Walnut Napoleon Pastry

Name: Walnut Napoleon Pastry
Prep time: 1 h 10 min
Cook time: 1 h 5 min
Total time: 2 h 15 min
Ingredients: 300 g Puff pastry (rolled to 40×30cm); 200 g Butter cream frosting; 100 g Walnuts (roasted at 170°C for about 15 minutes then chopped); to taste Powdered sugar (for decoration)

A classic Napoleon cake featuring puff pastry layered with cream frosting and roasted walnuts, stacked in three tiers and dusted with confectioners' sugar.

2h 15m

Easy

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Ingredients

Puff pastry (rolled to 40×30cm) 300 g

Butter cream frosting 200 g

Walnuts (roasted at 170°C for about 15 minutes then chopped) 100 g

Powdered sugar (for decoration) to taste

Instructions

Baking the pastry

Roll out the puff pastry to 40×30 cm using a rolling pin, place it in a baking tray, poke holes all over the surface, then refrigerate for 1 hour to relax. Remove and bake in a preheated 200/200°C oven for about 50 minutes until the pastry turns a light golden brown, then take it out and let it cool.

Preparing the walnuts

Place the walnuts in a 170/170°C oven and roast for about 15 minutes, then roughly chop them.

Assembling the pastry

Cut the pastry into 4 equal portions. Take one portion, spread butter cream frosting over the surface, sprinkle with the chopped walnuts, then place a second layer of pastry on top. Repeat this process two more times.

Shaping and decorating

Trim the edges of the stacked Napoleon pastry. Crumble the remaining pastry trimmings and press them onto both sides of the stack, then dust the surface with powdered sugar to finish.