Here is a store-bought puff pastry - my favorite best friend and a lifesaver when a girlfriend or guests are on the doorstep! You can’t imagine how many delicious things you can bake from it! My family especially loves the Puff Log cake, excellent taste and simplest recipe. You only need three ingredients for cooking, and you can use nuts for decoration :)

Ingredients

• puff pastry without yeast 750 -900 g
• cream 33% 500 ml
• condensed milk 380 g
• almond petals 70 -100 g

Preparation

To prepare the cake we need ready-made puff pastry. Cut into strips of approximately 2 cm.

Place on parchment and bake at 200 degrees for 15-20 minutes. Before browning.

Let's prepare the cream. Take cold cream, at least 33% fat, and beat for 5 minutes with a mixer. We start with minimum speed, gradually increasing the speed. When the cream leaves a mark from the whisk, it is ready. Now gradually pour in the condensed milk and lightly beat again.

Cover the table with cling film and place the chopsticks on it. Lubricate generously with cream. Then another layer of sticks and cream. And so on. I got three rows.

Wrap some more foil on top. Place the cake in the refrigerator overnight. It should be thoroughly soaked.

Recipes for making cakes at home with photos

puff pastry cake

4 hours

380 kcal

5 /5 (1 )

I first encountered puff pastry when my mother baked a special cake for my fifth birthday. Cooking it was like a sacrament, and the smell, taste and appearance of the finished “Napoleon” were forever imprinted in my memory, as was my love for this cake (although at that time I only got one piece). Since then, I have tried many different desserts and cakes and I can safely say that the most delicious cakes are made from puff pastry. In my family, everyone has their own favorite Napoleon recipe, and a birthday without this cake is not a birthday!

The first cake called “Napoleon” appeared in 1912 in Moscow, when they celebrated the 100th anniversary of the victory over France. It was then that people first saw puff pastries with cream in the shape of the emperor's cocked hat. In France, a similar cake is called “1000 layers”.

I want to offer two recipes: the first is for those who adore this cake, but are afraid of gaining weight - a puff pastry cake with sour cream, and the second (quick option) is for those who do not have the conditions for a full-fledged preparation of the cake, but do not have the strength to refuse “Napoleon” (I prepared this in the army and in a student dormitory).

• Kitchen appliances and utensils: first option – mixer (whisk), sieve, deep bowl, cling film, oven with baking sheet, parchment, large knife, spoon, rolling pin, fork, dish; the second option is an oven with a baking sheet, parchment paper, a deep bowl, a rolling pin, a spoon, a fork, a mixer (or whisk), and a dish.

Required Products

First option.

For the test:

For cream:

Second option.

The cake is baked from ready-made puff pastry:

For cream:

Features of product selection

In the first option, you should pay attention to sour cream. The sour cream should be thicker (it will whip better).

To prepare a “quick” cake, you will need ready-made puff pastry. Napoleon cake is not made from puff pastry yeast dough , therefore, when purchasing, you should pay attention to the inscriptions on the packaging, it should be “puff-free yeast-free” or simply “puff”.

The assortment is large, but when choosing, you should keep in mind that the dough, rolled into a tube, is very thin (you can hardly roll it out).

Layered Napoleon cake with butter and condensed milk cream can be stored in the freezer for seven days - this will not affect the taste. To defrost, you can simply leave it in the room for 2-3 hours or put it in the refrigerator overnight.

It is better to purchase condensed milk already boiled (like “Toffee”).

How to make puff pastry cake at home

The puff pastry cake in the first version is prepared at home according to full program: with preparing dough and cream, baking cakes, etc. In the second option, there is no need to mess with flour - the dough is already ready.

First option. First prepare the dough:

• mix vinegar with water.
• beat eggs with salt, add vinegar water.

• Cut the butter and margarine into small pieces and place in the flour sifted on the table.

• cut the butter with flour with a knife (at the end of the operation, knead small pieces with your fingers).

• Form a mound of flour, make a hole and pour in the egg mixture.

• knead the dough. Divide it into 12 parts. Roll each into a ball, wrap in film and put in the refrigerator for an hour and a half.

