Cocktail Napoleons
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
8 napoleans
ingredients
- 1⁄2 lb puff pastry, prepared, frozen, thawed (half a package)
- 1⁄4 lb smoked salmon, sliced paper thin
- 3 -4 white potatoes (I use Yukon Gold ( there should be enough to yield 2 cups mashed potatoes)
- 1⁄2 cup cooked carrot, pureed
- 1⁄2 cup cooked fennel, pureed
- 1⁄2 tablespoon horseradish
- salt and pepper
- 2 garlic cloves, mashed
- 1⁄4 cup sour cream (lite is fine)
- 1⁄4 cup heavy cream, whipped
- 1⁄2 tablespoon horseradish (or to taste)
- fennel head (to garnish, fronds)
- carrot curls (to garnish)
directions
- Preheat oven according to pastry package directions.
- Roll out the pastry dough on a prepared cookie sheet and score the dough in twenty four rectangles.
- Bake according to package directions.
- Peel, boil or steam, and mash the potatoes, using some of the potato cooking water if necessary.
- While the pastry is baking, divide the mashed potatoes into two bowls.
- Mix the carrot puree and half the garlic and horseradish into one bowl, the fennel puree and the other half of the garlic and horseradish into the other; season both with salt and pepper and keep hot.
- Combine the sour cream, whipped cream and horseradish and place in a squeeze bottle with a narrow tip (or a pastry bag) and reserve.
- As soon as the pastry comes out of the oven, using a pizza cutter, slice the pastry into the 24 rectangles.
- Working quickly, spread eight rectangles with the fennel/potato mixture, top with.
- a thin layer of smoked salmon and another pastry rectangle.
- Now repeat, spreading the second layer with the carrot/potato mixture and smoked salmon.
- Top with the third series of pastry rectangles.
- Arrange the Napoleans on a serving tray.
- Pipe thin diagonal lines of the horseradish cream on the top of each.
- Garnish the tray with the fennel fronds and carrot curls.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>