Delicious homemade Napoleon Dessert with flaky layers and creamy custard filling. Easy step-by-step recipe.
For the dough:
14 oz (about 1 ¾ cups) unsalted butter, cold
4 cups all-purpose flour
1 cup ice-cold water
For the cream filling:
2 cups whole milk
1 cup granulated sugar
2 large egg yolks
1 tablespoon all-purpose flour
5 oz (about 10 tablespoons) unsalted butter, softened
1 vanilla bean (or 1 teaspoon pure vanilla extract)
1 cup powdered sugar
Cut the cold butter into small cubes and combine with flour in a large bowl until crumbly. Gradually add ice-cold water and knead until the dough comes together. Divide into four equal portions, wrap each in plastic wrap, and refrigerate for at least one hour.
Preheat oven to 375°F (190°C). Roll each portion into a rectangle about ¼ inch thick. Place on a baking sheet and bake each layer for 10–12 minutes, or until lightly golden. Let cool completely.
Whisk egg yolks, flour, and 3 tablespoons of cold milk until smooth. Heat the remaining milk with granulated sugar and vanilla in a saucepan until it just begins to boil. Slowly whisk in the egg mixture and cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool. Beat softened butter and powdered sugar until creamy, then fold into the cooled custard.
Place one baked layer on a flat surface, spread with cream, and repeat until all layers are stacked. Chill in the refrigerator for several hours or overnight. Cut into squares and dust with powdered sugar before serving.
