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easy napoleon cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: General
Description
Indulge in a stunning Rose Pistachio Napoleon Cake, a delicate symphony of flaky puff pastry, fragrant pistachio-cardamom cream, and a glistening apricot glaze. This recipe offers a unique and unforgettable culinary experience inspired by traditional Persian desserts.
Ingredients
- 500 g (1 lb) Puff Pastry Sheets (Halal)
- 300 ml (1 ¼ cup) Whole Milk
- 250 ml (1 cup) Heavy Cream
- 100 g (½ cup) Granulated Sugar
- 4 Large Egg Yolks
- 30 g (2 Tbsp) Cornstarch
- 1 tsp Vanilla Extract (Alcohol‑free)
- 1 tsp Ground Cardamom
- ½ tsp Saffron Threads, Steeped in 2 Tbsp Warm Milk
- 100 g (¾ cup) Pistachio Paste
- 1 Tbsp Rose Water
- 1 pinch Salt
- 150 g (1 cup) Apricot Preserves
- 2 Tbsp Honey
- 30 g (2 Tbsp) Unsalted Butter, Melted
- 50 g (⅓ cup) Sliced Almonds, Toasted
- Edible Rose Petals for Garnish (optional)
Instructions
- Prepare Pastry Base: Place a cooled puff pastry square on a platter.
- First Cream Layer: Spread ½ cup pistachio-cardamom cream evenly over pastry.
- Repeat Layers: Layer pastry squares and cream, aligning for neatness.
- Final Pastry Layer: Top with a final puff pastry square.
- Glaze the Cake: Drizzle warmed apricot glaze over the top layer.
- Add Almonds: Sprinkle toasted almonds over the wet glaze.
- Garnish (Optional): Arrange rose petals on top.
- Chill and Serve: Chill for 30 minutes before slicing into 12 squares.
Notes
Chilling the Napoleon at various stages is crucial for preventing a soggy texture and ensuring clean cuts. Substitute ingredients as needed for dietary needs or preferences.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: rose, pistachio, napoleon, cake, persian, dessert, pastry, apricot, cardamom, saffron
