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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 528)~89% of the text changedremovedadded
125 g gr. smør (kaldt). 125 g hvetemel. 1 dl kaldt vann. 3 dl vaniljekrem eller kremfyll (som til linser). 100 g melis (til glasur). gr. hvetemel 1 ss vann (til glasur). Smuldre en fjerdedel del. koldt vand. ¼ av smøret i melet. Tilsett det kalde vannet litt om litt til en samlet deig.. Kjevle ut deigen smørret smuldres med melet og bank tilsættes vandet litt efter litt; resten av smøret inn smørret bankes i med kjevlet. Kjevle ut, brett sammen og gjenta noen ganger, med hviletid kaldt mellom brettingene.. Kjevle deigen helt tynt og legg den Utkjevles ganske tyndt; lægges utover en stekeplate. Skjær ut med kakespore plate. — Med en bakkelsspore, dyppet i mel tre fingerbrede mel, uttrinses 3 finger brede strimler, 10–12 cm lange.. Stek strimlene 10—12 cm. lange; sættes i moderat varm ovn, ca. 200 °C, til ovnen og stekes ved ikke for sterk varme lyse gulbrune. Naar de er lyst gyllenbrune.. Når platene er helt avkjølte, legger du krem på én strimmel og godt avkjølet, belægges en annen strimmel over med bunnen opp. Glaser toppen krem som under linser nævnt; den anden strimmel lægges over med melisglasur. bunden op; glasseres.

Note on Modernised

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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