Snack cake “Napoleon”: video recipe

This recipe requires natural sweet cream butter with a fat content of 82%

Sift the flour and salt into a large, wide bowl and put the bowl in the refrigerator. Well chilled ingredients are one of the secrets of puff pastry. Put the water in the refrigerator too, you can even add some ice cubes to it. Cut off 50 g butter and chop into cubes, refrigerate. After 10 minutes, knead the dough from the cooled ingredients, roll it into a square with sides of 7-10 centimeters, wrap in plastic wrap and refrigerate for 1-2 hours.

Then you can choose one of the ways to roll out the dough for the first time. The classic method involves sealing the oil block in flour. To do this, roll out the chilled dough into a rectangle with sides of 40 and 20 centimeters or into a square with sides of 30 by 30 centimeters. How to roll out the dough depends on how you will seal it – “book” or “envelope”. In the first case, you need a rectangle, in the second, a square. Sealing the dough with a “book” is called a simple round, “writing” – a double round. If you are sealing the dough with a “book”, rub butter on only one half of it, cover with the other half, seal the edges, wrap in plastic and refrigerate for 2 hours. The famous pastry chef Pierre Herme seals the flour block in an oil block. To do this, you need to mix the butter with an additional 30 grams of flour with a mixer, without whipping, put it on a film, roll it out with a rolling pin into a rectangle with sides of 10 and 20 centimeters and put it in the refrigerator for 2 hours. After the allotted time, take out the butter, put a square of dough on it, cover with the second half, seal the edges and roll into a square or rectangle, then proceed with the dough in the same way as with the classic one.

Remove the chilled dough from the refrigerator, roll it out again, seal it and put it back in the refrigerator for 2 hours. Repeat the procedure 3-4 more times. Professional pastry chefs say that for a puff pastry of thousands of layers, it is enough to alternate a double and a simple round twice.

To prevent the butter from melting prematurely, pastry chefs roll out the puff pastry with a chilled marble rolling pin on a silicone mat, which is also stored in the refrigerator between rounds.

Many original snack cake recipes include spicy herbs. For such a filling you will need: – 500 g of young spinach leaves; – 300 g of parsley; – 200 g of dill greens; – 1 head of onion; – 2 tablespoons unsalted butter; – 300 g of soft fatty cream cheese like Philadelphia; – salt and ground black pepper.

Wash greens under running water. Dry thoroughly, using paper kitchen towels or a special device, “carousel”. Peel the onions and cut them into small cubes. Melt the butter in a skillet and fry until transparent. Cut the spinach into ribbons and put on the onion, stir and simmer for 2-3 minutes. Turn off the heating and sue. Chop the herbs. In a bowl, combine cheese, spinach with onions and herbs. Layer the cakes and refrigerate the cake for a few hours. Cut the cake into pieces and serve.

You can replace spinach with fresh sorrel, beet greens, add a couple of garlic cloves to the filling.

Drain the canned tuna and place the meat in a blender. Add sun-dried tomatoes, olives and garlic. Pulse chop. You do not need a homogeneous paste: it is good if there are individual pieces of food in the filling. Put the filling in a bowl, wash the blender bowl and put the feta cheese in it, add wine vinegar, yogurt, dill, oregano and parsley. Whisk into cream. Lay out the puff pastry crust, brush with feta cream, put the tuna filling on top, cover with the next crust and repeat the layers of filling, lay out another crust, put the filling again and cover with the last crust. Refrigerate, chill and serve in triangular slices.

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