Napoleon "Cake"

By ctozzi

Ingredients

• Pastry:
• 1 sheet frozen puff pastry, thawed
• Cream Filling:
• 8 ounces Neufchatel cream cheese, softened
• 8 ounces mascarpone (see below)
• 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
• Substitute recipe for mascarpone:
• 1 . Use the "freshest, best-quality" cream cheese you can find.
• 2 . Mix equal amounts of cream cheese and sour cream.
• 3 . Mix 1/2 pound of ricotta cheese with 1 cup of heavy cream in a food processor until it forms a homogeneous cream (this substitutes for about 1 pound of mascarpone).

Details

Servings 12
Preparation time 25mins
Cooking time 40mins
Adapted from familycircle.com

Preparation

Step 1

1. Pastry: 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.

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

Glaze: 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.