Cookies, Candy & Desserts |
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Torte Napoleon - 1998
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Dough
Sift flour. With pastry blender cut in 1 pound butter until mixture looks pebbly. Lightly mix in sour cream. Form dough into 12 balls. Cover and refrigerate overnight.
To complete pastry, let stand at room temperature about 15 minutes. Roll each ball to a 12 inch circle and fit into an ungreased 12 inch pizza pan. With a fork prick dough all over. Bake at 350 degrees 4 to 5 minutes. Cool. Stack layers. With a sharp knife, cut around layers to make all the same shape. Save the crumbs for garnish.
Filling
Beat butter, yolks and sugar until creamy: reserve. Combine pudding mix with one cup cold milk and cook, stirring constantly until mixture boils. Stirring constantly, gradually pour hot pudding into butter/yolk mixture.
Scald remaining one cup milk and half and half; slowly pour into pudding mixture. Add vanilla and heated lemon juice. Cool and use to frost each layer top and sides. Garnish with reserved crumbs, finely crushed.
If desired, spread two layers with stewed apricots, thick applesauce or berry preserve.
Although this is an outstanding dessert, the Lithuanian Bakery in South Omaha sells a version that is much neater in presentation. They are on the pricey side, but once you try this recipe you will understand why!!!!!
It's so good, it should be renamed Torte Napoleon Dynamite…GOSH!
- 4 cups flour
- 1 pound lightly salted butter
- 1 pint sour cream
- 1 ½ pounds unsalted butter
- 8 egg egg yolks
- 2 cups confectioner's sugar
- 1 package vanilla pudding mix
- 2 cups milk
- ½ cup half and half
- 2 teaspoons vanilla
- 1 lemon -- juiced
PREPARATION
Dough
Sift flour. With pastry blender cut in 1 pound butter until mixture looks pebbly. Lightly mix in sour cream. Form dough into 12 balls. Cover and refrigerate overnight.
To complete pastry, let stand at room temperature about 15 minutes. Roll each ball to a 12 inch circle and fit into an ungreased 12 inch pizza pan. With a fork prick dough all over. Bake at 350 degrees 4 to 5 minutes. Cool. Stack layers. With a sharp knife, cut around layers to make all the same shape. Save the crumbs for garnish.
Filling
Beat butter, yolks and sugar until creamy: reserve. Combine pudding mix with one cup cold milk and cook, stirring constantly until mixture boils. Stirring constantly, gradually pour hot pudding into butter/yolk mixture.
Scald remaining one cup milk and half and half; slowly pour into pudding mixture. Add vanilla and heated lemon juice. Cool and use to frost each layer top and sides. Garnish with reserved crumbs, finely crushed.
If desired, spread two layers with stewed apricots, thick applesauce or berry preserve.
Although this is an outstanding dessert, the Lithuanian Bakery in South Omaha sells a version that is much neater in presentation. They are on the pricey side, but once you try this recipe you will understand why!!!!!
It's so good, it should be renamed Torte Napoleon Dynamite…GOSH!