Napoleon cake made from ready-made puff pastry

A quick and easy cake made from ready-made puff pastry! Napoleon cake is very easy to prepare from ready-made puff pastry and boiled condensed milk! A good recipe for unexpected guests or if you suddenly want to create a small holiday for yourself. The cake is very tasty, with a huge amount of cream!

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Napoleon cake made from ready-made puff pastry

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	453 kcal
Belkov:	6 g
Zhirov:	33 g
Carbohydrates:	33 g
Used:	8 / 46 / 46
H 3 / C 45 / B 52

Production time: 9 h

Step-by-step production

Step 1:

In order to prepare a Napoleon cake from ready-made puff pastry, prepare yeast-free puff pastry (store-bought, frozen), boiled condensed milk and good quality natural butter.

Step 2:

Puff pastry needs to be thawed so that it becomes soft and pliable. Divide the dough into so many pieces so that the cakes come out uniform in size (3-4 pieces). The dough can be rolled out a little. Place the shortcakes on a baking sheet lined with parchment paper. Make several punctures in the dough with a fork. Place in the oven and bake at 180 degrees for about 25 minutes. The dough should rise and brown.

Step 3:

Next, you need to combine softened butter and boiled condensed milk in a large bowl. Carefully stir the indicated ingredients until a very homogeneous cream comes out.

Step 4:

The finished cakes need to be removed from the oven, cooled and placed on a wide board, and then assembled. I coated any shortbread with the resulting cream made from butter and boiled condensed milk. The cream must be spread liberally and generously. I pressed the coated shortcakes with my palm to reduce the height.

Step 5:

Leave the top layer without cream, we will coat it later, so be sure to leave a small portion of cream for the top of the cake. Then press the cake with another cutting board or flat dish and leave for several hours at room temperature. Over this period of time, the cake will become denser and saturated.

Step 6:

Apply the remaining boiled condensed milk cream to the top and sides of the cake. If desired, decorate the top with walnuts or cake crumbs. At night (that is, in the dark), place the cake in a cool space to soak. Bon appetit!

Not a bad recipe for thrifty housewives! If you always keep a package or two of puff pastry in your refrigerator, then you will never be left without a delicious dessert!

This recipe can be varied by adding whipped cream, fresh or frozen berries to the cream, having previously defrosted them.

Making a Napoleon cake from store-bought puff pastry

You don’t always have time to bake Napoleon, because a lot of time is spent making puff pastry. Fortunately, the modern industry has now become so successful that purchasing dough for this cake is not a problem. Let’s even say that there is a problem in choosing this product, because new brands and types of packaging are constantly appearing on the market. You can even purchase sheets of dough rolled into a tube. When you unroll them, you don’t even have to work with a rolling pin for a long time, because any layer is so thin that you can immediately lay it out on a prepared baking sheet and put it in a preheated oven. Only a completely lazy person cannot make a cake from this type of dough. But because there is a large selection of products, you need to learn to understand them.

Types of puff pastry

There are two types of puff pastry - yeast and yeast-free.

Both are available for sale and you can make an excellent Napoleon cake from store-bought dough simply and quickly. How does one species differ from another? Firstly, the recipe for yeast dough is described in detail on our website in several articles - it is always cooling and rolling out the dough, and later wrapping it in 256 layers evenly. Secondly, the dough itself, although tasty, takes so much time and effort to make on your own that at some point you begin to think about a purchased version.

Both types of this dough are perfectly stored in the refrigerator, or rather in the freezer, tightly sealed with cling film.

Before you buy puff pastry in the store, carefully read its composition.

The traditional recipe for yeast-free puff pastry contains:

Premium flour;
Water;
Salt;
Butter or creamy margarine.

While a yeast dough recipe must have the following ingredients listed on the package:

Premium flour;
Butter;
Yeast;
Salt;
Sugar;
Milk;
Testicles.

In addition, the storage regime in the store must be observed, which is certainly written on the packaging. But it is also worth seeing that any large bakery plant in any town in our country is constantly preparing fresh puff pastry for sale. Naturally, at the time of sale you will not find any instructions or ingredients on it, but you can always ask for the certificate that is attached to this product and is kept by the merchant.

Making baked goods from ready-made dough - a frisky version of the cake

If you decide to bake a Napoleon cake from ready-made puff pastry, then all the work will consist of rolling out the cakes, baking them and coating them with some kind of cream.

Naturally, the quickest and easiest recipe is making a custard cake.

