MILLE FEUILLE (NAPOLEON PASTRY SHEETS)
You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
- Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
- Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
- Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
- Transfer to cooling rack and cool completely before cutting.
- Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.
Nutrition Facts : Calories 683 calories, Carbohydrate 57.3 g, Fat 46.7 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 11.8 g, Sodium 305 mg, Sugar 3 g
NEAPOLITAN SQUARES
Posted by request. Recipe by Jean Pare from "Company's Coming 150 Delicious Squares". Does not cooling prior to frosting.
Provided by Boxerwing
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Bottom Layer: Preheat oven to 350°F.
- Combine first four ingredients.
- Press into a greased 9"X9" pan with greased sides.
- Bake for 10 minute.
- Second layer: Combine coconut and condensed milk.
- Spread over bottom layer.
- Bake for 20 minutes or until a slight tinge of light brown begins to show on edges.
- Cool before frosting.
- Icing: Beat icing sugar, remaining butter and cherry juice together.
- You may need more juice to make it soft enough to spread.
- Spread over cooled bars.
- Cover tightly and store at least one day to soften.
- Can be use the same day as baked but will be more difficult to cut.
- Yield is 36 bars.
- N.
- B.
- If you do not have cherry juice, use water with a bit of red food colouring with 1/4 tsp cherry or almond flavouring.
NEAPOLITAN BARS
The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.-Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Line a greased 13-in. x 9-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough in thirds. Tint one portion green and one portion red; leave the remaining portion white. Add chocolate chips to green portion, cherries to red portion and coconut and rum extract to white portion. Spread one portion into prepared pan. Bake at 350° for 7-9 minutes or until edges are golden brown., Immediately invert onto a wire rack and remove waxed paper. Place another wire rack on top and turn over. Cool completely. Repeat with remaining portions, preparing pan each time., Place pink layer on a large piece of plastic wrap, about 30 in. long. Spread with cherry preserves. Top with white layer and spread with apricot preserves. Top with green layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight., With a sharp knife, trim 1/4 in. from each edge. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
NEAPOLITAN HOLIDAY COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 11h
Yield 7 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
- Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
- Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
- Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
- To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
- Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.
LAYERED NEOPOLITAN SQUARES
These sweet squares are so good. They have coconut flavor and maraschino cherry flavor. From Jean Paré. They are easier to slice the second and third day.
Provided by Boomette
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Bottom: Mix the 4 first ingredients together. Put in a greased 9x9 baking pan (grease the sides also). Cook in the oven at 350 F for 10 minutes.
- Second Layer: In a clean bowl, mix coconut and condensed milk. Spread this mixture on the bottom, in the pan. Cook in the oven at 350 F for 20 minutes, or until the cookie begins to golden on the sides. Let cool before icing.
- Icing: Beat all ingredients of the icing together, adding juice, if needed to have a good consistency. Put the icing on the cold cookie. Put in an hermetic container and let rest at least one day to let the cookie soften. You can eat the squares the same day but they're harder to cut when fresh.
NEAPOLITAN CREAM CHEESE BARS
Prize-Winning Recipe Fall 2010! Layer chocolate, vanilla and strawberry flavors in a delightful bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, melted butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 10 minutes. Cool 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and the remaining 2 eggs with electric mixer on medium speed until smooth. Spread over cookie base.
- Bake 30 to 35 minutes or until set. Cool 30 minutes. Spread frosting over cream cheese layer. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 15 g, TransFat 1 g
NEAPOLITAN COCONUT STRIPS
Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to for the Neapolitan Coconut Strips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 160 pieces
Number Of Ingredients 9
Steps:
- Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.
- Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.
- Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.
- Unmold coconut square using plastic overhang, and discard plastic. Trim about 1/4 inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.
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