Swedish Napoleonbakelse

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 3 large egg yolks 3 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets on a lightly floured surface until they are approximately 1/4 inch thick.
3. 3.
   Cut the pastry into rectangles of equal size, around 3x4 inches.
4. 4.
   Place the pastry rectangles on a baking sheet lined with parchment paper.
5. 5.
   Bake the pastry in the preheated oven for 15-20 minutes, or until golden brown and puffed.
6. 6.
   While the pastry is baking, prepare the vanilla cream filling. In a saucepan, heat the milk over medium heat until it begins to simmer.
7. 7.
   In a separate bowl, whisk together the sugar, flour, and egg yolks until well combined.
8. 8.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens to a custard-like consistency.
10. 10.
    Remove the saucepan from the heat and stir in the vanilla extract and almond extract.
11. 11.
    Transfer the vanilla cream to a bowl and cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Allow it to cool completely.
12. 12.
    Once the puff pastry rectangles have cooled, carefully slice each rectangle in half horizontally.
13. 13.
    Spoon a generous amount of vanilla cream onto the bottom half of each pastry rectangle.
14. 14.
    Place the top half of the pastry rectangle on top of the cream, gently pressing down to secure it.
15. 15.
    Dust the Napoleonbakelse with powdered sugar before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is properly thawed before rolling it out. If it becomes too soft, refrigerate it for a few minutes to firm it up.
• Vanilla extract — Use high-quality vanilla extract for the best flavor. If desired, you can also scrape the seeds from a vanilla bean and add them to the cream for an extra burst of flavor.
• Almond extract — Be cautious with the amount of almond extract, as it can easily overpower the delicate flavors of the pastry. Start with a small amount and adjust to taste.

Tips & Tricks

• To achieve a perfectly crisp puff pastry, make sure to bake it at a high temperature and avoid overcrowding the baking sheet.
• For an extra touch of elegance, you can pipe whipped cream on top of the Napoleonbakelse before dusting it with powdered sugar.
• If you prefer a stronger almond flavor, you can sprinkle some toasted sliced almonds on top of the cream filling before assembling the pastries.
• To save time, you can prepare the vanilla cream filling in advance and refrigerate it until ready to use.
• Serve the Napoleonbakelse chilled for the best texture and flavor.

Serving advice

Serve the Swedish Napoleonbakelse as a delightful dessert at afternoon tea parties, special occasions, or simply as a sweet treat to enjoy with a cup of coffee.

Presentation advice

Arrange the Napoleonbakelse on a beautiful serving platter, dusted with an extra sprinkle of powdered sugar. Garnish with fresh berries or a sprig of mint for an elegant touch.