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Napoleon Cake Recipe

Napoleon Cake

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One of my readers, Natalia wrote in with this old family recipe for Napoleon cake (Mille-feuille). I doubled this recipe to make a large Napoleon cake for our Mother’s Day church potluck and there was not a slice left! Thank you Natalia for sharing this family recipe!

I don’t claim to be a professional cake decorator, so I’m sure you can make it much prettier than mine, but non-the-less,  it was смачненьке (delicious)!! This cake is best served the following day after the cake layers have had a chance to soften from the cream. 

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Ingredients for Napoleon Cake:

1 lb package of Puff Pastry (Pepperidge Farm brand), thawed according to package instructions.
2 eggs
1 cup light brown sugar (or 1/2 brown sugar, 1/2 white sugar)
1/2 cup milk
2 Tbsp all-purpose  flour *measured correctly
1/2 lb (2 sticks) unsalted butter, room temperature
1/2 tsp vanilla powder, optional
1/2 cup chopped walnuts

You will need:

1 large sheet of parchment paper.

How to Make Napoleon Cake Cream:

1. Whisk 2 eggs and 1 cup light brown sugar in a medium sauce pan – do not beat, just mix.

2. Whisk in milk and flour and put the pot on medium-low heat

3. Cook the mixture, stirring occasionally – (stir more often towards the end so it doesn’t get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).

4. Remove from heat and let it cool for 15 to 20 minutes. Prep the puff pastry in the mean time. 

5. Once the mixture has cooled a little, add softened butter to the cream and beat the mixture on medium/high speed for a few minutes. Add 1/2 tsp vanilla powder. The cream is ready.

How to Make Napoleon Cake Layers:

Preheat the oven to 400 ˚ F.

1. Roll 1 of the puff pastry sheets onto a large sheet of parchment paper until the dough is double in size and nearly see-through. Thinner is better!


2. Cut the rolled out sheet into 4  equal squares (about 6″x6″ each).

3. Poke Holes all over the top of the pastry or it will puff up. Make sure to really poke all the way through the dough.

4. Place the parchment paper with dough onto a large cookie sheet. Bake at 400˚ F for 12-13 minutes or until tops are golden. These are easy to burn so keep an eye on them! Set pastry aside, and place the same parchment paper on a cool surface. Re-use the paper to roll out and bake the next sheet of pastry. Repeat steps 1 through 3 for the second sheet of pastry dough.

5. Once the frosting is finished, assemble the cake by placing 2 sheets of pastry side by side and spreading a generous amount of cream over the top. Repeat with all of the pastry. Before glazing the top, gently press down on the cake to make it more compact.

6. To make the topping, Trim the edges of the cake to make it more uniform. Crumble the cut-off sections and sprinkle over the top. (If cut-off pieces do not crumble easily, you may need to bake them until they are browned). Sprinkle 1/2 cup of chopped walnuts evenly over the top.

This Russian Napoleon Cake is the sweetest taste from my childhood. Buttery, flaky pastry layers generously filled with sweet cream filling - a must try!

Notes: My photos are for a double size of this cake. This recipe is for a smaller rectangular cake. You can make a larger cake by exactly doubling the ingredients.

Cover and refrigerate the napoleon cake overnight then let it stand at room temperature about 2 hours to soften prior to serving. This cake is best served the following the next day after the cake layers have had a chance to soften from the cream overnight.

Napoleon Cake Recipe

5 from 14 votes
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
This Russian Napoleon Cake is the sweetest taste from my childhood. Buttery, flaky pastry layers generously filled with sweet cream filling - a must try!
This Napoleon cake is simple and incredibly good. It is best served the following day after the cake layers have had a chance to soften from the cream.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium/ Difficult
Cost to Make: $11-$13
Servings: 8 -10

Ingredients

  • 1 lb package of Puff Pastry Pepperidge Farm brand, thawed according to package instructions.
  • 2 eggs
  • 1 cup light brown sugar or 1/2 brown sugar, 1/2 white sugar
  • 1/2 cup milk
  • 2 Tbsp flour
  • 1/2 lb 2 sticks unsalted butter, room temperature
  • 1/2 tsp vanilla powder optional
  • 1/2 cup chopped walnuts

Instructions

  1. Whisk eggs and sugar in a medium sauce pan - do not beat, just mix.
  2. Whisk in milk and flour and put the pot on medium-low heat.
  3. Cook the mixture, stirring occasionally - (stir more often towards the end so it doesn't get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).
  4. Remove from heat and let it cool for 15 to 20 minutes. Prep the puff pastry in the mean time.
  5. Once the mixture has cooled a little, add softened butter to the cream and beat the mixture on medium/high speed for a few minutes. Add 1/2 tsp vanilla powder. The cream is ready.

