When you want a holiday, you can't do without a cake. Of course, a good housewife will never buy a cake in a store. Everyone knows that even if such a dessert turns out to be tasty, it will be prepared with all sorts of preservatives and other substances that are not useful for the body. It is best to cook cakes at home, but you don't always have the ability or desire to mess around in the kitchen for hours.

The recipe for Napoleon cake made from ready-made puff pastry will help you to pamper your relatives with a delicious dessert and not spend half your life at the stove. Such a "quick" cake will not yield to real "Napoleon" in taste, and cooking it is as easy as shelling pears. Everything about everything will take only half an hour in the kitchen and a day for soaking in the refrigerator. Such a cake will look good on a festive table.

Taste Info Cakes and pastries

Ingredients

• Puff yeast dough - 500 g;
• Eggs - 2 pcs.;
• Sugar - 200 g;
• Milk - 1 glass;
• Flour (or starch) - 1 tbsp. the spoon.

How to make a Napoleon cake from a ready-made puff

Let's start by making a custard. To do this, you need to put milk on the stove and heat it, but in no case boil it.

Meanwhile, break the eggs into a bowl, add sugar.

Thoroughly grind the eggs with sugar to get a little foam.

Pour the beaten eggs into the heated milk, gently knead the cream until smooth.

Pour the starch into warm milk and, stirring constantly, bring until thickened over low heat.

Knead the mixture thoroughly until it thickens. Leave the mixture to cool.

If lumps form in the cream, rub the custard through a sieve.

We take the dough out of the refrigerator, defrost it at room temperature.

Sprinkle flour on the table on which we will work with the dough so that the "puff" does not stick.

The dough must be rolled out to a thickness of 2 mm. You need to roll it carefully, in one direction, otherwise the dough will cease to be flaky. Cut the dough into even squares (at least 4 squares). We do not throw out the trimmings.

We bake the squares one by one in the oven at a temperature of 180-200 degrees. Cooking time - 10 minutes. We will also bake the dough trimmings - they are useful for decoration. The finished biscuits must be cooled.

It's time to assemble the Napoleon cake from puff pastry. Grease each biscuit generously with cream. There should be at least 4 layers, but the very "squeak" when there are at least 10 layers. The whole cake should be lightly crushed with your hands so that the dough and cream settle down.

Turn the cuts of the baked "puff" into crumbs. Sprinkle with this crumb the top of the cake and its edges. You can also use crushed nuts for decoration.

It is best to let the puff pastry "Napoleon" brew and soak. It is better to keep the cake in the refrigerator for a day, and only then serve it to your household with tea. And nevertheless, you can eat Napoleon cake from ready-made dough with custard immediately after "assembly". Then the dessert will be crispy and no less tasty.

Advice:

The Napoleon cake gives a lot of creativity with a cream filling. The main thing is that it should be thick and preferably greasy, so that the "puff" is saturated, but not collapsed. Let's consider some of the options:

• butter cream (it is necessary to beat the butter with sugar);
• (it is best to use the classic "condensed milk", not boiled);
• sour cream (you need to mix sour cream with sugar until the "sand" is completely dissolved).

It will turn out very tasty if one of the layers is smeared not with cream, but with jam or berries rubbed with sugar. It is best to use sour jam and sour berries to tone down the luscious sweetness of the cream.

You can add spices to the cream that your household loves. It can be vanilla, cinnamon, cocoa. You can experiment with spices such as ginger, nutmeg.

If there is absolutely no time or desire for a long and tedious baking of cakes for your favorite dessert, prepare the Napoleon cake from ready-made puff pastry. The result will pleasantly surprise and delight you with the excellent delicate taste of the resulting delicacy.

How to make napoleon from ready-made puff pastry?

