3 a slice at my local Iranian bakery
Posted by Colette @ JFF! on 2013-03-20
Breakfast of Champions!
Posted by shana on 2012-06-22
It was great, you make it easy and available. Thank you so much
Posted by savita on 2012-03-05
nice
Posted by Mika N on 2012-03-01
looks delicious.
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