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Napoleons

  • Natalie Oldfield - Gran's Kitchen
  • Jun 12, 2015
  • 1 min read

Napoleons.jpg

INGREDIENTS

3-4 sheets puff pastry

2 cups icing sugar

2 tablespoons butter, softened

boiling water

raspberry essence, to taste

raspberry jam

300ml cream, whipped

METHOD

Cut pastry into rectangles, a little larger than desired size as they shrink during cooking.

Place on greased oven tray and bake at 200°C for 10 minutes. Set aside to cool.

Sift icing sugar into bowl and add butter. Cream mixture while slowly adding boiling water to a spreadable consistency. Stir in raspberry essence.

Spread bottoms with jam then whipped cream, and spread the tops with icing.

Sandwich tops and bottoms together.

 
 
 

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