Ellie’s Rustic Napoleon Pastry

Directions

• PASTRY
• Mix flour & salt in a large bowl.

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• Cut the cold butter into the flour to obtain a mixture of different sizes – from pea to almond.

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• Add the liquid and use a spatula to fold the flour from the edges of the bowl until it forms a ball and looks hydrated. It’s ok to add a bit more liquid if needed.

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• Gather the dough into a ball, flatten into a square shape and refrigerate for 2 hours or 30 minutes in the freezer.

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• Dust your work surface with flour, and roll out the dough into a rough rectangle.

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• Fold the dough into thirds – like a letter!

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• Turn 90 degrees, roll and fold again – repeat these steps about 2-3 more times. Chill dough for another hour, or overnight.

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• When ready to bake your rustic crust – roll dough into a thickness of about 1/4″ and bake for 15 minutes at 400°, it will puff up.
• Let cool and using a pizza cutter, or sharp knife, slice dough into rectangles.
• Split each rectangle lengthwise to create extra thin crust layers.
• PASTRY CREAM
• Cook all ingredients listed for Pastry cream on stovetop until thick and bubbly. let cool before assembling Napoleons.
• ASSEMBLE THE NAPOLEON LAYER
• Layer crust slices with pastry cream and fresh fruit.
• Dust with powdered sugar and serve immediately!