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Napoleon Slices (kaldt vann)

Napoleon slices (Napoleonskaker, a Norwegian mille-feuille-style layered pastry) from Erken's Stor kokebok (1914): homemade puff pastry of 125 g butter, 125 g flour and 1 dl water, rolled thin, cut into strips, baked light golden, sandwiched with cream and glazed.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 528 (falt i det fri)

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About the dish

Napoleon slices belong to the chapter "Cakes for dessert" in Henriette Schønberg Erken's Stor kokebok (1914). The recipe is based on a simple, homemade puff pastry in which only a quarter of the butter is rubbed into the flour while the rest is "pounded in" with the rolling pin — a method typical of older Norwegian cookbooks.

How to make it

  1. 1

    Make the dough

    Rub a quarter of the butter into the flour. Add the cold water a little at a time to form a cohesive dough.

  2. 2

    Work in the butter

    Roll out the dough and pound the rest of the butter in with the rolling pin. Roll out, fold together and repeat a few times, chilling between the folds.

  3. 3

    Roll and cut out

    Roll the dough out very thin and lay it over a baking sheet. Using a pastry wheel dipped in flour, cut out strips three fingers wide and 10–12 cm long.

  4. 4

    Bake

    Bake the strips in a moderately hot oven, about 200 °C (390 °F), until light golden brown.

  5. 5

    Fill and glaze

    When the sheets are completely cooled, spread cream on one strip and place another strip on top, bottom side up. Glaze the top with the powdered-sugar glaze.

Changes from the original

Measurements have been converted to modern units (1 del. = 1 dl). The "bakkelsspore" is described as a pastry wheel/knife, and the baking temperature is given in degrees. The cream is specified as vanilla custard/cream filling since the original refers to the linser recipe.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 528) → Modernisert~89% av teksten endretfjernetlagt til
125 gr. g smør (kaldt). 125 gr. hvetemel g hvetemel. 1 del. koldt vand. ¼ dl kaldt vann. 3 dl vaniljekrem eller kremfyll (som til linser). 100 g melis (til glasur). 1 ss vann (til glasur). Smuldre en fjerdedel av smørret smuldres med melet og tilsættes vandet smøret i melet. Tilsett det kalde vannet litt efter litt; om litt til en samlet deig.. Kjevle ut deigen og bank resten av smørret bankes i smøret inn med kjevlet. Utkjevles ganske tyndt; lægges Kjevle ut, brett sammen og gjenta noen ganger, med hviletid kaldt mellom brettingene.. Kjevle deigen helt tynt og legg den utover en plate. — Med en bakkelsspore, stekeplate. Skjær ut med kakespore dyppet i mel, uttrinses 3 finger brede mel tre fingerbrede strimler, 10—12 cm. lange; sættes 10–12 cm lange.. Stek strimlene i ovnen og stekes ved ikke for sterk varme lyse gulbrune. Naar moderat varm ovn, ca. 200 °C, til de er godt avkjølet, belægges en strimmel med lyst gyllenbrune.. Når platene er helt avkjølte, legger du krem som under linser nævnt; den anden på én strimmel lægges og en annen strimmel over med bunden op; glasseres. bunnen opp. Glaser toppen med melisglasur.

Note til Modernisert

Mål er omregnet til moderne enheter (1 del. = 1 dl). «Bakkelsspore» er beskrevet som kakespore/kniv, og steketemperatur er angitt i grader. Kremen er spesifisert som vaniljekrem/kremfyll siden originalen viser til linseoppskriften.

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Frequently asked questions

How do I make the puff pastry for the Napoleon slices?
Rub ¼ of the butter (about 30 g) into the 125 g of wheat flour, and add 1 deciliter of cold water a little at a time. Pound the rest of the butter in with the rolling pin. Roll the dough out very thin and lay it over a sheet.
How big should the strips be, and how are they baked?
Use a pastry wheel dipped in flour and cut out strips three fingers wide and 10–12 cm long. Bake them at not too high a heat until light golden.
How are the slices assembled?
Let the strips cool well first. Spread cream (the same cream as for linser) on one strip, place the other strip on top bottom side up, and glaze the top.

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