Easy Napoleon Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture

Add 4 egg yolks into a large mixing bowl

Add 1 cup of granulated sugar and whisk until smooth

Add 2 tablespoons of all-purpose flour and mix

Add another 2 tablespoons of flour and stir

Add 0.5 cup of whole milk in three separate pours, mixing in between

In a saucepan, add 3 cups of whole milk and bring to a simmer

Gradually pour the hot milk into the egg mixture while whisking constantly

Pour the custard back into the saucepan and stir over low heat until thickened, about 15 minutes

Cover the custard with plastic wrap touching the surface and let it cool to room temperature

Roll out thawed puff pastry sheets to a 12 by 16 inch rectangle

Transfer the puff pastry to a baking sheet and poke with a fork

Bake at 400°F for 20 to 25 minutes until golden brown

Repeat with five more puff pastry sheets and let them cool

Add 8 tablespoons of softened unsalted butter to the cooled custard, mixing in two tablespoons at a time

Add 0.5 teaspoon of vanilla extract and 4 ounces of thawed Cool Whip to the custard and mix

Crumble one puff pastry sheet into fine crumbs for decoration

Layer each puff pastry sheet with a generous layer of vanilla custard

Cover the top and sides of the cake with the remaining custard

Coat the entire cake with the crumbled puff pastry sheet

Let the Napoleon cake sit for a few hours before serving

Cooking Techniques

Equipment Needed

Spice Level:

Allergens