How to Make Napoleon Cake Layers:

  1. Preheat the oven to 400°F.
  2. Roll 1 of the puff pastry sheets onto a large sheet of parchment paper until the dough is double in size and nearly see-through. Thinner is better!
  3. Cut the rolled out sheet into 4 equal squares (about 6"x6" each).
  4. Poke Holes all over the top of the pastry or it will puff up. Make sure to really poke all the way through the dough.
  5. Place the parchment paper with dough onto a large cookie sheet. Bake at 400°F for 12-13 minutes or until tops are golden. These are easy to burn so keep an eye on them! Set pastry aside, and place the same parchment paper on a cool surface. Re-use the paper to roll out and bake the next sheet of pastry.
  6. Repeat steps 1 through 3 for the second sheet of pastry dough.
  7. Once the frosting is finished, assemble the cake by placing 2 sheets of pastry side by side and spreading a generous amount of cream over the top.
  8. Repeat with all of the pastry. Before glazing the top, gently press down on the cake to make it more compact.
  9. To make the topping, Trim the edges of the cake to make it more uniform. Crumble the cut-off sections and sprinkle over the top. (If cut-off pieces do not crumble easily, you may need to bake them until they are browned). Sprinkle 1/2 cup of chopped walnuts evenly over the top.

Recipe Notes

My photos are for a double size of this cake. This recipe is for a smaller rectangular cake. You can make a larger cake by exactly doubling the ingredients.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • RG
    December 13, 2018

    Can I add vanilla essence instead of vanilla powder? If so, how much? Reply

    • Natashas Kitchen
      December 13, 2018

      Hi RG, I haven’t tried that with vanilla essence so I won’t be able to advise. If you experiment, let me know how you liked the recipe Reply

  • Deb Woon
    December 11, 2018

    Hi can I use a thick store bought ready made custard and had thick cream to it, instead of making the pastry cream? Reply

    • Natasha
      December 11, 2018

      Hi Deb, without experimenting with the specific custard cream myself, it is difficult to recommend that. You might add the cream to it in a small batch to make sure it incorporates and doesn’t curdle. If you experiment, please let me know how it goes. Reply

  • Lisa D Wightman
    June 10, 2018

    This was beyond delicious!!! I can’t wait to make it again and possibly use a coconut or chocolate or custard. Reply

  • Viktoriya T.
    April 2, 2018

    First, i want to say that cake tastes delicious) and quite easy to make)
    Yum!!!
    My 9 year old daughters favorite cake is Napoleon) so she helped me make it. We all liked how it tasted. Thank you!
    Question:
    Should i put it in the fridge right after assembly? Or let it sit on the counter room temp so it softens? Cuz it doesnt say in the directuons. I put it straight in the fridge and it didnt get soft until i took it out and let it sit in the counter for a bit. Hope it makes sense)
    Ps. Hristos Voskres!🙂 Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Viktoriya, He is Risen Indeed! 🙂 To answer your question, we usually cover and refrigerate the napoleon cake overnight then let it stand at room temperature about 2 hours to soften prior to serving. I added that tip in the instructions. I’m so glad you loved the cake! Reply

  • Viktoriya T.
    March 25, 2018

    Dear, in your printer version decription, you wrote:
    this spartak cake…..
    Did you mean:
    This napoleon cake?
    Love your recipes!
    Be blessed) Reply

    • Natasha
      natashaskitchen
      March 25, 2018

      Hi Viktoriya, thank you for catching that 😀. I just updated the recipe. Reply

  • Anie
    February 15, 2018

    Hi Natasha, I have a party on Saturday evening. Can I make it Thursday night for Saturday? That’s like 2 days ahead. Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Anie, That will work great since this cake is best served after the cake layers have had a chance to soften. I would keep it covered and refrigerated until Saturday. Reply

