Vegetarian Napoleon

• The pastry
• 1 3/4 C Pastry flour
• 2T. veg oil
• 1/2 C cold water
• 1 3/4 C Soy Margarine
• 1/4 Flour
• The filling:
• 1/2 C Raspberry jam
• 1lb tofu (blocked)
• 2T. agar mixed w/1 C applejuice
• 1 C sweetner (maple syrup or fructose or sugar)
• Topping:
• 1 pkg. Soy Cream Cream Cheese
• 1 C fructose or sugar or other sweetner
• 1 C melted carob or chocolate

1. The pastry: mix 1 1/4 c.pastry flour with 2T veg. Oil and 1/2 c. chilled water. Mix and form a dough,chill.
2. Mix together 1 3/4 Sticks COLD Soy Margarine and 1/4 c. flour
3. Roll out pastry mixture into a rectagle and place the margarine/flour mixture as a square in the middle. Fold Flour mixture over margarine mixture and roll out to a rectagle. Fold over like an envelope and roll out. Repeat this two more times. Chill 1 hour. Roll out as thin as possible on a baking sheet and bake in 425 oven till puffed and lightly browned about 10-20 minutes. Cool. Cut into 3 strips lengthwise about 3" wide.
4. While pastry is baking; In a food processor mix tofu, agar and applejuice let sit for 30 min, stirring occasionally. Chill.Ocassionally whip with a whisk to get a "whipped cream" texture.
5. Mix Soy Cream Cheese with sweetner and chill.
6. Assemble: put thin coating of rasperry jam on two of the strips of baked pastry, coat that with a layer of whipped Tofu mixture, layer with another pastry, raspberry and tofu, put final pastry layer on top and frost with soy cream cheese. Melt chocolate and put in pastry bag fitted with fine tube. Put chocolate stripes across and with a knife or toothpick pull across entire length of top of pastry to form decorative top. Cut into 2-3" inch servings

pastry, pastry flour, oil, cold water, margarine, flour, raspberry, agar mixed, sweetner, topping, soy cream cream cheese, sugar, carob

Taken from www.epicurious.com/recipes/member/views/vegetarian-napoleon-1202389 (may not work)