Russian Napoleon Cake…and a Magical Giveaway!

  • Author: Kate Jackson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: Russian


  • 2 sheets puff pastry, thawed
  • One fourteen ounce can condensed milk
  • 1 cup butter (two sticks), room temperature
  • 1 teaspoon vanilla extract


  1. Preheat oven to 400 and line a baking sheet with silicone mats or parchment paper.
  2. Cut each puff pastry square in half so that you have four rectangles and place the rectangles on the baking sheet. Bake until golden, about 15 minutes.
  3. Let the pastry cool, pressing down gently after about 5 minutes so that the pastry pieces are about 1/2 inch thick.
  4. Make the pastry cream: put the condensed milk, butter and vanilla in a mixer fitted with a whisk attachment and beat on high for 5 minutes.
  5. Place the first rectangle of puff pastry on a serving platter and spread with a quarter of the pastry cream. Repeat with the second, third and fourth rectangles, ending by spreading the last of the pastry cream on the top. You don’t frost the sides.
  6. If you like, scatter any crumbs from the pastry on the top of the cake. Enjoy!