It will not be difficult even for an inexperienced housewife to cook Napoleon from ready-made puff pastry. To do this, you just need to follow the recommendations of the selected recipe and follow the general rules that accompany almost every one of them:

1. The puff pastry is thawed and rolled out on an oiled surface with an oiled rolling pin.
2. From the rolled base, cut out blanks of the desired shape and size and bake until a slight blush is obtained.
3. After cooling, the cakes are coated with cream and left for several hours to soak.
4. The ready-made Napoleon from the purchased puff pastry is sprinkled with crumbs. For their preparation, use the trimmings remaining after the cakes are formed. They are baked on their own and ground in a blender.

Napoleon cakes made from ready-made puff pastry

To figure out how to bake Napoleon from ready-made puff pastry, you must first of all familiarize yourself with the intricacies of choosing and processing a puff base:

1. When purchasing dough in a store, you need to pay attention to the freshness of the product.
2. It is preferable to use yeast-free sheets.
3. Place the frozen dough on the table to thaw before use.
4. The base is rolled out, cakes of the desired shape and size are cut out of it.
5. Yeast-free rolled blanks, prick around the perimeter with a fork and bake on parchment, on a baking sheet at 200 degrees for 10-15 minutes.

Cream for the Napoleon cake from puff pastry

A well-chosen and properly prepared puff pastry cream for napoleon completely determines the final taste of the dessert. Its consistency should be delicate, not liquid and at the same time moist so that the flaky base is well saturated, and the cake turns out to be soft and incredibly tasty. Below is a list of permissible fillings and the nuances of their use:

1. The "Napoleon" cake made of puff pastry succeeds in the most harmonious taste from a custard-based cream. You can arrange it with or without the addition of butter.
2. Alternatively, you can soak the product with condensed milk cream with butter.
3. Surprisingly tender and at the same time crunchy you will get a dessert with protein cream, which can be arranged as an Italian meringue with syrup or by whipping in a water bath.

Puff pastry napoleon with custard

The most popular version of the beloved dessert is the soaked puff pastry napoleon. The nutritional value and calorie content of a delicacy directly depends on the amount of butter added to it. If desired, the average rate suggested in the recipe can be increased or decreased by half.

Ingredients:

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

Preparation

1. Defrost the dough, roll it out, cut out the cakes, bake them until tender.
2. Scraps are baked and crushed separately.
3. Beat eggs with sugar, add flour, milk.
4. Warm up the substance with continuous stirring until it boils and thickens.
5. Cover the cream with a film and allow to cool.
6. Beat the mass, while adding soft butter.
7. Coat the cakes with cream, sprinkle with crumbs.
8. After a few hours, the Napoleon cake made of ready-made puff pastry will soak and be ready.

Napoleon with condensed milk from ready-made puff pastry

It will turn out no less tasty from puff pastry. Both convinced sweet tooths and those who are more indifferent to various kinds of sweets cannot refuse such a dessert. The cream present in the cream will give it a unique tenderness and airiness, and thanks to the oil it will melt pleasantly in your mouth.

Ingredients:

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

Preparation

1. Cakes and crumbs are made from the dough and baked.
2. Whisk the cream until it peaks, adding sugar in the process.
3. Punch soft butter in another container, gradually adding condensed milk.
4. Stir cream into the cream and coat the cakes with it.
5. They collect the Napoleon cake with condensed milk from ready-made puff pastry and let it soak.

Napoleon with protein puff pastry cream

Often the cake "Napoleon" is made out of ready-made. But if you only have a package of yeast product in your refrigerator, as an exception, you can use it for making dessert too. For impregnation, in this case, you can make a protein cream, which is prepared quickly, it turns out to be light and less nutritious than other analogues.

Ingredients:

• puff yeast dough - 1 kg;
• egg whites - 4 pcs.;
• icing sugar - 1 glass;
• vanilla to taste.

Preparation

1. The cakes are cut out of the rolled yeast dough and baked at 180 degrees.
2. Beat the whites until peaks, place them in a water bath, add vanilla, work with a mixer for another 7 minutes.
3. Remove from heat and continue to beat, adding powder, for 10 minutes.
4. Napoleon is made of puff yeast dough, smeared with cream on the cakes, and left to soak.

