Napoleon Torte
Ready In: 2 hrs
Serves: 20
Yields: 1 torte
Ingredients
Dough Phyllo may be substituted
- 1 cup unsalted butter
- 4 cups flour
- 1 cup sour cream
- 2 tablespoons cold water
Filling 1
- 3⁄4 cup sugar
- 5 tablespoons flour
- 1⁄4 teaspoon salt
- 2 cups milk, scalded
- 4 egg yolks, beaten
- 1 teaspoon vanilla extract
- chopped fresh fruit (optional) or berries (optional)
- melted chocolate (optional)
- jam (optional) or jelly (optional) or chopped nuts, may be added if desired (optional)
Filling 2
- 2 (14 ounce) cans sweetened condensed milk
- 6 egg yolks, beaten
- 2 teaspoons vanilla extract
- 1 cup butter, softened
- chopped fresh fruit (optional) or berries (optional)
- melted chocolate (optional)
- jam (optional) or jelly (optional) or chopped nuts, may be added if desired (optional)
Directions
- Dough: Cut butter into flour then blend in the sour cream and water.
- Form 8-12 balls, then flatten into discs, wrap in plastic wrap and refrigerate overnight.
- The next day, remove the dough from the refrigerator and let sit 15 minutes or until dough is pliable enough to be rolled out.
- Roll each disc into a paper-thin circle on a lightly-floured surface, then prick all over with a fork and bake at 375F for 7-10 minutes or until golden brown.
- A pizza pan or a stone makes a good surface for cooking your layers.
- Each layer must be cooked individually.
- If your dough gets too soft while you are rolling and baking, put it back in the refrigerator until it is hard enough again.
- Filling#1: Mix sugar, flour and salt in top of double boiler.
- Gradually add hot milk, stirring constantly.
- Keep on heat, stirring until mixture thickens.
- Spoon a small amount of milk mixture gradually (~1/4c) into your egg yolks, mix thoroughly.
- This will prevent your eggs from cooking by gradually raising their temperature.
- After you have spooned the milk mixture into the eggs, pour the eggs into the milk mixture.
- Cook for 2 minutes.
- Cool, then add vanilla and extras if desired.
- Filling#2: Add both cans of milk to top of double boiler and cook, stirring frequently, until thickened (~30min).
- Add egg yolks slowly in a thin stream, stirring constantly.
- Add vanilla.
- Cook and stir for 10 minutes.
- Chill in refrigerator.
- Beat butter until fluffy, then slowly beat in chilled milk mixture.
- Add extras if desired.
- Assembly: Place one layer of pastry on a platter and spread with filling.
- Continue stacking, alternating fillings, until 1 layer of pastry remains.
- Frost top and sides of torte with your remaining filling.
- Crumble the last pastry layer and sprinkle over torte.
- Refrigerate for several hours.
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