Napoleons

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 cups puff pastry
• 1/4 cup seedless raspberry jam
• 1 cup heavy whipped cream
• 1 cup powdered sugar
• 2 tablespoons sugar syrup
• 1 teaspoon vanilla

Recipe

• 1 sugar syrup is made by placing the 2 tbsp.
• 2 sugar with 1/4 cup water and bring to a boil and reduce until you have the 2 tbp.
• 3 s needed for recipe.
• 4 pre set oven to 425 degrees.
• 5 roll out puff pastry.
• 6 (this you can prepare or by frozen at the grocery store) roll out thin as possible to a large rectangle.
• 7 place onto a large baking sheet, letting it over hang on all sides slightly.
• 8 prick the dough all over well.
• 9 chill ten minutes.
• 10 bake chilled cold dough for 12 minutes until lightly browned.
• 11 loosen pastry and turn over and then place back onto the baking sheet with bottom up-- place back in the oven another 6 minutes.
• 12 transfer to a wire rack and cool.
• 13 when cool, trim edges, and the make three even long strips.
• 14 this pastry should be thoroughly cooked, so it is a nice deep brown and crisp.
• 15 crush all the trimmings and set aside for decoration around the outside edges when finished.
• 16 spread two strips of pastry with jam.
• 17 spread half the whipped cream over one jam covered portion.
• 18 place the second jam strip onto the whipped cream one.
• 19 press down slightly so it won't slide off the first layer.
• 20 spread the reaming whipped cream onto the second layer and top with the third plain layer.
• 21 press again to adhere.
• 22 make icing with ppowdered sugar and just enough of the sugar syrup until it spreads easily.
• 23 add the vanilla.
• 24 warm the icing until tepid, it should coat a spoon should not be thick, if it is add a bit more water.
• 25 spread quickly over the top of the third layer.
• 26 and at once sprinkle crushed puffed pastry down the top edges on each side.
• 27 chill-- cut into 2 inch slices to serve.