  • Tanya
    August 27, 2017

    Hi Natasha ! I absolutely love this recipe! I been adding a extra step to mine and love it. I beat heavy whip topping with little sugar. Then frost the cake with the original and the whip topping. Then add fresh berries on top. After a few hours, it’s well adsorbed and super yummy! Thank you, you make being a mom such much easier! 😀 Reply

    • Natasha's Kitchen
      August 27, 2017

      It’s my pleasure Tanya! I’m glad you love the recipe! Thanks for sharing your excellent review with other readers! Reply

  • Julie Borlak
    July 22, 2017

    Hi Natasha, do i have to cut the pastry in 4’s if im doubling the recipe, or can i just do whole sheet for 1 layer? Reply

    • Natasha
      natashaskitchen
      July 22, 2017

      Hi Julie! I have found that the pastry bakes the most evenly when I cut it into 4’s. If you do try 1 whole sheet of pastry, make sure you poke all around with a fork so it doesn’t rise unevenly. Reply

  • marimar
    May 6, 2017

    Hi Natasha, I’m a little confused. In the recipe you say 1/2 Lb butter = 8oz (you put 2 sticks) .Now each stick has 8ozx 2 = 1 Lb ?? Reply

    • Natasha
      natashaskitchen
      May 6, 2017

      Marimar, stick of butter that I use has a 4oz weight. They usually come in the pack of four (1 lb). Reply

      • Marimar
        May 6, 2017

        Thank you so much for always answering, you are very professional. I am obsessed with your recipes Reply

        • Natasha's Kitchen
          May 6, 2017

          My pleasure! 😀 Reply

  • marimar
    May 4, 2017

    Hi Natasha I loved your recipes. I havea question this cream is the same as pastry cream? Reply

    • Natasha
      natashaskitchen
      May 4, 2017

      Hi Marimar, yes this is basically a simplified version of pastry cream. Reply

  • Julia
    April 29, 2017

    Yum! How long does this cake stand and when is it best served? Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      Hi Julia, this cake is best served the next day after it has had a chance to soften with the cream. Reply

  • Mila
    May 15, 2016

    Natasha, how are you today? I want to try and make this cake. I have mastered Tiramisu so great that my husband doesn’t order it in the restarants any more and his business partners make special requests. Now, I want to master Napoleon, our country symbol.

    Tel me please, are your cake cream measurements for 2 pastry sheets (8 rectangular pieces) or only 1 sheet? I am trying to see if I need to double them from your cream description. Since you say cream should be layered generously, I want to have enough. After all, cream is what makes Napoleon to stand out from all other pastry cakes!

    Also, I looked through some other recipes, their cream is white. In my life I have seen Napoleon with white and golden beige color creams, all tasted good. But I keep thinking that yours is much closer to the real deal, the one we are used to in old Soviet Union 🙂

    Thank you! Reply

    • Natasha
      natashaskitchen
      May 15, 2016

      Hi Mila! I’m so glad you are enjoying the Tiramisu! This cake is for 2 pastry sheets or 1 lb package of Puff Pastry (Pepperidge Farm brand). If you use 2 boxes of puff pastry (2 lbs), you will want to double the cream. Reply

      • Mila
        May 16, 2016

        Natasha, thank you.
        But what about cream? Is your description for cream for 2 pastry sheets (8 rectangular pieces)? I want to follow the instructions the way you described:
        2 eggs and 1 cup light brown sugar, 1 cup light brown sugar, 1/2 cup milk, 2 Tbsp all-purpose flour, 2 sticks of unsalted butter, 1/2 tsp vanilla powder, 1/2 cup chopped walnuts.

        Only need to know if I use that much cream on 2 sheets of pastry or less?

        Sorry if I got you confused.
        Thank you. Reply

        • Mila
          May 16, 2016

          Natasha, I will just go ahead and use your exact recipe for 2 sheets and if I need more cream I will repeat the whole 2 eggs and 1 cup sugar process. Will play by ear.

