Napoleons

  1. Sugar syrup is made by placing the 2 tbsp.
  2. sugar with 1/4 cup water and bring to a boil and reduce until you have the 2 tbp.
  3. s needed for recipe.
  4. Pre set oven to 425 degrees.
  5. Roll out puff pastry.
  6. (this you can prepare or by frozen at the grocery store) Roll out thin as possible to a large rectangle.
  7. Place onto a large baking sheet, letting it over hang on all sides slightly.
  8. Prick the dough all over well.
  9. Chill ten minutes.
  10. Bake chilled cold dough for 12 minutes until lightly browned.
  11. Loosen pastry and turn over and then place back onto the baking sheet with bottom up-- Place back in the oven another 6 minutes.
  12. Transfer to a wire rack and cool.
  13. When cool, trim edges, and the make three even long strips.
  14. This pastry should be thoroughly cooked, so it is a nice deep brown and crisp.
  15. Crush all the trimmings and set aside for decoration around the outside edges when finished.
  16. Spread two strips of pastry with jam.
  17. Spread half the whipped cream over one jam covered portion.
  18. Place the second jam strip onto the whipped cream one.
  19. Press down slightly so it won't slide off the first layer.
  20. Spread the reaming whipped cream onto the second layer and top with the third plain layer.
  21. Press again to adhere.
  22. Make icing with ppowdered sugar and just enough of the sugar syrup until it spreads easily.
  23. Add the vanilla.
  24. Warm the icing until tepid, it should coat a spoon should not be thick, if it is add a bit more water.
  25. Spread quickly over the top of the third layer.
  26. And at once sprinkle crushed puffed pastry down the top edges on each side.
  27. Chill-- Cut into 2 inch slices to serve.

pastry, seedless raspberry jam, heavy whipped cream, powdered sugar, sugar syrup, vanilla

Taken from www.food.com/recipe/napoleons-76229 (may not work)

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