Puff Pastry Napoleon Cake with Fresh Raspberries Recipe
A luxurious twist on the classic French Napoleon, this Puff Pastry Napoleon Cake layers crisp, golden puff pastry with silky pastry cream, topped with fresh raspberries and a dusting of powdered sugar for a beautifully flaky, creamy, and indulgent dessert.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
For the Pastry Layers:
- 3 sheets frozen puff pastry, thawed
- 1 egg (for egg wash)
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For Assembly & Topping:
- 1 pint fresh raspberries
- Powdered sugar (for dusting)
- Crushed baked puff pastry scraps (optional, for sides)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
- Prepare Pastry Layers: Roll out puff pastry sheets, prick with a fork, and brush with egg wash. Bake until golden brown.
- Make Pastry Cream: Heat milk, mix sugar, cornstarch, and egg yolks, then combine with milk and cook until thickened. Stir in vanilla and butter. Cool and chill.
- Assemble the Cake: Layer puff pastry and pastry cream, top with raspberries. Dust with powdered sugar and chill before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 19g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 136mg
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