Lemon Napoleon Recipe
Ingredients
| 1 recipe for Short-Cut Puff Pastry | ||
| 2 1/2 cups Lemon Filling | ||
| 1/2 cup Vanilla Icing | ||
| 1/4 cup milk carob chips | ||
| Butter | 2 Tablespoon | |
Directions
Preheat oven to 350°F.
Roll out puff pastry into 2 9 X 10-inch sheets.
Cut each sheet of pastry lengthwise into 3 pieces, 3 X 10 inches each.
Prick with a fork, and bake on an ungreased baking sheet for about 20 minutes, or until golden.
Cool completely.
Whisk Lemon Filling in a medium-size bowl to make it smooth.
Spread on 4 pieces of cooled pastry.
Spread Vanilla Icing on the other 2 pieces of pastry.
In top of a double boiler set over hot water, melt together carob chips and butter.
Drizzle in lines across Vanilla Icing.
With the edge of a fork, make several lines from one end of pastry to the other through carob.
This will make an attractive design.
Place one lemon-covered pastry on top of another lemon-covered pastry.
Top with a frosted pastry.
Repeat procedure with remaining pastries.
Refrigerate for 1 hour.
With a serrated knife, cut each into thirds, crosswise.
Roll out puff pastry into 2 9 X 10-inch sheets.
Cut each sheet of pastry lengthwise into 3 pieces, 3 X 10 inches each.
Prick with a fork, and bake on an ungreased baking sheet for about 20 minutes, or until golden.
Cool completely.
Whisk Lemon Filling in a medium-size bowl to make it smooth.
Spread on 4 pieces of cooled pastry.
Spread Vanilla Icing on the other 2 pieces of pastry.
In top of a double boiler set over hot water, melt together carob chips and butter.
Drizzle in lines across Vanilla Icing.
With the edge of a fork, make several lines from one end of pastry to the other through carob.
This will make an attractive design.
Place one lemon-covered pastry on top of another lemon-covered pastry.
Top with a frosted pastry.
Repeat procedure with remaining pastries.
Refrigerate for 1 hour.
With a serrated knife, cut each into thirds, crosswise.
Chef