Lazy napoleon made from ready-made puff pastry

A quick napoleon from ready-made puff pastry does not require preliminary rolling and is prepared in three counts. you can make any cream of your choice: custard in milk with or without butter, with condensed milk, protein or even sour cream, just whisking a thick product with added sugar and adding vanilla for flavor.

Ingredients:

• puff pastry - 1 kg;
• cream of your choice - 1 kg.

Preparation

1. Cut the puff pastry into equal squares on parchment, prick with a fork and bake until tender.
2. While still warm, the layers are cut lengthwise into 2 parts.
3. The blanks are generously coated with cream, stacked on top of each other.

Puff pastry Napoleon snack

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 multicomponent mixes based on boiled or fried meat, fish, vegetables, mushrooms with the addition of cheese, herbs, spices and spices. The recipe below shows a variant of the dish with canned fish.

Napoleon cake is loved by almost every family. And how can you not love him? Incredibly delicious, with a delicate custard, sprinkled with crunchy crumbs - just delicious! Of course, it takes a lot of time to cook it, so it is usually baked on especially solemn occasions. To save time, I suggest baking napoleon cake made of ready-made puff pastry, and make a delicate airy cream for it from condensed milk, butter and cream.

• 2 packs of ready-made yeast-free puff pastry, rolled (500 g each)
• 400 g condensed milk (1 can)
• 1 pack of softened butter (180-200 g) 82.5%
• 250 ml cream with a fat content of 33% (half the package, as in the photo)

The cake can be made from one package of puff pastry (from the personal experience of my reader Gulnara), roll out as thin as possible and bake 4 cakes. Accordingly, make the cream in half. This cake turns out to be normal in height, and the taste does not suffer.

And today we are preparing a tall Napoleon cake from two packages of dough.

Preparation:

Defrost the puff pastry at room temperature. Carefully unfold the roll of dough and cut it into 3-4 equal parts. From four parts, the cakes will be thinner, which is better for impregnation, and the cake, of course, will be tastier. This time I baked 3 cakes from one package of dough.

We choose a plate, according to the shape of which we will cut out the cake layers, and carefully roll out each part of the dough to a size slightly larger than the plate (I took a plate with a diameter of 22 cm). As practice has shown, it is better to make cakes of an even larger diameter, 24-26 cm. Then, when baking, the cakes will not be so fluffy, and they will be saturated with cream better. Lightly grease the surface on which we roll out the dough and the rolling pin with vegetable oil. Then we transfer the rolled dough to a baking sheet covered with parchment, use a plate to cut out a circle and prick it with a fork as often as possible. Without crushing, we put the cuts of puff pastry aside, covering with some kind of dish. They will be useful to us.

We put the baking sheet in the oven, heated to 200 degrees, and bake the cake for about 15 minutes until it is light golden brown. Thus, we bake 6 cakes. For the seventh time, I baked all the trimmings to grind and sprinkle. Do not cut the parchment under each crust, use two in turn. If you have 2 trays, just fine, the baking process will gomuch faster, one baking sheet cools down, the other is already in the oven. Here are the cakes I got:

Puffy, of course 🙂, but after soaking with cream, the cake will settle a little.

Now we will prepare the cream for the Napoleon cake. First, use a mixer to mix condensed milk and butter softened at room temperature. Turn on the mixer at low speed. Our goal is not to beat, but simply to evenly mix the condensed milk and butter.

Whisk well-chilled cream in a separate bowl. If you have them at room temperature, you can put them in the freezer for 40 minutes, preferably not on the bottom of the freezer, but on a stand, on a saucer, for example. In general, it is enough if the cream has just stood in the refrigerator for a long time.

Beat the cream until it keeps its shape, that is, if you turn the cup over, they will not pour out and fall out. At the same time, do not overdo it, be careful not to whip to a butter state.