          Thank you! Reply

        • Natasha
          natashaskitchen
          May 16, 2016

          Hi Mila, yes, it is as you described for 8 pieces (2 large pastry sheets sliced into 8 total pieces). You will want to double the cream if doubling the amount of puff pastry. Also, I think I should update and overhaul this recipe to make it more clear. Thanks for asking and bringing that to my attention. 🙂 Reply

  • Ksenia
    April 17, 2016

    I originally came to your website when I googled Napoleon cake. I have since fallen in love with your website. I tried this recipe (among many others of Napoleon) and I find it the closest to the “real” deal. All the recipes in Russian weigh the ingredients and they give everything in grams and some people use condensed milk which isn’t really the “real” thing. But your cream tastes the best. The puff pastry, I end up buying the long thin sheets in a speciality store so that it has more layers and they are thinner so the cake is more most (in my humble opinion). But in a pinch I have the pastry sheets you use too and I’ve made your recipe with those too and they taste just as good. 🙂 Thank you again! Please keep them coming! Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Hi Ksenia, thank you so much for sharing your wonderful review! 🙂 I bet the long sheets are nice to work with! Reply

  • Vika
    March 26, 2016

    Would a store bought pie crust work for this recipe? Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      Hi Vika, honestly I’ve never tried that before but you would end up with a completely different cake using pie crust. Reply

  • Amy P
    January 13, 2016

    My pastry cream ‘broke’ (separated and looked grainy, although didn’t taste gritty). I found a solution online that worked for me – I gently warmed about 1/3 cup of heavy cream in a pot over med-low heat and then whisked the broken cream in one large spoonful at a time. It turned out glossy and smooth. Just in case anyone else runs into this problem – you don’t have to start over! Reply

    • Natasha
      natashaskitchen
      January 13, 2016

      Than you so much for sharing your tip! Reply

  • anna
    December 24, 2015

    Can I make it a day ahead ? Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      Anna, yes. Reply

      • October 20, 2016

        I like the cake. Hope i can make I did once studying in Voronezh 1994. Want to make it again,

        Thanks Reply

        • Natasha
          natashaskitchen
          October 20, 2016

          I hope you love it! Reply

  • Korolina
    December 23, 2015

    Hello Natasha!
    I have a quick question about the creme. I made it ahead of time and I’m wondering if I should keep it at room temperature or put it in the fridge?
    Delicious creme! My kiddo was all over the mixing spoon 😜 Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Hi Korolina, How far ahead of time did you make it? If it’s just a couple hours, you can leave it at room temperature. If it’s a day ahead, I’d put it in the fridge and bring it back to room temperature before using it – or just until it’s spreadable. Reply

  • Irina K
    September 13, 2015

    I made this cake last night and let me tell you I’m glad I did my husband said it’s going to be his almost favorite cake. What I did notice though is that 12 min was too much time for the dough one of my rectangles burnt so I kept it for 9 min my second round and it came out perfect 🙂 . Today we enjoing this cake with some coffee !
    Thanks again for your wonderful recipes 🙂 Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      You are welcome Irina and thank you for the great review :). Reply

  • July 7, 2015

    Hi Natasha- beautiful recipes you have here! Keep up the good work! Anyways, I was at my sis-in-laws baby shower and the cake looked very similar to this one you posted here, except it had crushed pistachios in it as well (and what seemed like honey bc it had a sticky texture??). The cake was AMAZING, and so I was wondering if you know of that cake, or if it is perhaps this same recipe with just pistacios, honey, etc. added to it. I know its hard for you to realize since you didn’t try the cake but I am only asking because I know the cake baker is born and raised in Russia! 🙂 Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      hmm… it almost sounds like you are describing baklava. That would be delicous to create a baklava-type of napoleon cake. Here it is if you haven’t seen it yet. https://natashaskitchen.com/2014/12/21/baklava-recipe/ Reply

      • Rebecca
        July 10, 2015

        Well now there is only one way to find out- I’ll have to make that baklava! Thank you so much for your truly inspiring recipes. Reply

  • Olga
    July 3, 2015

    I’m sure this cake is lovely, but my cream did not turn out, its so thin, I don’t know how I will apply it on the cake. Any advice? I need to thicken it up, its kind of watery :/

    Thank you!! Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      Hi Olga, did you let the cream cool for the full 15-20 minutes before adding the butter? Also, was it thick like pudding when you turned the heat off? It should thicken slightly as it cools. You could refrigerate it temporarily to thicken it up if it’s very watery. The cream wasn’t very thick for me either and that is how you want it (see photo after step 6). I hope that’s helpful. Reply

