Napoleones Recipe

Imagine biting into something that’s crispy, creamy, and sweet – that’s Napoleones for you! These delightful treats are from Bacolod, the sugar capital of the Philippines. With buttery, flaky layers, a rich custard center, and a sugary glaze on top, Napoleones is the go-to pasalubong from Bacolod. But not everyone has the time to go to the city when they crave these treats, and that’s why we made this easy Napoleones recipe. 

Why People Love Napoleones

People love Napoleones for so many reasons. For one, there’s the satisfying contrast in texture – the puff pastry’s flaky, buttery crunch, combined with the creamy custard filling and sweet, slightly crackly sugar glaze. Each layer adds to the experience, making it impossible to stop at just one square!

Napoleones also hit the perfect balance of flavors. They’re sweet but not overly so, thanks to the lightness of the puff pastry and the creamy, less-sweet custard. The sugar glaze on top adds just the right finish. And then there’s the serving size: each piece is small enough to be enjoyed as a quick treat yet rich enough to feel indulgent. Paired with a hot cup of coffee, hot chocolate, or tea, Napoleones make for a wonderful afternoon snack.

For those who love French pastries, Napoleones offers a Filipino spin. They share similarities with mille-feuille, which is made with three layers of puff pastry and pastry cream. But Napoleones are unique in their simplicity and smaller size, making them feel like the perfect, compact version of a pastry you’d see in a Parisian café or restaurant.

Napoleones History

Napoleones might be a delicacy in Bacolod today, but their story started decades ago. A woman named Conchita Conlu-Cuenca created a Napoleones recipe inspired by French pastries she enjoyed during her travels in Paris. Coming from a family of sugar plantation owners, Conlu-Cuenca wanted to showcase her family’s sugar. She took inspiration from her Paris experience and combined it with local ingredients to make a dessert. While the name Napoleones suggests a link to France, the recipe evolved in Bacolod with a mix of Spanish and Filipino influences, creating a treat that is uniquely its own.

Locals love to bring Napoleones as pasalubong, not just because they’re delicious but also because they represent Bacolod’s history and culture. Offering a box of these pastries feels like sharing a piece of Bacolod itself―its warm hospitality, love for sweets, and dedication to quality.

Napoleones Cooking Tips

Whether you’re a first-timer or already a fan, Napoleones have something uniquely satisfying in every bite. Some say they’re similar to the French pastry mille-feuille, which makes sense given their layered puff pastry. But Napoleones are different; they’ve got a distinct Filipino twist with just two pastry layers, a smooth custard filling, and a delicate sugar glaze that cracks perfectly with each bite. Take your Napoleones to the next level with these helpful tips: 

Use Chilled Puff Pastry

Keeping the puff pastry cold helps it stay flaky when baked. If you’re using store-bought puff pastry, let it chill in the fridge until you’re ready to work with it.

Brush with an Egg Wash

A light egg wash on the top of the pastry before baking will give your Napoleones recipe a lovely golden color. This makes a big difference in your treat’s final look. 

Cool the Custard Completely

Let the custard cool completely before spreading it on the pastry. Doing this ensures the custard won’t run and keeps it thick and spreadable for the perfect texture.

Bake Until Crisp and Golden

Aim for a golden brown color when baking the puff pastry. This means the layers have puffed up nicely, and the pastry will be crunchy, creating that satisfying bite when you take a piece.

Apply the Glaze Thinly

Napoleones recipes are all about balance. A thin layer of sugar glaze adds sweetness without overwhelming the delicate flavors. Go easy on the glaze to keep it just right.

How to Store Napoleones

Napoleones are best enjoyed fresh. But if you have leftovers, here’s how to store them properly: 

In the Fridge

Place the pastries in an airtight container and keep them in the fridge for up to seven days. Just know that the puff pastry might lose some crispiness. To bring back a bit of crunch, you can pop them in the microwave for one to two minutes before serving.

In the Freezer

You can also freeze Napoleones! Store them in a freezer-safe container, which can last about ten days. Thaw them in the fridge overnight, and give them a quick reheat in the oven to refresh the texture. Just note that freezing can affect the custard’s texture, but they’ll still taste amazing.

Easy Napoleones Recipe

Cuisine: Filipino

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Servings: 8 

Ingredients

2 rolls store-bought puff pastry

3 egg yolks

1/4 cup granulated sugar

1 tablespoon cornstarch

2 cups powdered sugar

1 1/4 cups (300 grams) fresh milk, warmed

3 tablespoons fresh milk

Instructions

1. Take the first roll of puff pastry and shape it into a rough square. Cut it in half, and place one half on top of the other. Repeat this with the second roll of puff pastry. Now, you’ll have two stacks with four layers each.
2. Cut each stacked pastry into eight smaller squares, then place them in the fridge to chill. Preheat your oven to 190°C (374°F).
3. While the puff pastry chills, make the custard filling. Start by heating one and a quarter cups of fresh milk in a pot over low heat. Let it simmer for about five seconds until bubbles form on the sides, then remove from heat.
4. In a separate bowl, whisk three egg yolks until they’re light in color. Add 1/4 cup sugar and whisk until everything is well combined. Then, add one tablespoon of cornstarch, whisking until it’s fully dissolved.
5. Slowly pour the warm milk into the egg mixture while stirring. Transfer this mixture back to the pot and cook over low heat, stirring continuously. When the custard reaches a thick, spreadable consistency, transfer it to a bowl and cover with cling film. Set aside to cool.
6. Remove the puff pastry squares from the fridge and place them in the oven. Bake for about 45 minutes or until the pastries are golden brown.
7. Make the sugar glaze while the pastries bake. In a bowl, add two cups of powdered sugar. Gradually mix in three tablespoons of milk, stirring until you reach a silky, thick consistency.
8. Once the puff pastries are done, transfer them to a cooling rack. Let them cool completely. Once cooled, slice each pastry in half horizontally with a serrated knife.
9. Spread a generous layer of custard filling on the bottom half of each pastry. Place the top half of the pastry back on, sandwiching the custard in between.
10. Finally, spread the sugar glaze over the top of each pastry.

Frequently Asked Questions

Conclusion

Napoleones are more than just a dessert – they’re a piece of Bacolod’s culinary history. From the flaky layers to the creamy custard and glossy glaze, each bite brings together so much tradition and flavor. So the next time you’re craving something sweet, get your baking tools and follow this easy Napoleones recipe. Trust us, you won’t regret it.

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