Napoleon cake is such a delicious cake that’s quite simple to make, especially if you buy the puff pastry dough pre-made. This recipe is my aunt Nelya’s recipe that has been a family favorite for years. I personally think Napoleon cake tastes best on the next day when the puff pastry has absorbed the cream. But if you don’t really like super moist cakes, eat it the day you make it.

 

Napaleon Cake edited

Ingredients:

4 egg yolks
1 cup granulated sugar
4 tbsp flour
3 1/2 cups milk (divided)
1/2 tsp vanilla
1/2 cup butter, softened
4 oz cool whip, thawed
3 (1lb) packages puff pastry (pepperidge farm brand)

Instructions:

1. In a bowl, beat the eggs and sugar using an electric mixer.

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2. Add the flour to the eggs, then blend in 1/2 cup milk.

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3. Add 3 cups of milk into a saucepan and bring to a slight simmer, but don’t let it boil.

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4. Slowly pour the egg mixture into the hot milk while stirring constantly with a whisk.

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5. Transfer the saucepan back to the burner and heat over low heat. Make sure to constantly stir until the custard thickens. Remove the custard from the heat and let it cool completely.

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6. Thaw out each sheet of puff pastry and place onto a floured surface. Using a rolling pin, roll each sheet out to a 12 x 16 inch rectangle.

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7. Using the rolling pin, transfer the puff pastry sheet onto a baking sheet. Then generously puncture the puff pastry with a fork.

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8. Bake in a 400 degree oven for 10 minutes or until golden brown.

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9. Once the custard has cooled completely add in the vanilla and thawed cool whip.

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10. Lastly, beat the softened butter with an electric mixer and blend it into the custard.

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11. Divide the cream amongst 5 layered puff pastry sheets and reserve the 6th sheet.

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12. Crumble the reserved puff pastry sheet and coat the top and sides of the cake with it. At this point you can either leave the cake as is or decorate it with fresh berries.

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4.8 from 4 reviews
Napoleon Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 4 egg yolks
  • 1 cup granulated sugar
  • 4 tbsp flour
  • 3½ cups milk (divided)
  • ½ tsp vanilla
  • ½ cup butter, softened
  • 4 oz cool whip, thawed
  • 3 (1lb) packages puff pastry (Pepperidge Farm brand)
Instructions
  1. In a bowl, beat the eggs and sugar using an electric mixer.
  2. Add the flour to the eggs, then blend in ½ cup milk.
  3. Add 3 cups of milk into a saucepan and bring to a slight simmer, but don't let it boil.
  4. Slowly pour the egg mixture into the hot milk while stirring constantly with a whisk.
  5. Transfer the saucepan back to the burner and heat over low heat. Make sure to constantly stir until the custard thickens. Remove the custard from the heat and let it cool completely.
  6. Thaw out each sheet of puff pastry and place onto a floured surface. Using a rolling pin, roll each sheet out to a 12 x 16 inch rectangle.
  7. Using the rolling pin, transfer the puff pastry sheet onto a baking sheet. Then generously puncture the puff pastry with a fork.
  8. Bake in a 400 degree oven for 10 minutes or until golden brown.
  9. Once the custard has cooled completely add in the vanilla and thawed cool whip.
  10. Lastly, beat the softened butter with an electric mixer and blend it into the custard.
  11. Divide the cream amongst 5 layered puff pastry sheets and reserve the 6th sheet.
  12. Crumble the reserved puff pastry sheet and coat the top and sides of the cake with it. At this point you can either leave the cake as is or decorate it with fresh berries.