Napoleonka (Napoleonki in plural) also called Kremówka is Polish custard cream pie made out of two layers of pastry filled with custard cream and often decorated with layer of icing sugar.
INGREDIENTS
for the pastry
- 250 g of unsalted butter
- 300 g soured cream / thick 18% cream
- 2½ cups of plain flour
- 2 pinches of salt
- icing sugar – to decorate
for the cream
- 6 cups / 1½ litre of whole milk
- 125 g / ½ bar of unsalted butter
- 1½ cup caster sugar
- 5 packets of vanilla sugar (5 g each)
- 4 – 6 whole eggs (4 large, 6 if small)
- 4 – 6 egg yolks
- 8 tbs plain flour
- 8 tbs potato flour
EQUIPMENT
- 2 large baking trays
- 2 sheets of baking paper
- large mixing bowl
- manual whisk
- large jug
- large pot to prepare cream
- spatula
- rolling pin
METHOD
- To prepare the dough mix quickly while still cold cream, flour, salt and chopped butter.
- Knead only until well combined, dived into two balls and place in the fridge for at least 1 hour or even better overnight.
- Preheat the oven to 190°C (374°F).
- Remove both pieces of the dough from the fridge, roll out on baking papers as much as you can trying to keep the shape of the tray.
- Share one of the doughs into even rectangular shapes, you should be able to divide it into 12 or 16 slices, leave the other one (for the base) uncut.
- Bake both of them for about 20 minutes.
- In meantime prepare the cream boiling 4 cups of the milk with vanilla & caster sugars and butter.
- In a jug combine eggs, egg yolks, flour and left over 2 cups of milk whisking everything until well combined.
- Gradually fold in egg mixture into pot with milk, continue boiling and stirring with a whisk until cream is smooth and starting to get thick.
- Leave aside and let it cool down.
- Remove the dough from the oven and let them cool down.
- Spoon out cooled down cream onto the base layer (the one that is not cut) of the pie, top with precut pieces, sprinkle with icing sugar and place in the fridge for couple of hours.
- Slice with a very sharp knife following the cuts on the top layer of the pie.
- Serve with some unsweetened tea or coffee on a side.
Makes 12 generous or 16 smaller portions.
NOTES
If you don’t have time to prepare the dough it can be replaced with not too salty crackers.
Napoleonka has origin in French Mille-feuille, vanilla custard slice also called Napoleon pastry.
I’m adding this recipe the Inheritance Recipes challenge that we co-host with Solange of Pebble Soup. June Inheritance Recipes is hosted by Solange, please come and join us, share your inherited recipes!
Here we have something similar in Belgium . This looks so good.
Thank you Finla!! :) Do you have Belgian version on your blog?
That looks really yummy and I think I’ll try to make it before Halloween because then I can add it to the Halloween dinner.
Thanks Sophie :)
Looks beautiful this cream pie Margot…and yes I would love a generous slice with a cup of tea :)
Thanks for the recipe and hope you are having a great week!
Thank you, same to you Juliana! :)
That looks utterly delicious!
Thanks Su-Lin :)
Any reason why the recipe switches between metric (grams) and imperial (cups)?
Yes, read here: https://www.coffeeandvanilla.com/measurements/
it doesnt help to make comments if you haven’t made the product. The point is to share how it turned out for you or if you would do something different
thanks
Thank you Julie! We often use cups whenever possible and then measure other things in grams (especially butter). I don’t see anything wrong with this :)
This look extremely good. Thank you for sharing it with #Inheritancerecipes. It’s such a good idea to give older post a new life. I’ve started doing it too.
Thank you Solange. Yes, it is a good way of reviving old recipes and sharing them with the World, especially when they turned out as good as this one. Napoleonka is once of my favourite childhood cakes :)
I absolutely love the sound of this Margot, and will definitely give it a try. It does sound very similar to custard slice as you say, which as a family we really enjoy. I love making pastry but have never tried it with sour cream so am keen to give it a go,….I’m guessing the butter needs to be fairly soft when I combine it to make the pastry? Pinning. #InheritanceRecipes
Angela x
I made this on the weekend!!! Well, most of it apart from the pastry. It was fantastic, everyone loved it! Perfect consistent and not too sweet!
24 small serving!
Hello, I’ve just come across this yummy looking recipe, however not sure what potato flour is, please help.
In Australia I’ve never seen it?? Can I use self raising instead?