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Napoleon Cake


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


Servings 12
Preparation time 25mins
Cooking time 55mins


Step 1

Heat oven to 400°F. Coat baking sheets with cooking spray. On floured surface, unfold pastry. Roll out to 14x10-inch rectangle. Cut lengthwise in half (two 14x5-inch rectangles). Place on sheet. With fork, prick surfaces.

Bake in 400°F 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.

In large bowl, beat cream cheese, mascarpone, sugar, and orange zest until smooth.

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.

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.

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