iso napeleon recipe

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Iso napeleon recipe

View latest: 24h 48h 72h

debka2020

Wed, May 21 2008, 10:28 am

anyone have a yummy napeloen recipe?

flowerpower

Wed, May 21 2008, 10:47 am

roll out two big pieces of flakey dough.Make sure they are thin. Put on top of a cookie sheet(the upside down way) and make some small slits on the dough so it wont blow up. Bake on 375 for about 20 minutes or until it looks ready. Whip up a whip topping with some instant vanilla pudding and put inbetween the 2 doughs(once its finished baking and cool) sift confection sugar ontop of cake. if you want you can bake a thin layer of sponge cake put inbetween 2 layers of the whip

shopaholic

Wed, May 21 2008, 10:49 am

Or, KBD short on time has a no bake napoleon cake. Fills a 9x13" pan & serves a lot of people.

tzatza

Wed, May 21 2008, 11:39 am

shopaholic wrote:

Or, KBD short on time has a no bake napoleon cake. Fills a 9x13" pan & serves a lot of people.

I second this recipe. My family loooves it!

Koshermomma

Wed, May 21 2008, 12:04 pm

It's my son's favorite dessert!!

LuckyMum ↓

Wed, May 21 2008, 12:10 pm

yuuummm!! our favorite!
whip up two dessert whip
mix in 2 instant pudding mix
prepare 2 pkgs cooked pudding with parve milk and mix it in, but not hot or you'l melt the whip, I prepare this earlyer and refigerate first.
put between two sheets of baked flakey dough
top with confectionary sugar and/or sprinkle chocolate on top - yummmmmm!!!!!
(if your lazy about the cooked pudding part or live in israel and cant get it, I have made it with instant too - just prepare 2 packs with parve milk and mix in ((- this is in addition to the two pacs of just the powder - hope this makes sense.))
you can also make this milchig with milchig whip and reular milk - heaven!!!!!!!!!!!!!!

boruchhashem

Wed, May 21 2008, 12:40 pm

Also, Bakers Choice has a powder that you cook water and sugar, add the powder then some margarine, and it tastes just like the bought one.

superduper

Thu, May 22 2008, 10:03 am

LuckyMum wrote:

I want to make this but have few questions can you please tell me;
how many ounces of whip I need??
do you know how many oz on pkg pudding mix is?
do you use vanill pudding?
how long do you bake the flakey dough??

Thanks!!!!!
hmmmmmmmmm I"m hungry Tongue Out

↑ LuckyMum ↓

Thu, May 22 2008, 12:52 pm

superduper wrote:

Im not sure of the exact numbers of oz, I use the standard cartons of frozen whip and reg pkgs of pudding - yea vanilla. I think they are all aprox. the same - alittle more or less wont matter too much.
I spread the flakey over the back of a cookie sheet or big pan, prick it with a fork all over it shouldnt blow up. I bake it till its very slightly browned and crisp.
Good luck! Feel free to ask more ?'s if you got any

sky ↓

Thu, May 22 2008, 2:17 pm

LuckyMum wrote:

superduper wrote:

Are they the big whips (16 oz like haddar) or the small whips (8 oz. like rich's)

freidasima ↓

Thu, May 22 2008, 2:17 pm

A really dumb question. What in the world is ISO that I see all the time here?

Zahava

Thu, May 22 2008, 2:19 pm

Do you mix the cooked pudding with the whipped cream? Or is it two separate layers?

cassandra

Thu, May 22 2008, 2:22 pm

freidasima wrote:

A really dumb question. What in the world is ISO that I see all the time here?

In search of

↑ freidasima

Thu, May 22 2008, 2:25 pm

Finally I understand! thank you! I thought it was some kind of barcode system!!1

↑ LuckyMum

Thu, May 22 2008, 3:08 pm

The smaller ones - like rich. (I guess those are like 1/2 of the big hadar ones so you can use one big one if thats what you have)
Mix all the stuff together its all one yummy layer... enjoy!

↑ sky

Thu, May 29 2008, 11:14 am

Thanks for the recipe LuckyMum. I made it and it was very good.
I put sweet pitted cherries in between the layers.
I split the puff pastry doughs in half width way so it wouldn't be so much of the dough.
And I used less vanilla pudding (1/2) in the whip part.

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