Castilian-Leonese Napoleonbakelse

Ingredients

In this adaptation, the traditional Swedish Napoleonbakelse is transformed into a Castilian-Leonese delight by incorporating local flavors and ingredients. The cream filling is infused with hints of cinnamon and lemon zest, adding a touch of warmth and citrusy freshness. Additionally, the puff pastry layers are brushed with a light honey glaze, imparting a subtle sweetness that complements the cream filling perfectly. We alse have the original recipe for Napoleonbakelse, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Zest of 1 lemon Zest of 1 lemon
• 1 tablespoon honey 1 tablespoon honey
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 28g (8g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets and cut them into rectangles of equal size.
3. 3.
   Place the pastry rectangles on a baking sheet lined with parchment paper.
4. 4.
   Bake the pastry in the preheated oven for 15-20 minutes, or until golden and puffed.
5. 5.
   In a mixing bowl, whip the heavy cream until soft peaks form.
6. 6.
   Gradually add the granulated sugar, ground cinnamon, and lemon zest to the whipped cream, and continue to whip until stiff peaks form.
7. 7.
   Once the puff pastry has cooled, spread a generous layer of the cinnamon-infused cream filling onto one pastry rectangle.
8. 8.
   Place another pastry rectangle on top and repeat the process until all the pastry and cream filling is used, creating multiple layers.
9. 9.
   In a small saucepan, heat the honey over low heat until it becomes thin and runny.
10. 10.
    Brush the top layer of the pastry with the honey glaze.
11. 11.
    Dust the entire Napoleonbakelse with powdered sugar.
12. 12.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
13. 13.
    Slice into individual portions and serve chilled.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out. If it becomes too soft, refrigerate it for a few minutes to firm it up.
• Heavy cream — Make sure the cream is cold before whipping to achieve the desired consistency. Chill the mixing bowl and beaters in the refrigerator for a few minutes before whipping.

Tips & Tricks

• For an extra touch of flavor, sprinkle a pinch of ground cinnamon between each layer of cream filling.
• If you prefer a sweeter dessert, you can increase the amount of granulated sugar in the cream filling to suit your taste.
• To save time, you can use store-bought puff pastry instead of making it from scratch.
• For a decorative touch, use a piping bag fitted with a star tip to pipe rosettes of cream on top of the Napoleonbakelse before dusting with powdered sugar.
• Serve the Napoleonbakelse with a drizzle of warm chocolate sauce for an indulgent twist.

Serving advice

Serve the Castilian-Leonese Napoleonbakelse chilled on individual dessert plates. Garnish each serving with a sprig of fresh mint for a pop of color. Pair it with a cup of hot coffee or a glass of sweet dessert wine to enhance the dining experience.

Presentation advice

To present the Napoleonbakelse beautifully, arrange the individual servings on a platter in an alternating pattern, showcasing the layers of puff pastry and cream filling. Dust the entire platter with powdered sugar for an elegant finishing touch.