Amaretto Cream Napoleons

Amaretto Cream Napoleons Recipe

 

Amaretto Cream Napoleons

Course: Dessert
Keyword: Amaretto Cream Napoleons
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Ingredients

PASTRY:

  • 1 17.25-ounce package or 2 sheets frozen puff pastry, thawed per package directions
  • 1 20-ounce can evaporated milk
  • cups sugar
  • 5 tablespoons all-purpose flour
  • 4 egg yolks
  • 2 tablespoons butter
  • ½ cup amaretto
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

ICING:

  • 2 1/4 cups sifted powdered sugar
  • 3 tbsp milk

DRIZZLE:

  • 1/4 cup semisweet chocolate chips

Instructions

PASTRY:

  • Preheat oven to 400°.
  • On lightly floured surface, cut pastry into 2x3-inch rectangles.
  • Place on ungreased cookie sheet.
  • Bake 18 to 20 minutes or until golden brown.
  • Cool completely on wire rack.
  • In a medium saucepan, combine evaporated milk, sugar, flour, egg yolks and butter.
  • Bring to a boil over medium heat, stirring constantly.
  • Boil 2 to 3 minutes or until thickened.
  • Remove from heat.
  • Stir in amaretto and extracts.
  • Cover and refrigerate until well chilled.
  • Carefully lift off tops of pastries.
  • Generously spoon amaretto mixture on bottoms of pastries.
  • Replace tops.

ICING:

  • Combine sugar and milk; stir until smooth.
  • Generously spread icing on top of each pastry.
  • Allow icing to harden.

DRIZZLE:

  • Place chocolate chips in a zip-close bag and set in a bowl of hot water to melt
  • Once melted, cut off a corner of the bag and drizzle on top of each pastry.
  • Allow chocolate to harden.
  • Store in an airtight container in refrigerator.