SHIRINI NAPOLEONI | NAPOLEONS
 
 
Author:
Recipe type: Dessert
Cuisine: Persian
Serves: 7 Pastries
Ingredients
  • One batch homemade pastry cream
  • 1 sheet puff pastry thawed at room temperature for 30 minutes
  • FOR THE WHIPPED CREAM
  • 1 cup heavy cream
  • 2 ½ TBSP granulated sugar
  • ¼ tsp vanilla powder, or 1 tsp vanilla extract
  • FOR THE FLAKY TOPPING
  • 2 baked pastries
  • 1 TBSP powdered sugar
Instructions
  1. TO BAKE THE PUFF PASTRY SQUARES
  2. Preheat oven to 400 F.
  3. Line a large baking sheet with parchment paper, set aside.
  4. Thaw one puff pastry sheet at room temperature for about 30 minutes until soft.
  5. Unfold the sheet and cut it into 3 strips along the fold lines. Cut each strip into 3 equal squares for a total of 9 squares.
  6. Bake the squares on the prepared baking sheet in preheated oven for 20 minutes, or until golden brown. Remove from the oven and leave in the baking sheet for 5 minutes.
  7. Transfer the pastries to a cooling rack and cool completely.
  8. TO MAKE THE WHIPPED CREAM
  9. Whip heavy cream in the chilled bowl of a mixer with sugar and vanilla on medium speed until it starts to thicken and forms soft peaks.
  10. Increase the speed to high and whip until stiff peaks form. Place the bowl in the refrigerator until ready to use.
  11. TO ASSEMBLE THE NAPOLEONS
  12. In a medium bowl crush two baked pastries with your fingertips into large flakes and mix with 1 tablespoon powdered sugar. Set aside.
  13. Split the remaining 7 baked pastries in half with a serrated knife. You will have total of 14 squares.
  14. Using a wooden spoon stir the chilled pastry cream until very smooth.
  15. Spoon equal amounts of pastry cream on the 7 bottom halves. You will use all of the pastry cream.
  16. Place the tops on the filling and spoon the whipped cream evenly on them without smoothing it out.
  17. Sprinkle the flaky topping on the whipped cream.
  18. Refrigerate and serve within two hours.
Notes
The puff pastry squares may be baked a few hours ahead and kept in an airtight container until ready to use. However, the assembled Napoleons are best served immediately or within two hours, or they will lose their flakiness.
Recipe by Persian Mama at https://persianmama.com/napoleons/