  • Lu
    June 17, 2015

    Very good I really like your webside. Reply

    • Natasha
      natashaskitchen
      June 18, 2015

      Thanks Lu! 🙂 Reply

  • Nelli
    March 12, 2015

    Natasha, thank you so much for this wonderful recipe. How do you rollout the pastry on parchement paper without having it slip and slide all over the counter? Reply

    • Natasha
      natashaskitchen
      March 12, 2015

      Carefully ;). To be honest, I haven’t found an awesome method for preventing sliding. It helps somewhat when I place the parchment paper over my large cutting board which is a slightly less slick surface. 🙂 Reply

  • Emmy
    February 28, 2015

    Hi Natasha, I made the individual layers for the cake and am wondering if l should leave the layers in a bag over night and then assemble the cake tomorrow? Or would that not be good for the cake? Reply

    • Natasha
      natashaskitchen
      February 28, 2015

      Hi Emmy! You can absolutely put the cooled cake layers in a plastic bag and leave them out at room temp overnight 🙂 Reply

  • Elsa
    February 1, 2015

    I am a fan of Natasha’s recipes. We tried borscht a few weeks back and it was to die for. Unfortunately I am a bit disappointed with this recipe. Although, it is nice it’s not really what the traditional Russian Napoleon cake is like. I think that making the holes in the pastry is probably unnecessary as it stops the pastry from rising and as a result the cake does not have the fluffiness that Napoleon cakes usually have. It’s nice, but I was expecting something else. Reply

    • Natasha
      natashaskitchen
      February 1, 2015

      I’m so happy to hear that you are a fan of my recipes :). Thank you Elsa! I’ve tried without poking the holes in it and it was way way way too fluffy and difficult to assemble, and it also became mis-shappen. It may be an issue with store-bought puff pastry. I posted this recipe quite a while ago and I do think it’s time for me to re-visit it and see what improvements I can make. Thanks for taking the time to provide feedback 🙂 Reply

  • Viktoriya
    December 30, 2014

    Hi, I’m trying to make this cake today and when i read in the ingredients for the cream it says 2 sticks of butter but in your picture there is 4 sticks, did you double the cream for the cake?
    thanks Reply

    • Natasha
      natashaskitchen
      December 30, 2014

      Yes the pictures double all of the ingredients because I was making it for a church potluck (I believe there is a note in there somewhere). I have to re-do the pictures on this recipe. Sorry for the confusion. Reply

  • Maria
    November 28, 2014

    Hi Natasha, I want to try this, but a confused a little:
    how many layers of pastry should it be, without doubling? Reply

    • Natasha
      natashaskitchen
      November 28, 2014

      If you make the recipe without doubling it, you will have a cake that is 4-layers high. You’ll end up with a total of 8 squares of puff pastry that you will stack and place next to each other to get a rectangular cake. Reply

  • Valerie
    January 30, 2014

    I’ve never had this before. Is it supposed to served warm the day it’s made or chilled and served the next day? Thanks! Reply

    • Natasha
      natashaskitchen
      January 31, 2014

      It’s best overnight after the flavors meld and the layers soften. You can refrigerate overnight but serve it at room temp 🙂 Reply

  • Tanya
    January 21, 2014

    Natasha, I am planning to double the recipe, so I’ve bought 2 packs of dough. I am wondering if it’s ok to cut the rolled dough in half instead of 4 pieces? So this way I would have a large cake instead of two side by side cakes? What is your thought of this idea?
    Thank you for taking your time answering!
    Tanya, Chicago IL Reply

    • Natasha
      natashaskitchen
      January 22, 2014

      I still cut it into 4 pieces when making the large cake and then put them side by side before frosting them. This way they will rise more evenly. Keep a close eye on it since they tend to get dark quickly! 🙂 The cake will soften with time and you won’t be able to tell it was “pieces” of cake ;). Reply

  • Angela
    December 23, 2013

    Hi Natasha. I’m making this cake right now and I quadrupled the recipe and it’s not getting thicker. What should I do? Reply

    • Natasha
      natashaskitchen
      December 24, 2013

      Do you mean the cream isn’t solidifying? It’s not really supposed to solidify. If you look at the picture where the cream is on the puff pastry, it’s still kind of thin. Does it look that way or is it watery? Did you quadruple the recipe exactly? Reply

