If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Sunday, October 18, 2015

Napoleon squares (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting.

  • 1 cup butter
  • 1 1/2 cup sifted flour
  • 1/2 cup sour cream
  • 1 3/4 cup milk
  • 1 package (3.25 ounce) vanilla pudding mix
  • 1/2 teaspoon vanilla
  • 1/4 cup semi-sweet chocolate pieces
  • 1 teaspoon shortening
  • 1 cup sifted confectioners' sugar
  • 1 tablespoon light corn syrup
  • 1 tablespoon water
  • 1/2 teaspoon vanilla

Instructions for pastry dough:
  1. Cut butter into flour with pastry blender
  2. Stir in sour cream with a fork
  3. Divide dough into 4 equal portions
  4. Wrap each portion
  5. Refrigerate for 8 hours or overnight
  6. Roll out one portion of dough on well-floured board into a 12-inch by 6-inch rectangle
  7. Place on ungreased cookie sheet
  8. Repeat with other 3 portions of dough
  9. Bake at 350°F for 15-20 minutes or until pastry is puffed and golden brown
  10. Transfer carefully to wire racks
  11. Cool completely
  12. Trim sides carefully with a sharp knife so all layers are the same size
  13. Place one layer, puffed side up, on a separate wire rack set on a piece of wax paper to be decorated for the top of the Napoleon

Instructions for fillings, frostings, and assembly:
  1. In a saucepan, combine milk, pudding (or pie filling mix) and 1/2 teaspoon vanilla
  2. Cook mixture over medium heat, stirring constantly until mixture comes to a boil
  3. Cool
  4. Chill mixture well
  5. In a double boiler set-up, combine chocolate pieces and shortening and heat over hot water until chocolate melts
  6. Stir to blend
  7. In a saucepan, combine confectioners' sugar, syrup, water and 1/2 teaspoon vanilla
  8. Cook mixture over low heat until frosting is smooth and shiny and coats a wooden spoon. Don't overcook or frosting will be too hard
  9. Remove from heat, pour over top layer immediately and spread evenly
  10. Pour chocolate mixture into pastry bag or tube with small writing tip
  11. Pipe lengthwise strips 1-inch apart over frosting
  12. With a toothpick make chevron marks 1-inch apart pulling the toothpick left to right, then right to left
  13. Set top aside to assemble
  14. Place an undecorated layer, puffy side up, on serving platter
  15. Spread layer with 1/3 of chilled vanilla filled
  16. Top with frosted pastry layer
  17. Chill at least 1 hour before serving

Makes 6 servings

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