Then carefully transfer the cream to the mixture of condensed milk and butter and gently stir with a spatula until smooth.

The cream turned out to be excellent, delicate and airy:

Now we will collect the cake. Lay the cakes on top of each other, generously greasing each cake with cream. We also grease the top and sides of our cake. Do not regret the cream, this amount is more than enough.

Grind the baked cuttings and sprinkle the top and sides of the cake. It is convenient to sprinkle on the side with a silicone spatula, lifting the crumbs from the dish and, as it were, gluing them to the side surface of the cake.

Here's a Napoleon cake made of ready-made puff pastry we got. Now for 12 hours in the refrigerator to soak properly. It would be nice to cover with something so that it does not absorb unnecessary odors. I used a pot that was the right size. 🙂 It is advisable to cut such a cake with a large knife with cloves (for fresh white bread). You can also use a long, thin and sharp fish knife.

I want to note that Napoleon cake from ready-made puff pastry turns out to be not as saturated as if we baked it according to the classic recipe and used custard. But such a goal was not set here, the main thing is that the cake turns out to be very tasty and is prepared much faster than the usual Napoleon.

I suggest you look at the recipe for another cake that is very popular in our family - this is boiled condensed milk. Delicious, just lick your fingers!

That's all for today. Good luck and good mood!

Always cook with pleasure!

Smile! 🙂

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

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

1. The dough is defrosted, after which each sheet is cut into 4 pieces. There will be 8 blanks in total. A plate with a diameter of 24-25 cm is taken. Each cake is rolled out a little more than these parameters and cut in a circle.
2. Each thin "cake" is pierced in several places with a fork.
3. On a baking sheet with oiled parchment, circles and the remaining trimmings are baked in turn until tender. Enough 10-12 minutes at 210 degrees.
4. For the cream, softened butter and not cold condensed milk are mixed with the classic "Napoleon". No need to beat them.
5. In a separate cup, whip the cream until thick.
6. Both masses are carefully combined.
7. Ready-made cakes are generously coated with cream and stacked on top of each other, slightly pressing them together.
8. Place a chopping board with a load on top of the cake and put it in the cold for soaking.
9. The decoration is ground baked scraps, chopped nuts. Sprinkle the cake on top and sides.

Lazy "Napoleon" with strawberries

Juicy fresh berries add originality to the classic recipe. Strawberries go well with crunchy dough and butter cream. To prepare the cake, take: a pound of ready-made puff pastry, 420 g of berries, 430 ml. heavy cream (preferably homemade), 6 large tablespoons of powdered sugar.

Top can be garnished with whole strawberries

1. Pre-defrosted dough is cut into 4 equal parts, each of which must be lightly rolled out and baked on oiled parchment at 190 degrees. When the cakes are golden on the top side, you can remove them from the oven.
2. The cream is whipped on a high mixer speed. In the process, you need to constantly add powdered sugar to them. The result is a thick, sweet cream.
3. The strawberries are washed and cut into thin even slices.
4. Each cake is laid out on a dish, generously greased with cream and laid with berry slices.

With semolina custard

Instead of frozen puff pastry for cooking, you can take ready-made cakes specially designed for "Napoleon". But the custard to it will turn out to be unusual, with the addition of semolina. In addition to semolina (4 large spoons) and packaging of purchased cakes, will be used: 870 ml. milk, 2 packs of butter, 2 tbsp. granulated sugar.

Garnished with any fresh berries and mint leaves

1. The milk is brought to a boil with sugar. Then semolina is added to the mass, and the components are boiled for 7-8 minutes with constant stirring.
2. When the cream cools down, softened butter interferes with it.
3. Beat the mixture to make it more fluffy.
4. The cakes are generously coated with cream and sprinkled with special crumbs.
5. Installed under the load in the cold until morning.

With custard

It's not difficult to make a classic custard on your own. The main thing is to carefully observe all the proportions indicated in the recipe. In addition to 1 kg of puff pastry, take: 90 g of flour, 3 yolks, 160 g of fatty butter, 900 ml. milk, 310 g of granulated sugar, a small spoonful of vanilla sugar.