It is not only simple, but also quite inexpensive in our cash-strapped times. In order to supply a cake with custard, you do not need to run to a nearby store, because all the products are usually in the refrigerator. The recipe for this type of cake layer is described in detail in the custard section on our website. There you can choose a more suitable option for yourself.

Now the recipe for making the cake itself.

You need to cut a piece of dough from the total mass, roll it out on a flour-dusted table and transfer it to a baking sheet previously covered with baking parchment. The best option is to prick the shortbread with a fork, because in this case it will not swell and create huge air bubbles.

You can assemble the Napoleon only after the cakes have completely cooled and soaked, because the hot layers flavored with custard will fall off and a cake of 8-10 cakes will seem like a thick pancake rather than an appetizing cake. The cream must also cool down one hundred percent by the time the cake is assembled, because the hot cream will be very absorbed into the cakes.

Therefore, it is better to prepare the cream first, and while it cools, do all the work with the layers of the cake.

But if you want a cake coated with boiled condensed milk, then you need to set it to cook the evening before the day of making the Napoleon itself. It is also worth considering that it takes a lot of this product to coat it with any condensed milk. When I baked a cake from purchased dough, I had to create cream from condensed milk and butter. Even in the ratio of a can of condensed milk to a stick of butter, it took me about 2.5 cans of dairy product per 2.5 kg of puff pastry.

In this case, it is better to prepare all the necessary products with extras in advance if you decide to use the cake recipe for a holiday with a huge number of guests.

If you want to use cream with condensed milk and butter to soak the cake, then the ratio should be somewhat better than what you are usually used to using in this cream. There should be a little more condensed milk. The usual ratio is 2 cans of condensed milk and 1.5 sticks of butter. The cream will turn out to be the most watery, but at the same time it will perfectly soak up a huge amount of cakes.

Naturally, the recipe for cream with condensed milk and butter is more common, but it does not soak the layers very well, which is why most housewives prefer to prepare custard with butter to soak the cake.

One regular recipe

For the most ordinary and frisky Napoleon, you will need a kilogram of ready-made puff pastry, a pack of butter, a can of condensed milk and 200 grams. cream.

You need to start by rolling out the dough, cut it into uniform pieces, then roll out any piece into a layer no more than 5 mm wide.

Then any layer needs to be pricked with a fork and cut according to the template. You need to bake in an oven preheated to 200 degrees for no more than 20 minutes.

The more cakes, the tastier your Napoleon will be.

When all the cakes are baked, you need to start preparing the cream.

Which is not very difficult to create from softened butter. To make the cream, you need to beat the butter until snow-white and fluffy with a mixer. Then add condensed milk and milk. Beat all the cream well with a mixer and soak the perfectly cooled shortcakes.

We bake the dough scraps a little longer than the main cakes, then break them or chop them with a knife. Sprinkle the chopped cake scraps on all sides, not forgetting the side surfaces.

Even a novice cook can implement this simple recipe.

The only thing you need to keep in mind is the long soaking of the cakes in the refrigerator. The finished and crowned cake must stand in the cold for at least 12 hours in order to be one hundred percent soaked. Cream will contribute to the softest taste, and condensed milk will add sweetness to the cake itself.

It is always worth keeping in mind that sugar is not added to puff pastry without yeast, which is why the shortcakes turn out unleavened. And if you need a dessert with a distinctive sweet taste, then the bulk of sugar or any sugar-containing product is added directly to the cream. You shouldn’t skimp on the fondant for soaking each layer, because the better the finished dessert is soaked, the brighter its taste will be.

Prepared Napoleon soaked in condensed milk and butter can be stored in the freezer, carefully packed in cling film for up to 7 days. This cake must be defrosted at room temperature for no more than 2 hours. But you can simply move it from the freezer to the refrigerator for one night (that is, in the dark) and quietly enjoy the delicious cake in the morning.

Also, ready-made puff pastry should not be defrosted in the microwave, because even the defrosting mode can dry out the dough too much and make it unsuitable for rolling. For this reason, the dough is also defrosted at room temperature.

Napoleon from ready-made puff pastry - 9 recipes for making it

Ready-made store-bought dough is a real lifesaver for modern housewives. It will allow you to quickly and easily prepare even the most delicious festive dessert. The Napoleon cake made from ready-made puff pastry is especially delicious.

Traditional recipe

In this recipe, the cream is prepared from heavy cream, condensed milk and butter. It perfectly soaks puff pastries and makes the treat more tender. The recipe includes the following products: 2 packages of 500 g of ready-made puff pastry (without yeast in the composition), a glass of whipping cream, a pack of heavy butter, a can of condensed milk.