  • Luba
    December 22, 2013

    Hi . I really like your website and all cool recipe . I have little problem with cutting this cake. For some reason it will start to break. Do you know any way to make little practical so will cut easy ? Let me know thnk u so much . Reply

    • Natasha
      natashaskitchen
      December 22, 2013

      It’s much easier to cut if you wait until the next day when the layers have had a chance to soften up. There will always be a little bit of “break” to it. Also, a serrated knife makes it easier. Reply

  • May
    November 21, 2013

    I plan to make this for Thanksgivings. Do I assemble this Wednesday night or Thursday morning? I would like to have some crunch to it. Maybe I should put the top layer before serving? Reply

    • Natasha
      natashaskitchen
      November 21, 2013

      I would make the whole cake the day or night before your dinner. This will give it time to soften. I hope you LOVE it! 🙂 Reply

  • Angela
    November 1, 2013

    Can I make this cake a day before? Will it be soggy?
    btw thanks for the great recipe! Reply

    • Natasha
      natashaskitchen
      November 1, 2013

      This cake should be made the day before for best results. 🙂 Reply

  • July 9, 2013

    You are wonderful, very high-quality photos, why do not you put them on their own votemark? Reply

    • Natasha
      natashaskitchen
      July 9, 2013

      Thank you! What’s a votemark? Reply

  • July 9, 2013

    Natasha, спасибо за интересный рецепт и подробные инструкции! Мне очень понравилась идея испечь коржи для Наполеона из готового слоеного теста! И я уже приготовила свой Наполеон))) Reply

    • Natasha
      natashaskitchen
      July 9, 2013

      Thank you Elena, I’m glad you like the cake :). Reply

  • Aliona
    April 22, 2013

    Hi Natasha!
    I have tried so many of your recipes and loved them all. I am so happy to have found this website! Wanted to try out new recipes but didn’t trust most of them…. But your recipes have been coming out great! I cook and bake a lot so it was great to be able to make something different or differently….
    I just wanted to mention that I make a similar cake that my family and friends go bonkers over…
    We buy our pastry sheets at ‘Cash and carry,’ not sure if you have a store like that, but price-wise it comes out cheaper. Because you kinda buy a lot. 🙂 I always put my dough in the freezer and then have it available at all times 🙂
    The cream is also done a little differently. I put 6 yolks (usually make meringue with the whites :-)), 1 cup of sugar, 750 ml of milk, and 1 cup of flour…. You cook this over medium heat until its as thick as sour cream. You let it cool completely (very important rule) after it has cooled completely you add another cup of sugar and a pound of butter (it is a lot of butter) but the cake is heavenly!!! 🙂 I also forgot to mention that you add a teaspoon of vanilla to the cooking part of the cream 🙂  Reply

    • Natasha
      natashaskitchen
      April 22, 2013

      Oh that does sound heavenly. How many puff pastry sheets or pounds of puff pastry do you use? Do you cook it the same as in this recipe? Reply

  • Grace
    March 9, 2013

    I first had this cake in Italy and i could not for the love of God find out what it was called! And i now i know! Thank you! Reply

    • Natasha
      natashaskitchen
      March 10, 2013

      Anytime 😉 Reply

  • alison
    February 1, 2013

    Wow girl, You explain everything soooo well! Thanks for your work. Reply

    • Natasha
      natashaskitchen
      February 1, 2013

      You’re welcome Alison, I try as best as I can 🙂 Reply

  • Galchik
    November 13, 2012

    Hi darling! Beautiful cake you made there =] hehe. Im going
    try to to make it today, I was wondering where did you buy
    vanilla powder? I found vanilla sugar! Is that ok if I substitute
    the vanilla powder with the vanilla sugar? It shouldn’t make a huge
    difference should it? Or should I buy vanilla powder instead
    somewhere? Does it make a huge difference in the cake?

