Napoleonki – the Polish version of Millue Feuille

FinSki's Napoleonki2

Ingredients
240 grams soft butter – at room temperature
2 cups of milk
2/3 cup of sugar caster sugar
1/3 cup of plain flour
5-6 egg yolks (depending on size)
1 vanilla bean
x2 pastry puff sheets – at room temperature
icing sugar for decorating

Method

1) One of the most important steps of this recipe is to ensure your puff pastry is at room temperature. If you bake your pastry sheets instantly, they will shrink considerably, trust me, this happened on my first attempt.

2) Pre-heat your oven to 200ºC for 10 minutes. When the oven is preheating cut your pastry sheets to your desired size. My baking pan was 20×20 cm.

FinSki's Napoleonki3 3)  Bake your pastry sheets for approximately 20 minutes or until golden brown. Mine rose considerably even though I pricked them with a fork. After speaking with mum, she pops a light chopping board on top for literally 1-2 seconds to squash the risen pastry down. Apparently she has been doing this for years!

4) Pour milk into the saucepan, add the inside of the vanilla bean + the vanilla bean stalk. Bring the milk to an almost boil, approx 95ºC.

5) To a mixing bowl add your egg yolks and sugar and beat until they are combined. Your mixture will need to be light and fluffy.

FinSki's Napoleonki4 6)  Sift in your plain flour. I used a whisk to combine the flour with the egg and sugar mixture to ensure that there were no lumps.

7) Very slowly add in your milk, the last thing you want to do is make scrambled eggs!

8) Return the mixture to the pot and warm through on low heat, stirring constantly until the mixture thickens and resembles a thick custard. If you do end up with lumps like I did on my first attempt, pass it through a sieve.

9) Take the mixture off the stove, pop glad wrap on top. This will ensure no skin forms and allow to cool down to room temperature completely.

10) To the cooled mixture beat in butter until you have a smooth velvety cream like mixture.

11) Line the same baking tray with two sheets of over sized baking paper. Place one of your baked puff pastry sheets inside that baking tray and top with the cream mixture, spreading it to the ends. Top with the second baked puff pastry sheet and press down firmly.

12) Allow the slice to set in the fridge for at least 12 hours prior to cutting.

13) To serve even off the edges, sprinkle with icing sugar.

Best enjoyed with your favourite cup of coffee and some good friends!

Napoleonki - the Polish version of Millue Feuille
Author: 
Recipe type: Dessert
Cuisine: Polish
 
Ingredients
  • 240 grams soft butter - at room temperature
  • 2 cups of milk
  • ⅔ cup of sugar caster sugar
  • ⅓ cup of plain flour
  • 5 egg yolks
  • 1 vanilla bean
  • x2 pastry puff sheets
  • icing sugar for decorating
Instructions
  1. Allow your pastry sheets to thaw out, cover with baking paper and a tea towel and allow to come to room temperature. If you bake your pastry sheets instantly, they will shrink considerably, trust me, this happened on my first attempt.
  2. Pre-heat your oven to 200ºC for 10 minutes. When the oven is preheating cut your pastry sheets to your desired size. My baking pan was 20x20 cm.
  3. Bake your pastry sheets for approximately 20 minutes or until golden brown. Mine rose considerably even though I pricked them with a fork. After speaking with mum, she pops a light chopping board on top for literally 1-2 seconds to squash the risen pastry down. Apparently she has been doing this for years!
  4. Pour milk into the saucepan, add the inside of the vanilla bean + the vanilla bean stalk. Bring the milk to an almost boil, approx 95ºC.
  5. To a mixing bowl add your egg yolks and sugar and beat until they are combined. Your mixture will need to be light and fluffy.
  6. Sift in your plain flour. I used a whisk to combine the flour with the egg and sugar mixture to ensure that there were no lumps.
  7. Very slowly add in your milk, the last thing you want to do is make scrambled eggs!
  8. Return the mixture to the pot and warm through on low heat, stirring constantly until the mixture thickens and resembles a thick custard. If you do end up with lumps like I did on my first attempt, pass it through a sieve.
  9. Take the mixture off the stove, pop glad wrap on top. This will ensure no skin forms and allow to cool down to room temperature completely.
  10. To the cooled mixture beat in butter until you have a smooth velvety cream like mixture.
  11. Line the same baking tray with two sheets of over sized baking paper. Place one of your baked puff pastry sheets inside that baking tray and top with the cream mixture, spreading it to the ends. Top with the second baked puff pastry sheet and press down firmly.
  12. Allow the slice to set in the fridge for at least 12 hours prior to cutting.
  13. To serve even off the edges, sprinkle with icing sugar.

 

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2 thoughts on “Napoleonki – the Polish version of Millue Feuille

  1. Hello…this looks awesome and can’t wait to try it. Quick question…in the article the recipe calls for 240 grams butter. In the print version it’s 230 grams. which should I use? Thanks

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