Mille Feuille (Napoleon Pastry Sheets)
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
55
Spice
60
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a baking sheet with a silicone sheet
3
Separate dough at the seams into 4 squares and place on prepared baking sheet
4
Score the dough all over with the tines of a fork to prevent it from rising too much when baking
5
Lightly sprinkle dough sheets with white granulated sugar
6
Cover with a sheet of parchment paper and 3 sheets of aluminum foil
7
Nest another baking sheet on top to apply some pressure to the dough while it bakes
8
Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper
9
Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes
10
(Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes
11
) Transfer to cooling rack and cool completely before cutting
12
Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking
13
Cut each rectangle crosswise into 3 equal smaller rectangles
14
Use 3 small rectangles per pastry