Thursday, May 26, 2011

Classic Napoleon



One of they key things that I think people fail to appreciate within an organization is their IT support team.  As a sales rep, I can appreciate their efforts keeping my customers happy and satisfied with our solution and our company.  I decided to make a classic napoleon for my company's IT support team to show our gratitude for all their hard work.  Guess who showed me this recipe?  Of course, it was Marina.  It is a very simple yet decadent recipe that can be used for simple events or fancy dinners to end a nice meal with.

Ingredients:

4 sheets of puff pastry  un-thawed ( we used Indo-Eurosian puff pastry but you can use the regular ones you find at the grocery store.
1 lbs of unsalted butter
2 cans of sweetened condensed milk

For the puff pastry:
1)  Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside.
2)  Unfold puff pastry sheet and roll it out with a rolling pin.  Transfer to baking sheet
3)  Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.)
4)  Carefully remove pastries from baking sheet. Cool on a rack.

For the filling:
1)  Whip butter and condensed milk until its similar to a melted yet fluffy marshmallow treat with a hand blender or a mixer.  

To assemble:
1) Trim off edges of puff pastry so all four layers are even.  For the trimming, leave those to be used as crumbled decorative toppings later.
2)  Layer one puff pastry, then add a layer of the filling - do this for all 4 sheets of puff pastry.  Make sure you leave enough filling to completely cover the whole napoleon.
3)  Add leftover puff pastry crumbles on top.
4)  Enjoy!