Napoleon with condensed milk
Shop-bought puff pastry, two tins of condensed milk, one night in the fridge.
About this recipe
The honest shortcut version everybody actually makes: ready puff pastry baked into thin layers, a cream of butter with boiled and plain condensed milk, then a night in the fridge so the layers go soft. Do not skip the night.
Ingredients
For the layers
900 g Frozen puff pastry
2 tbsp Wheat flour
For the cream
370 g Boiled condensed milk (varyonka)
370 g Sweetened condensed milk
200 g Butter
100 g WalnutsOptional
Instructions
Step 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Step 2
Thaw the puff pastry slightly, then roll it out on a surface dusted with wheat flour and cut into large rectangular sheets.
Step 3
Place the pastry sheets on the baking sheet and bake until they are puffed and golden brown.
20 minutes
Step 4
Remove the pastry from the oven and let the layers cool completely, then carefully separate each sheet into thinner layers if possible.
10 minutes
Step 5
In a large bowl, whisk the softened butter with both the boiled and plain sweetened condensed milk until the cream is smooth and uniform.
5 minutes
Step 6
Spread a thin, even layer of the cream over each baked pastry sheet and stack them carefully on top of each other.
Step 7
Crumble the broken leftover pastry bits and mix with the chopped walnuts, then sprinkle the mixture over the top of the cake.
Step 8
Cover the cake and place it in the refrigerator to allow the layers to soften and absorb the cream for the entire night.
8 h