1. The dough is defrosted, divided into pieces and rolled out slightly. As a result, you should get 4 blanks.
2. At 200 degrees, the cakes are baked in the oven until golden brown on oiled parchment.
3. The resulting bases are cut into 2 parts. Thus, you get 8 cakes.
4. All the crumbs from them must be left for sprinkling the finished treat.
5. For cream, two types of sugar and egg yolks are placed in a bowl. All products are rubbed with a whisk.
6. It remains to pour flour into the mass and pour in 1 tbsp. not cold milk.
7. The dairy product in a heavy-bottomed saucepan is heated on the stovetop and the sweet yolk mixture is poured into it.
8. The mass is cooked for 12-15 minutes until thickened with constant stirring over low heat.
9. When the cream has cooled, oil is added to it.
10. The cakes are poured with cream.
11. Sprinkle the remaining crumbs on the top of the cake.
12. Decorated with a nut mass.

With butter cream

Delicate cake cream includes condensed milk and sour cream. Its preparation will not take long. From the products 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.

Be sure to pierce the base in several places with a fork so that it rises evenly when baking.

1. The dough is defrosted, divided into 4 layers, each is slightly rolled out.
2. The cakes are baked for 10-12 minutes in a hot oven.
3. In a bowl, sour cream is mixed with granulated sugar, after which the components are whipped until smooth.

In order for the delicacy to settle slightly and turn out smooth along the edges, it must be left under the load

4. Beat butter and condensed milk in a separate bowl.
5. Both mixtures are combined.
6. Each cake is divided into two parts. Seven of them are smeared with cream and stacked on top of each other, and the eighth turns into a crumb, which serves as decoration.
7. A cake with aromatic herbal tea is served.

With mascarpone and cherry

Such "Napoleon" does not fall into the list of budget desserts, but it will definitely become a worthy decoration of the festive table. Of the ingredients, you will need to use: 500 g of puff ready-made dough, 80 g of granulated sugar, the same amount of powder, 230 g of cream cheese (mascarpone), 180 g of defrosted pitted berries, a glass of fat sour cream.

The finished treat is sprinkled with small crumb from all sides

1. The dough is defrosted, cut into 4 pieces and sent to bake on parchment.
2. A quarter of an hour at 180 degrees is enough.
3. Each biscuit is divided into 2 parts. The toasted layer of the latter is crushed into crumbs.
4. Cherries with sugar are turned into a homogeneous mass using a blender.
5. Sour cream with powder and sugar is whipped with a mixer until thick.
6. Each cake is smeared first with cream, then with sweet berry puree. A cake is formed from the resulting blanks.

With cheese cream

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

The treat is decorated with any coconut candies

1. The dough is divided into 8 parts, each of which is rolled thinly. A plate of a suitable size is applied to the blanks and circles are cut.
2. The future cakes are transferred in turn to a baking sheet lined with oiled parchment and baked with the remaining trimmings.
3. 1 glass of milk is heated over low heat. When it becomes hot, it is removed from the stove, eggs beaten with salt are poured into the container, and sifted flour is added.
4. The mixture is mixed with the remaining milk and sent to the fire again. The cream is cooked until the first signs of a boil, after which it turns off.
5. Sugar is poured into the still hot mass, slices of chocolate are added.
6. Cream cheese is driven into the cooled cream.
7. The resulting mass is smeared with cakes. Every second of them is sprinkled with coconut flakes. On top of the treat is sprinkled with crumbs, into which the cakes are ground.

With condensed milk

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

The finished baking will take 2-3 hours to impregnate

1. The dough is divided into 4 layers with a sharp knife, pierced in several places with a fork and baked on parchment until golden brown.
2. Beat butter with condensed milk until smooth.
3. The finished cakes are cut into two parts, generously poured with cream and stacked on top of each other.
4. To decorate the cake beautifully, one cake needs to be left and turned into small crumbs with a special blender attachment.

