Make Napoleon dessert with Chef John's recipe that uses frozen puff pastry sheets baked perfectly crisp, light, and flaky for layering with cream.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
683 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
Step 2
Separate dough at the seams into 4 squares and place on the prepared baking sheet. Prick dough all over with the tines of a fork. Lightly sprinkle with sugar.
Step 3
Cover with 1 sheet parchment paper, then 3 sheets aluminum foil. Nest another baking sheet on top to apply pressure to dough while it bakes.
Step 4
Bake in the preheated oven for 15 minutes. Remove the top baking sheet and foil; gently peel off parchment paper. Continue baking until pastry is browned, 10 to 15 minutes. (Alternatively, you can bake about 7 minutes after uncovering, flip sheets over, and bake until brown on the other side, about 7 more minutes.)
Step 5
Transfer to a cooling rack and cool completely before cutting.
Step 6
Use a sharp serrated knife with a light sawing motion to square sheets by trimming uneven edges. Cut each rectangle crosswise into 3 equal rectangles. Use 3 rectangles per pastry.