The dough is defrosted, after which any sheet is cut into 4 parts. There will be 8 blanks in total. Take a plate with a diameter of 24-25 cm. Any shortbread is rolled out a little larger than these characteristics and cut in a circle.
Any narrow “cake” is pierced in several places with a fork.
On a baking sheet with oiled parchment, the circles and the remainder from their trimming are baked one by one until ready. 10-12 minutes at 210 degrees is enough.
For the cream to the traditional “Napoleon”, softened butter and cold condensed milk are mixed. There is no need to beat them.
In a separate cup, whip the cream until thick.
Both masses are carefully combined.
The finished shortcakes are generously coated with cream and placed on top of each other, lightly pressing them together.
Place a cutting board with a weight on top of the cake and put it in the cold for soaking.
The decoration is ground baked scraps and crushed nuts. The cake is sprinkled on top and sides.

Lazy Napoleon with strawberries

Juicy fresh berries add originality to the traditional recipe. Strawberries mix well with crispy dough and buttercream. To make a cake, take: half a kilo of ready-made puff pastry, 420 g of berries, 430 ml. heavy cream (preferably homemade), 6 huge spoons of sweet powder.

The top can be decorated with whole strawberries

The previously thawed dough is cut into 4 equal parts, each of which must be slightly rolled out and baked on oiled parchment at 190 degrees. When the shortbreads are golden on the top side, you can remove them from the oven.
The cream is whipped at the highest speed of the mixer. During the process, you need to constantly add sweet powder to them. The result is a thick, sweet cream.
The strawberries are washed and cut into thin, even slices.
Any shortbread is laid out on a dish, generously greased with cream and layered with berry slices.

With semolina custard

Instead of frozen puff pastry, you can use ready-made shortcakes designed specifically for Napoleon. But the custard for it will turn out to be extraordinary, with the addition of semolina. In addition to semolina (4 huge spoons) and a package of purchased cakes, you will use: 870 ml. milk, 2 packs of butter, 2 tbsp. sweet sand.

Decorated with any fresh berries and mint leaves

The milk is brought to a boil with sugar. Next, semolina is added to the mass, and the ingredients are cooked for 7-8 minutes with constant stirring.
When the cream has cooled, softened butter is added to it.
Beat the mixture until it becomes as fluffy as possible.
The shortcakes are generously coated with cream and sprinkled with special crumbs.
Installed under a load in the cold until the morning.

With custard

Making traditional custard on your own is easy. The main thing is to carefully follow all the proportions indicated in the recipe. Not counting 1 kg of puff pastry, take: 90 g flour, 3 yolks, 160 g fatty butter, 900 ml. milk, 310 g of sweet sand, a small spoon of vanilla sugar.

The dough is defrosted, divided into parts and slightly rolled out. As a result, you should get 4 blanks.
At 200 degrees, the shortcakes are baked in the oven until golden brown on oiled parchment.
The resulting bases are cut into 2 parts. This way you will get 8 cakes.
All crumbs from them must be thrown to sprinkle the finished treat.
For the cream, place two types of sugar and egg yolks in a bowl. All products are ground with a whisk.
All that remains is to pour flour into the mixture and pour in 1 tbsp. not cool milk.
The milk product is heated in a thick-bottomed pan on the stove and the sweet yolk mixture is poured into it.
The mass is cooked for 12-15 minutes until thickened, constantly stirring over low heat.
When the cream has cooled, oil is added to it.
The shortbreads are topped with cream.
The top of the cake is sprinkled with the remaining crumbs.
Decorated with nut mass.

With butter cream

Delicate buttercream for the cake contains condensed milk and sour cream. It won't take much time to make it. From the goods you will need to prepare: 800 g of ready-made puff pastry (without yeast in the composition), 220 g of medium-fat sour cream, 160 g of sugar, a can of condensed milk, 180 g of high-quality butter.

It is imperative to pierce the base with a fork in several places so that it rises moderately during baking.

The dough is defrosted, divided into 4 layers, each one is slightly rolled out.
The shortcakes are baked for 10-12 minutes in a hot oven.
Sour cream and sweet sand are mixed in a bowl, after which the ingredients are whipped until smooth.

In order for the treat to settle slightly and come out even on the sides, it must be thrown under a load

With mascarpone and cherries

This “Napoleon” is not included in the list of economical desserts, but it will literally become a worthy decoration for a festive table. The ingredients you will need to consume are: 500 g of ready-made puff pastry, 80 g of sweet sand, the same amount of powder, 230 g of cream cheese (mascarpone), 180 g of defrosted seedless berries, a glass of full-fat sour cream.

