These Napoleones is a favorite Filipino dessert pasalubong from Bacolod. It is a layered puff pastry that is so flaky and puffy, filled with custard cream that’s not so sweet and topped with vanilla glaze. Almost impossible to just have one!
But if you want to make this dessert in a more easy process, why not buy a ready made frozen puff pastry. Puff Pastry are almost available to any major supermarket here in the Philippines, like SM, Shopwise, Rustan’s. Just look for it in the freezer section along with the frozen Pizza dough. Now that’s more easy for you. Happy cooking!
For Puff Pastry:
2 1/2 cups all-purpose flour
100 ml of cold water
220 grams butter, chilled
pinch of salt
1/4 tsp vinegar or lime juice
For Custard Filling:
1/2 cup butter
2 cups evaporated milk
5 egg yolks
3/4 cup sugar
1/3 cup flour
For Sugar Glaze:
2 cups sifted confectioners sugar
tablespoon vanilla extract
2 to 3 tablespoons boiling water
For Custard Filling: In a heavy saucepan, place the butter, evaporated milk, egg yolks, sugar and flour.
Stir to combine, then cook the mixture on a low fire stirring constantly to prevent scorching.
When the mixture has thickened, remove from the heat.
For Sugar Glaze: In a medium mixing bowl, put in the confectioners sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistently.
For Puff Pastry: Cut around 40 grams of butter, melt the butter then chill the remaining.
Make a well in the middle of the flour mixture and add vinegar or lime juice, melted butter then pour in the water. Mix well, knead the dough a little bit.
With a rolling pin, flatten dough into a rectangular shape.
Place the chilled butter in the middle and fold the corners, right over left, making sure to seal the edges.
Do not handle the dough with your whole hands, only with the fingertips, this way you are transferring little heat onto the dough.
Roll and flatten the dough into a rectangle, we suggest that you roll it on top of a large tray, this will keep the dough cold to avoid the butter from melting inside.
Put the large tray with the dough on top to chill butter inside the dough. The reason the dough is being chilled is to make sure the butter is not absorbed by the dough.
By the time you finish this process your dough will have a thin sheet of butter on each layer.
After 10 minutes, remove dough from freezer, fold again right over left and roll and flatten again with a rolling pin to form another rectangular shaped dough.
Repeat this process 4 times. Cut into rectangle shape.
Preheat oven to 450 degrees. Bake the dough for about 10 to 15 minutes or until crust is golden. Cool completely.
Cut puff pastry in half to insert custard filling. Pour glaze over the top. Serve and enjoy!