Ellie’s Rustic Napoleon Pastry

Ellie’s Rustic Napoleon Pastry

Recipe by Ellie Markovitch
Course: Dessert, Breakfast


Napoleon Pastry

This recipe looks more complicated than it is, always a plus. Use any local, seasonal fruit for the layers.


  • 1 cup Maine Grains Organic Spelt Flour

  • 1/4 tsp salt to taste

  • 1/2 cup unsalted butter, cubed

  • 1/4 cup milk kefir or milk

  • 1 egg yolk

  • 1/2 cup milk

  • 2 tbsp sugar

  • 1 pinch salt

  • 1 tbsp flour

  • 1 tbsp cornstarch

  • sliced fresh fruit


  • Mix flour & salt in a large bowl.
  • Cut the cold butter into the flour to obtain a mixture of different sizes – from pea to almond.
  • 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.
  • Gather the dough into a ball, flatten into a square shape and refrigerate for 2 hours or 30 minutes in the freezer.
  • Dust your work surface with flour, and roll out the dough into a rough rectangle.
  • Fold the dough into thirds – like a letter!
  • Turn 90 degrees, roll and fold again – repeat these steps about 2-3 more times. Chill dough for another hour, or overnight.
  • 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.
  • Cook all ingredients listed for Pastry cream on stovetop until thick and bubbly. let cool before assembling Napoleons.
  • Layer crust slices with pastry cream and fresh fruit.
  • Dust with powdered sugar and serve immediately!


  • Dough must be refrigerated for 2 hours or frozen for 30 minutes before use.

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By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia