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These puff pastry slices with kefir have addictive potential, similar to the nut rogaliki or the goose feet cookies. They taste heavenly buttery, flaky, crispy, moist, tender and melt right in your mouth. It’s best to make a double batch of these, because it’s very easy. A detailed Napoleon puff pastry slices recipe with the exact quantities and step-by-step instructions can be found here at the bottom.
Why the name?
The puff pastry slices have a similar taste to the cake layers of the famous Napoleon cake. Because of this, they got the same name. It is a very old recipe.
By the way, try also these recipes for Napoleon:
As a slice, cake piece or cake
It is possible to make this puff pastry not only as slices.
You can also roll out the dough pieces round and then stack them on top of each other to form a “cake”. Then you cut them into “cake pieces” and bake them just like the slices.
Also, you can bake the cake – rectangular or round – directly without cutting it into pieces. Note that the baking time may be longer in this case. After the cake has cooled, cut it into pieces.
Quick puff pastry variant
The puff pastry for Napoleon slices is a quick dough variant. Unlike the classic puff pastry, you don’t have to roll it out, fold it and chill it several times. The dough is chilled once and rolled out once.
Since the rolled-out dough layers are stacked on top of each other and sprinkled with butter crumbles in between, the slices taste incredibly flaky and buttery. Thanks to kefir, they are also heavenly moist and fluffy on the inside, similar to the chocolate kefir sour cream cake or the black currant cake with kefir.
Prepare the dough correctly
For this kefir puff pastry you need to follow the same details as for the tomato puff pastry or the sugar tongues. Then it will taste incredibly flaky and buttery in the end.
The ingredients for the dough must be cold. It is best to freeze butter. Use kefir straight from the fridge.
Do not knead the dough. Just briefly and quickly gather the resulting dough crumbs into an inhomogeneous ball, just like for the cake “Monastyrskaya izba”.
Let the dough cool thoroughly. Refrigerate it for at least an hour. By the way, the dough is perfect for preparing the day before and keeping in the refrigerator overnight.
Work the dough quickly both before and after chilling so the butter doesn’t melt from the heat of your hands. Roll out each piece of dough as quickly as possible while others are still chilling. Immediately cut the finished cake into slices and bake them right after.
The Napoleon puff pastry slices are
- buttery,
- flaky,
- crispy on the outside,
- moist on the inside,
- fluffy,
- tender,
- moderately sweet,
- incredibly tasty,
- aromatic,
- with kefir,
- easy to make with few ingredients,
- ideal for dessert during the week or for a celebration,
- old pastry of Russian cuisine.
How to make Napoleon puff pastry slices: tips and tricks
- If your dough is mushy, add some more flour. If it’s too dry, add more kefir. But don’t be hasty, even if you feel the puff pastry dough is too dry at first. The crumbs are difficult to form into a ball at first. This is quite normal.
- Do not knead the dough, but simply stick the crumbs together to form a ball.
- Do all steps as quickly as possible, so that the butter in the dough and in the crumbs does not melt from the heat of your hands.
- Use a wooden skewer to check if the Napoleon slices are baked.
- You can leave the dough in the refrigerator overnight and process it the next day.
Napoleon puff pastry slices video recipe
By the way, you can find a short video for the Napoleon puff pastry slices on my Youtube channel. There you can watch exactly how to make them at home. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make the puff pastry slices with kefir according to this recipe? I’m looking forward to your result, your star rating and your comment here below how they turned out and tasted to you.
Looking for more delicious slices recipes? Try some more:
- Sponge slices with butter cream: so tasted small Soviet happiness
- Sponge nut slices – the sweet taste hit from the Soviet era
- Krakow slices recipe – on the taste journey to the Soviet Union
Napoleon puff pastry slices with kefir
Ingredients
for the dough
- 250 g butter frozen
- 250 g kefir
- 500 g flour
- 15 g baking powder
- 1/3 tsp salt
- flour for the work surface
for the crumbles
- 150 g butter cold
- 150 g sugar
- 120 g flour
- 1 pinch of ground vanilla bean
for dusting
- powdered sugar
Instructions
Preparation of the dough
- Mix flour with baking powder and salt in a mixing bowl.
- Roll cold butter repeatedly in flour and grate it with a coarse kitchen grater to make fine crumbs.
- Add kefir, mix it and gather the resulting dough crumbs into an inhomogeneous ball of dough (do not knead!).
- Divide the dough into 6 equal pieces and refrigerate them in an airtight container for at least 1 hour.
Preparation of the crumbles
- Put flour in a mixing bowl.
- Roll cold butter in it repeatedly and grate it with a coarse kitchen grater.
- Work the flour butter mixture briefly with your hands into fine crumbles.
- Add sugar and vanilla and mix.
- Refrigerate the crumbles while the dough is cooling.
Preparation of the puff pastry slices
- Visually divide the crumbles into five portions.
- First, take one piece of dough out of the refrigerator, roll it out very thinly on a floured work surface into a rectangle (the edges don't necessarily have to be straight), and sprinkle it with a portion of the crumbles.
- Retrieve a second piece of dough from the refrigerator, roll it out thinly into a rectangle as well, place it on top of the first dough layer with the crumbles, and press it down lightly.
- Sprinkle the second dough layer with the second portion of the crumbles.
- Repeat the procedure with the remaining four pieces of dough, placing them on top of each other in the same way and sprinkling each of them, except for the last top one, with the crumbles.
- Cut the resulting rectangular cake into slices (18 for me) with a sharp knife and spread the slices on a baking sheet lined with parchment paper, spacing them slightly apart.
- Bake the puff pastry slices in a preheated oven at 356 °F (180 °C) for about 25 minutes until lightly golden brown.
- Let the Napoleon puff pastry slices cool down and dust them generously with powdered sugar.
Notes
- If your dough is mushy, add some more flour. If it's too dry, add more kefir. But don't be hasty, even if you feel the puff pastry dough is too dry at first. The crumbs are difficult to form into a ball at first. This is quite normal.
- Do all steps as quickly as possible, so that the butter in the dough and in the crumbs does not melt from the heat of your hands.
- Use a wooden skewer to check if the Napoleon slices are baked.
- You can leave the dough in the refrigerator overnight and process it the next day.
- Note the detailed tips and tricks for making the Napoleon puff pastry slices at the top of the post.
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