Ellie’s Rustic Napoleon Pastry

Ellie of Story Cooking shares her rather simple recipe for a dessert that will look more complicated than it is and taste amazing!

Using local, seasonal fruit to add a layer personalizes this fantastic dessert!


1 cup Maine Grains Organic Spelt flour
1/8-1/4 tsp salt or to taste
1/2 cup unsalted butter, cubed
1/4 cup milk kefir
Pastry Cream:
1 egg yolk
1/2 cup milk
2 tbsp sugar
Pinch of salt
1 tbsp of flour
1 tbsp of cornstarch
Sliced fresh fruit - strawberries are seen here



  1. Place flour, salt in a large bowl and stir 
  2. Cut the cold butter into the flour to obtain a mixture of different sizes – from pea to almond – see photo below
  3. Add the liquid all around the flour mix and use a spatula to fold the flour from the edges of the bowl on itself til it forms a ball and looks hydrated – ok to add a bit more liquid if needed
  4. Gather dough into a ball, flatten into a square shape and refrigerate for 2 hours or 30 minutes in the freezer
  5. Dust your work surface with flour and roll out dough into a rough rectangle 
  6. Fold the dough into thirds – like a letter! See photo below
  7. Turn 90 degrees, roll and fold again – repeat these steps about 2-3 more times then chill dough for another hour or overnight
  8. When ready to bake your rustic crust – roll dough into a thickness of about 1/4″ and bake for 15 minutes at 400 degrees – it will puff up
  9. Let cool and using a pizza cutter – or sharp knife – slice dough into rectangles
  10. Split each rectangle lengthwise to create extra thin crust layers


Pastry Cream:

  1. Cook all ingredients listed for Pastry cream on stovetop till thick and bubbly – let cool before assembling Napoleons


Assemble the Napoleon

  1. Layer crust slices with pastry cream and fruit in between
  2. Dust with powdered sugar and serve immediately


Course: Dessert