Option 2

• Cooking time: 1,5 hour.

This is a “quick” puff pastry cake - there is no need to make the dough, but it should be prepared in advance for baking:

• Open the package and leave to defrost at room temperature.
• After defrosting, carefully unfold the rolls and cut into equal parts (3-4).

Before preparing a cake from ready-made puff pastry, it must be properly defrosted. Frozen puff pastry should not be thawed in the microwave. The dough dries out under the influence of waves, changes its structure and becomes unusable.

The second stage of preparing a puff pastry cake is baking the cake layers. While the dough is in the refrigerator/defrosting, preheat the oven to 200 degrees.

• Roll out a piece of dough (remove from the refrigerator one at a time) with a rolling pin (as thin as possible - up to 2-3 mm).

• Place the dough on a baking sheet and cut a circle to fit the size of the dish (plate, pan, etc.).

• Prick the dough with a fork in different places (to prevent it from bubbling during baking) and place in the oven.

• bake each puff pastry cake layer for 7-10 minutes (the recipe with photo shows that the time depends on the thickness of the cake layer). The crust should be crispy and golden brown.

Puff pastry cream recipe

Sour cream for puff pastry cake is very simple to prepare: mix sour cream with powdered sugar and vanilla, beat with a mixer or whisk.

The cream for the “quick” version is made in several steps:

• Mix the butterscotch and softened butter with a mixer (at low speed).

• Whip the cream in a separate container (after cooling) until it becomes thick.

• Combine the cream with the butter-toffee mixture and mix thoroughly.

When whipping cream, you should not get carried away - if you overdo it, the cream will turn out to be butter.

When baking a puff pastry cake, you should Special attention pay attention to soaking it in cream, because the filling largely determines the taste of the future dessert.

The cakes have cooled, the cream is ready, and you can proceed to the next step:

• Apply the cream to the cake layer, place the next one on top, apply the cream again and do this with all the cake layers. Grease the sides of the cake with cream. The layer cake should be well coated (you can see this step by step in the recipe with photos).

Before you start greasing the cakes, part of the cream should be set aside, otherwise you can get carried away and use up the entire supply on the cakes. This cream will be needed for the final decoration of the cake.

• put the cake in the refrigerator for better soaking. It will acquire softness and a more even shape. It is advisable to cover the cake so that it does not absorb odors.
• Do not soak the cake scraps remaining after baking with cream and do not put them in the refrigerator - they should retain their crispness.

How to beautifully decorate and serve a puff pastry cake

The final stage is cake design. A layer cake (as the recipe prescribes) is easy to make at home. For convenience, the bottom of the dish should be covered with strips of parchment (this will protect the edges of the dish from drops, drips of cream, and crumbs). After removing the cake from the refrigerator, you must:

• place on a dish and spread the remaining cream on those places where it is completely absorbed or where there are cracks;

Multilayer dessert is rightfully one of the most popular cakes. In the classic version, Napoleon cake is prepared with custard, but this recipe is for those who save their time. Believe me, a whipped up Napoleon cake made from ready-made puff pastry with condensed milk will turn out to be a great delicacy. , whipped with butter, also does an excellent job of soaking the cakes, and they turn out very soft and tender. To make cooking easier and minimize the time spent on it, take store-bought puff pastry. Let's not knead it ourselves. Then all that remains is to bake the cakes. This cake is prepared in a maximum of an hour, so you can afford it not only for a holiday, but also on a regular weekday.
Cake "Napoleon" from ready-made puff pastry with condensed milk, recipe with photo.

You will need:

- 200 g butter,
- 1 can of condensed milk,
- yeast-free puff pastry (1 kg),
- a little flour.

How to cook with photos step by step

There are two types of dough on store shelves: already formed into sheets and simply frozen. If you bought the second option, then carefully cut the dough into equal squares.

Carefully roll out each cake, not very thin.

Cover a baking sheet with parchment. And carefully transfer the raw cakes onto it.
We make holes in them using a fork or toothpick. This will prevent the appearance of bubbles.
All my cakes didn’t fit together, I baked one at a time. If you have a large oven and baking tray, you can immediately bake cakes from ready-made Napoleon dough.

Set the oven temperature to 200C.
Leave the dough to bake for 15-18 minutes.

To make a delicious cream, soften the butter until room temperature. Beat it until fluffy consistency.
Add condensed milk little by little. Leave in the refrigerator for half an hour.

We form the cake, thickly greasing the already cooled cakes with cold cream. Upper layer You can sprinkle with crumbs - to do this, simply cut off the edges of each layer with a knife.

Tips: to make Napoleon cake made from ready-made puff pastry with condensed milk more tender, soak each cake layer in sweet syrup or milk. And only after that apply cream.
It is most convenient and quick to beat butter and condensed milk in a blender.
Instead of butter, you can combine condensed milk with full-fat sour cream. Or you can leave both of these ingredients, mixing in equal proportions.




Another option to diversify the taste of the cake is to pre-cook condensed milk. Simply place the tin in water and cook on low heat after boiling for at least two hours.
You can add a little vanilla or a little orange zest to the cream - this will give the cake new aromatic notes.
It is better to roll out the cakes two millimeters thick.
Bon appetit.
Starinskaya Lesya
But that is not all!

Napoleon cake

You can easily make Napoleon cake from ready-made puff pastry using this recipe. Napoleon made from puff pastry is quick and easy, every piece

1 hour 15 minutes

380 kcal

4.75/5 (53)

Kitchen appliances and utensils: oven, mixer, knife, spoon, fork, pan, deep bowl, glass, whisk.

According to the traditions of my family, I always bake for the holidays. So, on the eve of my birthday, I discovered this quick, delicious, tender cake“Napoleon” made from store-bought puff pastry according to a recipe from my godfather, whose baking is quick and easy, each piece simply melts in your mouth, and the aftertaste remains light and tender.

I have always been interested in the question why this cake is called “Napoleon”. It turns out that there are many versions of the origin of the name and legends about which country this name was invented in layer cake.

For example, in Italy and France it is called millefeuille. Is there also a version that to celebrate the 100th anniversary of Napoleon’s expulsion from Russia, a new dessert was made - a puff pastry with cream, baked in the shape of a triangle? which was associated with the famous Napoleon hat. Hungary has its own “Napoleon”, pieces of which are served cut into fairly large squares.

Required Products

For cream:

Ingredients for the crust:

How to choose the right ingredients

Napoleon cake can be made from ready-made puff pastry yeast-free dough, as well as from ready-made puff pastry dough- there is no significant difference, since each layer of the cake is smeared with cream. The difference between these types of dough is that the yeast-free dough is drier, while the yeast dough is more tender and rises better.

So, preparing Napoleon cake with store-bought puff pastry: step by step recipe with photo.

Napoleon from ready-made puff pastry - step by step

Stage 1 test preparation

• Packaging of ready-made puff pastry, rectangular in shape (2 packages of 500 g or 1 package of 1 kg).

Stage 2 preparation of cream

• Milk – 1 l.
• Eggs – 3 pcs. (or 2 large pieces).
• Flour – 3 tablespoons.
• Butter – 40 g.

• Sugar – 1 cup or to taste.
• Cream (fat) – 300 ml.
• Vanilla sugar – 1 sachet.

Please note that if you want to get a more even cake, do it as follows:

• We coat 6 cake layers, put 7 cake layers on top without cream.
• Place a dry, clean cutting board on top of it and place a weight (a jar of water) for 10 minutes. The cake will take on a more even appearance.
• Afterwards, grease the top cake with cream and sprinkle with crumbs.

Puff pastry cake Napoleon is ready! You can eat it right away - then it will be crispier. Or you can leave it to soak, it will become soft and melt in your mouth!

The choice is yours. Bon appetit!!!

How to make a Napoleon cake from puff pastry truly festive and original? Show your imagination and decorate the cakes with chocolate chips, fresh berries, sliced ​​fruits, nuts, almonds, caramel decorations, etc.

Video of making Napoleon cake

Below is a video from the king of desserts, Alexander Seleznev, where he tells how to quickly prepare the dough for the Napoleon cake yourself, and demonstrates a master class on caramel decor. Words cannot describe it - watch and enjoy!