The finished treat is sprinkled with small shortbread crumbs on all sides

The dough is defrosted, cut into 4 parts and placed on parchment to bake.
A quarter of an hour at 180 degrees is enough.
Any cake is divided into 2 parts. The crispy layer of the outer layer is crushed into crumbs.
Cherries and sugar are converted into a homogeneous mass using a blender.
Beat sour cream with powder and sugar with a mixer until thick.
Any shortbread is first coated with cream, and later with sweet berry puree. A cake is formed from the resulting blanks.

With cheese cream

Another version of “Napoleon” with cream cheese will even turn out to be slightly exotic. After all, it contains coconut (65 g of shavings) and snow-white chocolate (2 bars), and, in addition: 2 selected eggs, 630 ml. milk, 1 kg puff pastry, a pinch of salt, 60 g flour, 230 g mascarpone.

The delicacy is decorated with any coconut candies

The dough is divided into 8 parts, any of which is rolled out thinly. A plate of a suitable size is applied to the blanks, and circles are cut out.
The future shortcakes are transferred one by one to a baking sheet covered with oiled parchment and baked together with the remaining scraps.
1 glass of milk is heated over low heat. When it becomes hot, remove it from the stove, pour eggs beaten with salt into the container, and add sifted flour.
The mixture is mixed with the remaining milk and sent back to the fire. The cream is cooked until the first signs of boiling, after which it turns off.
Sugar is poured into the still hot mixture and chocolate slices are added.
Cream cheese is beaten into the cooled cream.
The resulting mass is used to coat the shortcakes. Any 2 of them are sprinkled with coconut shavings. The top of the treat is sprinkled with crumbs, into which the cake scraps are ground.

With condensed milk

This lazy “Napoleon” is prepared almost instantly. The main thing is that everything is at hand. It can be called a dessert for guests who suddenly arrive. In addition to 900 g of purchased ready-made dough (puff pastry), you need to take: a glass of condensed milk and 2/3 of a pack of high-quality butter.

The finished baked goods will need 2-3 hours to soak

The dough is divided into 4 layers with a sharp knife, pierced in several places with a fork and baked on parchment until golden.
Beat the butter with condensed milk until smooth.
The finished shortcakes are cut into two parts, generously poured with cream and stacked on top of each other.
To perfectly decorate a cake, you need to throw one shortbread and turn it into small crumbs using a special blender attachment.

With whipped cream

This cream consists of a huge number of components, but in the end it will amaze with its wonderfully tender rich taste. It contains: a glass of whipping cream, a bag of vanilla sugar, 35 g of potato starch, 210 g of sweet sand, 570 ml. full-fat milk, 2 selected eggs, 800 g of ready-made puff pastry.

The dessert is served after 4 hours of soaking in the cold. Otherwise, the shortcakes will be a little dry.

Napoleon cake made from ready-made puff pastry - the most common recipes for a delicious dessert

If you don’t have the time or desire for a long and painful baking of cakes for your favorite dessert, prepare a Napoleon cake from ready-made puff pastry. The result will pleasantly amaze and amuse you with the excellent, gentle taste of the acquired sweetness.

How to make Napoleon from ready-made puff pastry?

Making Napoleon from ready-made puff pastry is not difficult even for an inexperienced housewife. To do this, you just need to follow the advice of the selected recipe and follow the general rules that accompany virtually any of them:

The puff pastry is thawed and rolled out on a greased surface using an oiled rolling pin.
From the rolled out base, cut out blanks of the desired shape and size and bake until lightly browned.
After cooling, coat the cakes with cream and leave for several hours to soak.
The finished napoleon from purchased puff pastry is sprinkled with crumbs. For their production, scraps left over from the design of the cakes are used. They are baked independently and crushed in a blender.

Shortbreads for Napoleon from ready-made puff pastry

To understand how to bake a napoleon from ready-made puff pastry, you first need to familiarize yourself with the intricacies of choosing and processing a puff base:

When purchasing dough in a store, you need to pay attention to the freshness of the product.
It is advisable to use leaves on a yeast-free base.
Before use, the frozen dough is placed on a table to thaw.
The base is rolled out, and shortcakes of the desired shape and size are cut out of it.
Yeast-free rolled out dough pieces are pricked around the perimeter with a fork and baked on parchment on a baking sheet at 200 degrees for 10-15 minutes.

