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Napoleon Pastry Recipe
|Phyllo dough sheets||4|
Serving size: Complete recipe
Calories 211 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.3%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 346.8 mg14.5%
Total Carbohydrates 47 g15.6%
Dietary Fiber 1.5 g6%
Sugars 1.5 g
Protein 6 g12.1%
Vitamin A Vitamin C
Calcium 3% Iron 12.1%
*Based on a 2000 Calorie diet
Fold the dough in half and spray it again.
Fold it again; the sheet is now one-quarter of its original size.
Using scissors, cut it into four pieces.
You now have four small pieces, each of which is four layers thick.
Carefully lift each onto a cookie sheet that has been sprayed with non-stick vegetable cooking spray.
Make as many sections as you need.
Plan to stack the dough four pieces high for a super napoleon; in this case, one sheet of phyllo makes one napoleon, with fillings.
Bake in a preheated 375°F (1 90°C) oven for approximately six minutes.
The dough should be lightly browned but not burnt.
Use a pancake turner to lift each piece off, and place each on a wire rack to cool.
Store in an airtight container.
The analysis is for a four-layer napoleon, unfilled.
Be sure to add the extra calories and exchanges for the fillings