Napoleon with sour cream puff pastry Recipe

Put flour on the board, put cold butter cut into small pieces and finely knead it all with a knife. After that, collect the buttered peas, make a pit in the middle and pour sour cream into it, sprinkle with a little salt and knead the dough, then knead and refrigerate for a few hours. Roll and fold before baking, roll and fold again and fold 2-3 times. That's it—the dough is ready.

Divide the dough into about 4-5-6 portions (as you like), roll it out and bake in the oven at 180 degrees for about 30 minutes. Beat the eggs and sugar together, add 1 cup of cold milk and flour, mix well and pour this mass into 1/2 liter of boiled milk.

Simmer until thickened, stirring constantly, but do not boil. Remove from heat, cool, whisk with soft butter and vanilla. Optionally, you can add 2-3 tablespoons of brandy (brandy) to the cream.

Take the finished layers out of the oven and let them cool. Then apply cream to each layer (stack one on top of the other) and refrigerate overnight. In the morning, cut off the edges (to give it a symmetrical shape), grind the remaining crumbs, mix with roasted and finely chopped walnuts and sprinkle the dessert on top.