The deliciousness I am about to tell you about goes waaaaaaaay beyond that sumptuous and magically easy Russian Napoleon Cake in the picture up there. As if a glorious cake that can be made with only four ingredients…frosting and all!…isn’t scrumptious enough, I have three copies of and absolutely captivating and exotic new novel to give away. Signed by the author no less! If there is anything better than a combination of creamy, flaky Russian Napoleon Cake and an exquisitely written, wildly romantic, edge of your seat book to read, I don’t know what it is. So let’s make it and let’s read it!
Caprese is one of my favorite words in the whole wide world, because it means tomatoes and mozzarella and basil. Sometimes it is a salad. Sometimes it is a pizza. Sometimes it is both, which is the best of both worlds and which I like to call Caprese Pastry, because it calls for that magical thing that is frozen puff pastry. So when the tomatoes are local and the basil is fresh and when you can find yourself a hunk of the best mozzarella you can, break out the puff pastry and get ready for the deliciousness that is Caprese Pastry.