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.

Napoleon Slices (kaldt vann)

Name: Napoleon Slices (kaldt vann)
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 125 g butter (cold); 125 g wheat flour; 1 dl cold water; 3 dl vanilla custard or cream filling (as for linser (Norwegian custard tarts)); 100 g powdered sugar (for the glaze); 1 tbsp water (for the glaze)

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
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
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
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
Bake
Bake the strips in a moderately hot oven, about 200 °C (390 °F), until light golden brown.
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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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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