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Napoleon Cake

Imagine layers of flaky puff pastry, decadent cream, and a hint of nostalgia—this Napoleon Cake combines crisp pastry with rich custard for a crowd-pleasing French dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 sheets puff pastry thawed, store-bought or homemade
  • 4 cups milk
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 4 large eggs
  • 1 cup unsalted butter softened
  • 2 teaspoons vanilla extract
  • Powdered sugar for dusting

Equipment

  • Baking sheets
  • Parchment paper
  • Rolling pin
  • Mixing bowls
  • Whisk
  • Saucepan
  • Spatula
  • Knife or pastry cutter

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the thawed puff pastry on a lightly floured surface to about 1/8-inch thickness.
  3. Cut the rolled pastry into 3x5-inch rectangles.
  4. Place the cut pastry on a baking sheet lined with parchment paper and bake for 15–20 minutes or until golden brown and puffed.
  5. In a saucepan, combine milk, sugar, flour, and whisked eggs; cook over medium heat, stirring constantly, until the mixture thickens.
  6. Remove from heat and stir in softened butter and vanilla extract until smooth.
  7. Stack the pastry layers on a serving plate, spreading a generous layer of custard between each layer.
  8. Dust the top with powdered sugar and refrigerate for at least 2 hours or overnight before serving.

Notes

Chill the assembled cake overnight for best flavor and texture.