With whipped cream

Such a cream consists of many components, but in the end it will surprise you with its amazingly delicate rich taste. It includes: a glass of whipping cream, a bag of vanilla sugar, 35 g of potato starch, 210 g of granulated sugar, 570 ml. fat milk, 2 selected eggs, 800 g of puff pastry.

Dessert is served after 4 hours of soaking in the cold. Otherwise, the cakes will be dry.

1. Milk (half a liter) in a thick-walled container is brought to a boil, but not boiled.
2. It is enough to wait for the first bubbles.
3. Bulk ingredients, eggs and remaining milk are mixed. These ingredients are then added to the hot liquid.
4. The future cream is cooked on the very minimum heat of the stove until it thickens.
5. It remains to whip the cream until thick and mix it with the milk base.
6. The dough is cut into 4 pieces, each of which is baked in a hot oven.
7. Ready-made cakes are cut into 2 parts and smeared with cream.
8. The delicacy is decorated in any way the hostess likes. For example, melted chocolate and powdered sugar.

No similar materials

This cake is a favorite among many, but, unfortunately, not every housewife can boast of the skills of its preparation. The main catch is that it takes too long to mess around with the cakes. A cake made from ready-made dough with the most delicate custard turns out to be very tasty and is instantly swept away by sweets from the table.

The dessert prepared according to this recipe turns out to be very simple to prepare and, nevertheless, very tasty. Even much better than the store. If you want to make a quick dessert for tea, then buy ready-made dough and feel free to start making Napoleon.

Ingredients:

For cakes:

• puff yeast-free dough -3 packs;

For the cream:

• flour -4 tbsp. spoons;
• milk - 750 ml;
• sugar-1 glass;
• butter 200-400g;
• eggs-3 pcs.;
• vanilla sugar to taste.

Cooking process:

Defrost the dough, roll it out slightly to shape it.

If you want to make a round cake, use a plate. Cover the crust with it, cut off the excess dough with a knife and do not throw it away, but bake it separately for dusting.

Dust a baking tray with flour, bake the cakes on it, slightly cutting the dough in several places so that it does not rise and bakes well.

Bake puff pastry cakes at 220 degrees until tender (15-20 minutes).

If some of the cakes are uneven, trim away the unsightly edges so that you can make a smoother and more attractive cake out of them.

Napoleon cake cream

To make a delicious custard for Napoleon, place a pot of fresh milk on the stove, add sugar, stir until it is completely dissolved. The mass must be heated without boiling.

In a separate bowl, use a mixer to beat the flour and eggs. Add a few tablespoons of milk to the egg mixture, beat everything thoroughly so that there are no lumps.

Pour the beaten mass into a saucepan with milk, put it back on the stove, and, stirring occasionally, bring to a boil. As soon as the cream boils, remove it from the stove and leave to cool.

Whisk a little melted butter with vanilla. Add cooled egg and milk mixture while whisking.

The consistency of the cream should resemble sour cream, or well-whipped cream. If you use only a pack of butter, the cream will not be as high in calories, but rather liquid. Using 400-500 g of butter in the recipe will make the butter cream thick and the cake tastier.

Puff pastry trimmings are also baked

and crushed by hand into crumbs.

Start forming the cake: spread the cream on the cooled cake, cover it with the next one.

Spread a layer of cream again and press lightly. Try to spread the entire amount of the custard evenly over the entire custard so that all the cakes are smeared. Cover the sides and top with cream too.

Decorate the top and sides of the torit with crumbs. It can be additionally decorated with berries and grated chocolate.

Napoleon should be soaked for several hours, the ideal option is to cook it in the evening and put it in the refrigerator overnight, then it will be ready by morning.

For the recipe and step-by-step photos of Napoleon from the finished dough, we thank Svetlana Kislovskaya.

Enjoy your meal!

Best regards, Anyuta.