    Thanks,

    Galya Reply

    • Natasha
      natashaskitchen
      November 13, 2012

      You can use liquid vanilla instead. I think the vanilla sugar will have a different effect. 🙂 Reply

  • Lidiya
    September 7, 2012

    Thank You Reply

  • Lidiya
    September 6, 2012

    Do i put the cake in the fridge after its done? Or leave it a side for protitanie? Reply

    • Natasha
      natashaskitchen
      September 7, 2012

      In winter you can leave it overnight in a cool garage. In summer if you are planning to eat it the next day, refrigerate overnight. For same day cake enjoyment, you can cover lightly with plastic wrap and leave it on the counter. Reply

  • Olga
    April 7, 2012

    I have wax paper. But it started burning last time for some reason. Reply

    • Natasha
      natashaskitchen
      April 7, 2012

      I guess you could just put it on a non-stick baking dish but you have to have multiple ones to roll them out on. Make sure the baking dish is not warm when you roll the dough onto it. Reply

  • Olga
    April 7, 2012

    Could I use foil instead of parchment paper? I don’t have time to run to store and I decided to make this today. Reply

    • Natasha
      natashaskitchen
      April 7, 2012

      I’m not sure how that would change things. I haven’t tried with foil but it would probably work. Do you have wax paper? Reply

  • Jessica
    March 21, 2012

    Thankyou so much for this recipe, I love the flavour of the cream this cake had and reminded me of my childhood. But there is one question, is there by any way to make the cream a little moist? Like I mean can the cream kind of soak into the dough to make it moist? Reply

    • Natasha
      natashaskitchen
      March 21, 2012

      I’m planning to experiment with new creams in the future. Nothing currently. Reply

  • ryan
    February 28, 2012

    I was only really able to indulge in this cake when I went to my gf’s grandparents house. We broke up and I have been craving this cake ever since. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      February 28, 2012

      Happy to help. I guess 🙂 Reply

  • Tallya
    January 24, 2012

    Nice site, I like that you dream big 🙂 Awesome of your hubby to do the photography. I wanted to say that the puff pastry can easily be made by hand if someone can’t find it in stores, in fact I just made Napoleon completely from scratch for my hubby’s birthday yesterday and it was perfect if I say so myself 🙂 Reply

  • Irina
    January 20, 2012

    Is there a certain store to buy the puff pastry, or is it sold in any supermarket storte? & thanks for this post, your site is AWESOME! Reply

    • Natasha
      natashaskitchen
      January 20, 2012

      You can find it at most grocery stores: winco, walmart, fred meyer, I think Albertsons also. Thank you Irina 🙂 Reply

  • Svetlana
    January 7, 2012

    Delish! Reply

  • Katia
    December 16, 2011

    Natasha, this recipe looks delicious! Reminds me of the Napoleon my grandmother used to make. I saw another recipe for this cake that used 2 different fillings, one with egg yolks, milk and butter and the second had condensed milk and egg yolks and butter. Have you every heard of that? Is it also traditional? Thanks for your help! Reply

    • Natasha
      natashaskitchen
      December 16, 2011

      I could see how the condensed milk would work since the mixture almost turns into the texture of a cooked condensed milk. I don’t know about whether or not it is traditional – sorry. Reply

  • Irina
    October 7, 2011

    Yum, yum, yum!!!! Loved this cake! It’s so easy to make.
    Thanks Natasha 🙂 Reply

  • Anonymous
    September 11, 2011

    thank you for everything you do!
    keep up the good work! Reply

  • August 16, 2011

    Finally a good napoleon recipe. Just what I was looking for 🙂
    THANK YOU ! Reply

  • Gina
    June 11, 2011

    can u post some cupcake recipes? Reply

  • Cathy
    June 2, 2011

    My mom, God bless her, taught me a very small fraction of Ukrainian recipes. Everyone loves what I can make. But discovering your blog today has opened up my eyes to not only some more amazing food but to the culture and habits of my mother’s fore bearers. You are bookmarked…fer shur…I can’t wait to make Okroshka, Kiev Cake, Piroshki ( with yeast in the dough, who would have thought).
    As an aside, my son recently served store bought (ugh) piroshki to his kids. He said that his 7 year old daughter ate 10! She said that she liked these more than chocolate. My son told her that if she really wanted good piroshki, to ask Nana to make them. Do you think he was giving me a hint??
    Natasha, so looking forward to more wonderful ideas/thoughts/and recipes. Reply

    • Natasha
      June 3, 2011

      Thank you Cathy! Homemade piroshki are the best!! I hope you enjoy the recipes you try. Reply

