Napoleon "Cake"

Servings: 12 Prep 25 mins Chill 1 hr Bake 400°F 15 mins


  • Pastry:
  • 1 sheet frozen puff pastry, thawed
Cream Filling:
  • Cream Filling:
  • 8 ounces Neufchatel cream cheese, softened
  • 8 ounces mascarpone
  • 3/4 cup confectioners sugar
  • 1 teaspoon grated orange rind
  • Glaze:
  • 1 cup confectioners sugar
  • 1 tablespoon plus 1 teaspoon warm water
  • 1/3 cup semisweet chocolate chips, melted

Make It


1. Heat oven to 400 degrees F. Coat baking sheet with cooking spray. On floured surface, unfold pastry. Roll out to 14 x 10-inch rectangle. Cut lengthwise in half (two 14 x 5-inch rectangles). Place on sheet. With fork, prick surfaces.

2. Bake in 400 degree oven until slightly puffed, 15 minutes. Remove to wire rack; let cool. With serrated knife, split each piece horizontally in half, separating into 2 rectangles.


3. In large bowl, beat cream cheese, mascarpone, sugar and rind until smooth.


4. In bowl, mix sugar and water. Spread on uncut side of one pastry rectangle. Pipe chocolate in parallel lines, 1 inch apart, crosswise over top of glazed pastry. Drag toothpick across chocolate to feather lines, lengthwise in alternate directions, 1 inch apart. Let stand 15 minutes.

5. Place one rectangle, cut side up, on platter. Spread with a third of filling. Continue layering with remaining pastry and filling, ending with decorated top. Refrigerate 1 hour. Slice with serrated knife. Makes 12 servings.