As it turned out, this is not at all difficult, and the dough turns out much tastier and better than store-bought. Today we offer you several amazing recipes from puff pastry.

What can you make from puff pastry? A lot of different goodies! From simple puff “tongues” to a luxurious Napoleon cake; puff tubes, “envelopes”, “corners”, “roses”; stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! This is the wealth of variations hidden in the basic recipe for homemade puff pastry.

Depending on how you fold the dough and what you fill the formed products with, each time you will get a new delicacy, to the joy and surprise of your household.

All puff pastries should be baked on a baking sheet sprinkled with flour or lined with baking parchment at a temperature of 200-220ºC. It’s easy to tell if it’s ready: the baked goods will separate and acquire a golden color.

Roll out the puff pastry 1 cm thick, cut into strips about 10 cm long, 3-4 cm wide. Twist in the middle to make a “bow”. Bake, transfer to a plate and sprinkle with powdered sugar.

You've probably often come across delicious ear cookies in the store. It’s easy to make it at home: roll out the dough 0.5 cm thick, sprinkle the cake with sugar and cinnamon and fold first the right edge, then the left one into a roll towards the middle of the cake. It turns out to be a double roll. Cut it into pieces 0.5 cm thick, lay out the “ears” on a baking sheet covered with parchment, and bake until done.

Cut the dough into squares, put a non-liquid filling in the middle of each: pieces of apples, cherries, cottage cheese, or boiled eggs with green onions, or mushrooms fried with onions. Bend the dough squares diagonally to form a triangle, and press along the perimeter with your finger, stepping back 1 cm from the edge: then during baking the filling will not “run away”, and the edges of the “corners” will separate beautifully.

Can be made sweet or savory. Having rolled out the dough to a thickness of 0.5 cm, cut the cake into strips 15 cm long and 3 cm wide.

Place thin semicircular slices of apples, sprinkled with cinnamon sugar, or boiled sausage on the dough - so that the edges protrude slightly above the dough - and roll the dough into a roll. We secure the roses with toothpicks and bake until golden.

You can sprinkle strips of dough with grated cheese or poppy seeds, then roll them up - you get puff “snails”.

5. Cheese sticks

Cut the cake 1 cm thick into strips, brush with beaten egg, sprinkle with grated cheese. You can sprinkle with cumin or sesame seeds.

Having rolled out the dough into a 0.5 cm cake, cut out circles using a shot glass or glass. We put the filling, for example, boiled chicken fillet, chopped and mixed with fried onions. We pinch the pies, press them slightly, place them on a baking sheet, seam side down, and bake until lightly golden.

To prepare them, you will need special metal baking cones. We wrap strips of dough 1 cm wide onto them, slightly overlapping, and bake. Remove the finished cooled tubes from the cones and fill them with cream: butter, custard or protein.

8. Puff pastries “Croissants”

Roll out the dough into a circle 0.5 cm thick and cut into triangular segments, as for bagels. On the wide edge we put a non-liquid filling: berries, a piece of jam, nuts with raisins and honey, a piece of chocolate - and roll from the wide end to the narrow. Dip the top side of the croissant into the beaten egg, then into the sugar. Place on a baking sheet and bake until golden brown.

As an alternative to small puff pastries, you can bake a large, spectacular one. layered cake! Roll out the dough 0.5 cm thick, cut into long, narrow strips (5 cm wide, the longer the better).

In the middle of the strips we put the filling: grated cheese, mushrooms, minced meat. We pinch the edges and place the resulting “tubes” with the filling in a spiral into the mold. You can make a pie with with different fillings, alternating them. Brush the top of the pie with beaten egg and sprinkle with sesame seeds or cumin. Bake at 180-200C until golden brown.

10. Napoleon

The most delicious and favorite puff pastry recipe! Roll out the dough into cakes 2-3 mm thick, according to the size of the baking sheet (and to prevent the thin cake from tearing, it is more convenient to roll it out immediately on parchment sprinkled with flour), pierce the cakes in several places with a fork and bake for 15-20 minutes each. Ready-made cakes coat with custard, sprinkle the cake with crumbs and leave to soak for 3-4 hours.

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