Napoleons

Napoleons

By
From
Gran's Kitchen
Photographer
Sally Greer

Ingredients

Quantity Ingredient
3-4 sheets puff pastry
2 cups icing sugar
2 tablespoons butter, softened
boiling water
raspberry essence, to taste
raspberry jam
300ml cream, whipped

Method

  1. Cut pastry into rectangles, a little larger than desired size as they shrink during cooking.
  2. Place on greased oven tray and bake at 200°C for 10 minutes. Set aside to cool.
  3. Sift icing sugar into bowl and add butter. Cream mixture while slowly adding boiling water to a spreadable consistency. Stir in raspberry essence.
  4. Spread bottoms with jam then whipped cream, and spread the tops with icing.
  5. Sandwich tops and bottoms together.
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