Cream for Napoleon cake made from puff pastry

A successfully selected and correctly prepared puff pastry Napoleon cream completely and one hundred percent describes the final taste of the dessert. Its mixture must be gentle, not watery and at the same time moisturized, so that the puff base is perfectly saturated, and the cake comes out soft and indescribably tasty. Below is a list of acceptable fillings and aspects of their use:

The Napoleon cake made from puff pastry manages to have a very harmonious taste from the cream on the custard base. This can be made with or without the addition of butter.
Alternatively, you can soak the product with condensed milk cream and butter.
A dessert with protein cream will be breathtakingly tender and immediately crispy, which can be decorated as an Italian meringue with syrup or by whipping it in a water bath.

Puff pastry napoleon with custard

The most popular version of the beloved dessert is Napoleon made from puff pastry without yeast, soaked in custard. The nutritional value and calorie content of sweets directly depends on the amount of butter added to it. If desired, the average rate suggested in the recipe can be increased or halved.

puff pastry – 1 kg;
milk – 1 l;
sugar – 2 cups;
eggs – 4 pcs.;
flour – 4 tbsp. spoons;
vanilla sugar – 20 g;
butter – 100 g.

Defrost the dough, roll it out, cut out the shortcakes, bake them until ready.
The trimmings are baked separately and crushed.
Beat eggs with sugar, add flour and milk.
Heat the substance with continuous stirring until it boils and thickens.
Cover the cream with film and allow to cool.
Beat the mass, adding soft butter.
Coat the shortcakes with cream and sprinkle with crumbs.
After a few hours, the Napoleon cake from the prepared puff pastry will be soaked and ready.

Napoleon with condensed milk from ready-made puff pastry

Napoleon with condensed milk made from puff pastry will be no less tasty. Both convinced gourmands and those who are most indifferent to various kinds of sweets will not be able to give up this dessert. The cream present in the cream will give it inimitable tenderness and airiness, and thanks to the butter it will pleasantly melt in the mouth.

puff pastry – 1 kg;
condensed milk – 500 g;
sugar – 50 g;
heavy cream – 250 ml;
butter – 200 g.

The dough is used to shape and bake shortcakes and crumbs.
Whip the cream until stiff, adding sugar in the process.
Beat soft butter in another container, adding condensed milk evenly.
Mix the cream into the cream and coat the shortcakes with it.
Assemble the Napoleon cake with condensed milk from the prepared puff pastry and let it soak.

Napoleon with puff pastry protein cream

Often the Napoleon cake is made from ready-made puff pastry on a yeast-free base. But if you only have a package of yeast product in the refrigerator, as an exception, you can use it to make dessert. For impregnation in this case, you can create a protein cream, which is prepared quickly, comes out light and has less calories than other analogues.

puff pastry dough – 1 kg;
egg whites – 4 pcs.;
sweet powder – 1 cup;
vanilla - to taste.

Shortbreads are cut out from the rolled out yeast dough and baked at 180 degrees.
Beat the whites until stiff, place in a water bath, add vanilla, and run the mixer for another 7 minutes.
Remove from heat and continue whisking, adding powder, for 10 minutes.
Make a napoleon from puff yeast dough, coat the shortcakes with cream, and leave for soaking.

Lazy Napoleon from ready-made puff pastry

A frisky Napoleon made from ready-made puff pastry does not require any preparatory rolling and is prepared in three minutes. For impregnation, you can create any cream of your choice: custard with milk with or without butter, with condensed milk, protein or even sour cream, simply by whipping a thick product with added sugar and adding vanilla for flavor.

puff pastry – 1 kg;
cream of your choice – 1 kg.

The puff pastry is cut into equal squares on parchment, pricked with a fork and baked until done.
While still warm, cut the layers lengthwise into 2 parts.
Coat the pieces generously with cream and stack them on top of each other.

Puff pastry snack napoleon

The Napoleon cake made from ready-made puff pastry can be not only sweet, but also a snack. As an impregnation for cakes, you can use various multi-component mixes based on boiled or fried meat, fish, vegetables, mushrooms with the addition of cheese, herbs, herbs and spices. The recipe below shows a version of the dish with canned fish.

puff pastry – 1 kg;
canned food - 2 cans;
boiled eggs – 5 pcs.;
onions and carrots – 2 pcs.;
mayonnaise – 400 g;
oil, salt, pepper.

Shortbreads are baked from the dough.
Sauté onion and carrot tenderloin in oil, combine with grated eggs and mashed fish.
When making a fish napoleon from puff pastry, coat the shortcakes with mayonnaise, cover with the inside, stack on top of each other, and allow to soak.