Napoleon Torte

READY IN: 2hrs
YIELD: 1 torte




  • 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.