  • olivia.megnin
    May 24, 2011

    Hi natasha!
    im a ninth grader working on a history report on russia and i was wondering if you had a puff pastry recipe to go along with this dessert. love your recipes! your very inspiring 🙂
    olivia Reply

    • Natasha
      May 25, 2011

      Hi Olivia – thank you! Unfortunately I don’t really have a go-to recipe for puff pastry. I just buy the Pepperridge Farms brand from Winco or Walmart and it works great and it’s easy. It’s also not too expensive when you consider how much butter you need to make puff pastry, so I think it’s worth it to buy it from the store. Reply

  • May 23, 2011

    Oh my word! This is awesome Natasha! A woman that I know baked this for my friends and I once, but I had no idea what it was called. Thanks for the recipe! 😀 Reply

  • Rebekah
    May 18, 2011

    Great! Thanks Natasha!:)))))) Reply

  • Rebekah
    May 18, 2011

    This cake looks mouth-watering! Is it crispy when eating it or does it soften up when you put the cream and refrig it? :)))))))) Reply

    • Natasha
      May 18, 2011

      It softens up, but still maintains it’s layers. It doesn’t turn to mush 🙂 Reply

  • Galia
    May 18, 2011

    Your so awesome! This is the best food website ive ever came across! Love every single of your recipes! All of them are so yummy and the photography is super! Reply

    • Natasha
      May 18, 2011

      Thank you Galia! I’m so glad you are enjoying the recipes (and photos!) I’ll tell my husband since he is responsible for alot of the photography. Reply

  • Galia
    May 18, 2011

    Aww thank you! i eat a ton of cereal too lol Im just really craving for russian food like meat piroshki & meat chebureki and manti! If u have any plez post id appreicate it! Reply

  • Galia
    May 18, 2011

    Can you post some recipes that you ate when you were preggo! Im pregnant and would really want some advice from a professional cook!:) Reply

    • Natasha
      May 18, 2011

      Hi Galia – I am not professional cook but thank you 🙂 . When I was preggo, my taste buds went a little crazy. I didn’t like the same kinds of food that I normally loved (like shrimp!!) I don’t think I’m the person to ask. I wanted very plain food like buttered macaroni pasta with a pickle on the side. I ate a ton of cereal too. I was afraid that my love of shrimp and garlic and good food in general was gone forever, but as soon as I delivered, I wanted it all!! Sorry, I’m not much help. Hope you have a nice blessed pregnancy. Reply

  • Jenna
    May 18, 2011

    Great cake will try today! Got all the ingredients!!! Excited lol Thanks for posting this recipe! Can you also post piroshki with meat? Reply

    • Natasha
      May 18, 2011

      Hi Jenna! Hope you enjoy the cake! Yes, I’ll try to post meat piroshki today. Reply

  • Dimitry
    May 18, 2011

    I came across this cool website and was wondering if youll be able to post a cake thats called “Spartak” its so tasty i really want to bake it! plez post —-dimKa Reply

  • Dina
    May 17, 2011

    thanks hon! Reply

  • Dina
    May 17, 2011

    Hi Natasha you have wonderful recipes! I was wondering if you have any deli sandwiches recipes that i can make my hubby 4 work? Thanks! Reply

    • Natasha
      May 17, 2011

      Hi Dina – I’ll see what I can do. For now, I have a couple of tea sandwiches and a pastrami sandwich, but the pastrami one is really best served warm. I’ll put your request on my (rapidly growing) to-do list 🙂 Reply

  • Natalie
    May 15, 2011

    Thanks for the cream info! Gonna try! Reply

  • Sofia
    May 14, 2011

    ohh ok thanks a lot 😀 Reply

  • Sofia
    May 14, 2011

    wow sounds delicious! Do you know by any chance the recipe for the filling like at the Russian store? the one puffy cream? Reply

    • Natasha
      May 14, 2011

      Sofia – My mother-in-law made this cake today and she said, she let the cream cool almost completely and she beat the softened butter separately until it became a frosting texture, then she mixed the cream and whipped butter together. It was more of a fluffy frosting texture. She sent me a picture and it looked great on the cake! Reply

  • Natalie
    May 13, 2011

    yay thank you! will make it yum yum yum!!!!!!!!!!!!! Reply

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