Russian Napoleon Torte

Thin layers of puff pastry covered with creme patisserie. What's not to love?

You will need...

- Creme patisserie (we used a pre-mixed package from Russia and added milk according to instructions. You can find packages in Giant or you can make your own)

- Puff pastry dough

- Egg (for egg wash)

- Strawberries (optional)


DIRECTIONS:

- Make creme patisserie. Let cool.

- Roll out puff pastry dough to fit baking sheets. Place on top of parchment paper and poke holes with a fork to keep the dough from rising too much. Bake at 405 degrees for 10 minutes.

- Let puff pastry cool down along with the creme patisserie. Watch a show in the meantime.


Once you're ready to start eating, assemble your ingredients. Start with a layer of puff pastry (we cut the two rolled out sheets in half to have four layers of puff pastry), then add creme and strawberries. Don't worry if it's not perfectly square! Trim the ends once you're done assembling the layers. Once you're done with your last layer of creme, sprinkle pastry crumbs to make it look professional. For best results, let sit in the fridge for a few minutes before slicing.


There you have it! Russian Torte Napoleon:) Enjoy!




^Specific brands of ingredients used in recipe. Not necessary, but here just in case.


The end result:




^She wants some too:)

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