Brooklyn has been begging me to make something from the Cake Boss book. We decided to start small and make Napoleans. If you have never had one, I think you should. Two versions, you’re bound to like one of them ….
1/2 of a package of frozen puff pastry, thawed
1 cup heavy whipping cream
4 oz mascarpose
1/2 cup powdered sugar
2 tbsp milk
3 tbsp Nutella
Let’s just have a moment of silence for this tasty treat. If you want to bribe me, this is how you do it. Moving on.
Unfold frozen pastry. Slice into 3 rectangles.
Bake @ 400 degrees for 15 minutes. See why it’s called puff pastry? So cool.
While this cools, you gotta go make the cream. Pour the heavy cream into a bowl, and beat with a mixer for a few minutes until it begins to get poofy.
Add the mascarpone, milk, and powdered sugar. Then add the Nutella ever so gently. Blow it kisses and tell it you will see it later.
Mix it all very well.
Slice each puff pastry in half. Place some of the creamy goodness on a half.
Rinse, repeat and eat.
We also tried this cutting the pastry into heart shapes with the other half of the patsry and adding strawberries instead of Nutella. Those little suckers didn’t stack at all but they were good!
And this is what we did with the leftover pieces after cutting out the shapes.
This one was mine! All MINE!
Most of the recipe was from the back of the puff pastry box and inspired by the Cake Boss tirimisu recipe.