Four-Layer Napoleon Squares
Apr 17, 2018 19:52:44 GMT -5
Post by Berean on Apr 17, 2018 19:52:44 GMT -5
I'm no baker, but this recipe came up at the side of an article on Arutz Sheva and it looks really good. Thought some of you cooks might want to try it. 
Four-Layer Napoleon Squares
Luscious and decadent and only take half an hour to prepare!
Brynie Greisman
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Napolean Squares
Picture Credit: Kosher.com
Prep Time
30 Minutes
Type
Parve
Dough
4 and 1/2 cups flour
7 ounces (200 grams) margarine
3 tablespoons sugar
2 and and 1/2 teaspoons Haddar Baking Powder
1/2 cup seltzer
Filling
3 cups water
2 cups sugar
7 tablespoons flour
3 eggs, beaten in the mixer
7 ounces (200 grams) margarine
Prepare the Dough
Mix all dough ingredients together in the mixer.
Divide evenly into four parts. Spread each part on an overturned cookie sheet lined with Gefen Easy Baking Parchment Paper and greased. Dough is very thin and delicate.
Bake for 10 minutes or until golden. Set aside.
Prepare the Filling
Whisk together water, sugar, and flour in a small saucepan. Cook for five minutes. Add beaten eggs and stir constantly until thickened. Add margarine and pudding mix and cook for five more minutes.
Divide evenly into three separate bowls. One is vanilla, to the second bowl add the coffee granules, and to the last bowl add the cocoa powder.
Assemble
Place a layer of dough, then cream, dough, second cream, dough, third cream, dough. Sprinkle with confectioners' sugar. Place in refrigerator overnight. (Don't worry if the dough breaks a little – it comes together in the fridge.) Cut into small squares the following morning.
Note: Squares can be frozen.
6 full tablespoons vanilla pudding mix
1 tablespoon instant coffee granules
1 tablespoon Gefen Cocoa Powder
confectioners' sugar, for sprinkling
link
Four-Layer Napoleon Squares
Luscious and decadent and only take half an hour to prepare!
Brynie Greisman
Share
Napolean Squares
Picture Credit: Kosher.com
Prep Time
30 Minutes
Type
Parve
Dough
4 and 1/2 cups flour
7 ounces (200 grams) margarine
3 tablespoons sugar
2 and and 1/2 teaspoons Haddar Baking Powder
1/2 cup seltzer
Filling
3 cups water
2 cups sugar
7 tablespoons flour
3 eggs, beaten in the mixer
7 ounces (200 grams) margarine
Prepare the Dough
Mix all dough ingredients together in the mixer.
Divide evenly into four parts. Spread each part on an overturned cookie sheet lined with Gefen Easy Baking Parchment Paper and greased. Dough is very thin and delicate.
Bake for 10 minutes or until golden. Set aside.
Prepare the Filling
Whisk together water, sugar, and flour in a small saucepan. Cook for five minutes. Add beaten eggs and stir constantly until thickened. Add margarine and pudding mix and cook for five more minutes.
Divide evenly into three separate bowls. One is vanilla, to the second bowl add the coffee granules, and to the last bowl add the cocoa powder.
Assemble
Place a layer of dough, then cream, dough, second cream, dough, third cream, dough. Sprinkle with confectioners' sugar. Place in refrigerator overnight. (Don't worry if the dough breaks a little – it comes together in the fridge.) Cut into small squares the following morning.
Note: Squares can be frozen.
6 full tablespoons vanilla pudding mix
1 tablespoon instant coffee granules
1 tablespoon Gefen Cocoa Powder
confectioners' sugar, for sprinkling
link
