Greetings foodies! I’m Ehud, and I’m excited to share my latest creation with you – a Pistachio Nut Napoleon recipe that will knock your socks off.
If you’re looking for a decadent dessert that’s easy to make but looks and tastes impressive, you’re in the right place. This recipe gives the classic French pastry cake a twist with pistachio nuts and white chocolate ganache, and it’s gluten-free too!
I’ve always loved napoleon cakes or mille-feuille as they are called in France. The layers of crispy puff pastry filled with creamy pastry cream are irresistible. But I took this classic dessert up a notch by incorporating one of my favorite nuts – pistachios. Their subtle nutty flavor and vibrant green color create an indulgent yet slightly earthy taste profile that balances perfectly with the sweetness of the cake.
This recipe may look complicated, but with my easy-to-follow instructions, it will come together like a dream. So get out your food processor, grab some frozen puff pastry sheets, and let’s get baking!
Why You’ll Love This Recipe
Are you ready to elevate your dessert game? Look no further than this Pistachio Nut Napoleon recipe. Trust me, you won’t be able to resist the delectable combination of nutty pistachios and creamy pastry cream sandwiched between flaky layers of puff pastry.
But that’s not all – this recipe takes the classic napoleon cake to a whole new level. With hints of rose water and white chocolate ganache lending a delicate sweetness, every bite is an explosion of flavor. Plus, this gluten-free version means everyone can enjoy it!
So why will you love this recipe? Let me count the ways. Not only is it visually stunning (hello, layers of golden pastry and green pistachios), but it’s also incredibly versatile. Customize it with your choice of toppings – try strawberries for a fruity twist or add some crunchy texture with extra chopped nuts.
And the best part? It’s shockingly easy to make! Don’t let its fancy appearance fool you – with frozen puff pastry and quick assembly, you’ll have restaurant-quality results in no time. So go ahead and impress your friends and family with this Pistachio Nut Napoleon – they’ll be begging for the recipe in no time.
Let’s jump straight into the ingredients for making the Pistachio Nut Napoleon. Don’t worry; you won’t need anything too fancy or complicated. All of these items are readily available at your local convenience store or supermarket. Here is what you will need:
For the Cake Layers
- 1 sheet of frozen puff pastry
- Icing sugar (for dusting)
For the Pastry Cream
- 1 box of Jell-O pudding mix (flavor of your choice)
- 1 1/2 cups milk
For the White Chocolate Ganache
- 1 cup white chocolate
- 1/4 cup milk
For the Pistachio Rose Russian Napoleon Cake (GF Version also included)
- 2 sheets of frozen puff pastry
- 1 cup pistachios, ground into a fine powder
- 1/2 cup cane sugar
- 5 tablespoons butter, softened
- 1 egg
- For GF version: Replace the puff pastry with gluten-free phyllo dough.
For Decoration And Serving
- Orange zest and/or rose petals for garnish
- Strawberries and more pistachios, if desired.
Now that we have all our ingredients, let’s proceed to making this mouthwatering dessert!
The Recipe How-To
Now it’s time to dig into the good part: how to make the Pistachio Nut Napoleon. This dessert is made up of layers of crunchy puff pastry and creamy pistachio filling.
1 package frozen puff pastry
1 box of Jell-O pudding mix (pistachio flavor)
2 cups of milk
1/2 cup of chopped pistachios for the filling, plus extra for garnish
1/2 cup white chocolate chips (optional for garnish)
Preheat your oven to 400°F.
Thaw the puff pastry according to package instructions. Once thawed, lay out each sheet onto a floured surface and roll it gently. Cut each sheet into four equal parts, and place them on a baking sheet lined with parchment paper.
Bake the puff pastry in the oven for 15-20 minutes or until they are lightly golden brown.
Meanwhile, prepare the pistachio filling by whisking together the Jell-O pudding mix and milk in a large bowl until smooth. Allow it to set up for at least five minutes.
Once the pudding mixture has set, stir in the chopped pistachios.
To assemble the Napoleon cake, take one baked puff pastry piece and spread a layer of pistachio filling over it until it is covered completely. Place another baked puff pastry piece on top of this filling.
Repeat this layering process until you have three layers of puff pastry and two layers of pistachio filling.
Finish by adding a fourth layer of baked puff pastry on top.
Optional: To garnish your Pistachio Nut Napoleon, melt white chocolate chips according to package instructions and drizzle them over the top of your Napoleon cake in a decorative pattern. Sprinkle additional chopped pistachios over the top.
Finally, sprinkle some icing sugar over your delicious creation before serving.
Enjoy your homemade Pistachio Nut Napoleon!
Substitutions and Variations
If you’re feeling adventurous or want to switch things up a bit, there are some substitutions and variations you can try with this Pistachio Nut Napoleon recipe.
Firstly, for the puff pastry, you can opt for a gluten-free version of this cake by simply using gluten-free puff pastry. You can also make use of phyllo pastry, which has thinner layers than puff pastry and gives a different texture to your dessert.
For the filling, instead of Jell-O pudding mix, you can try using vanilla custard or homemade pastry cream. Maple syrup can be used as a substitute for icing sugar if you want to add some depth to the sweetness. If you’re not into pistachios, you can try using almonds, hazelnuts or cashews instead.
When it comes to the ganache topping, white chocolate is great but if you want something with more cocoa richness, dark chocolate is another option. Adding a touch of orange zest gives it a fruity twist while rose water adds a sophisticated floral flair.
For serving and pairing suggestions, you can present your pistachio nut Napoleon slices with fresh strawberries and chopped pistachios; it enhances the taste and also adds color to your dessert plate. Alternatively, pumpkin whipped cream is an excellent pair for this dessert that provides a seasonal twist on this longtime favorite.
So go ahead and experiment with different substitutions and variations on this classic recipe to create something truly unique and personalized!
Serving and Pairing
Once you lay your eyes on this nutty Napoleon, you’ll want to grab a fork and dive right in. Pistachio Nut Napoleon is a classic dessert that looks as good as it tastes, so presentation matters a lot. This pastry cake creates an elegant and sophisticated final touch to any dinner party, holiday gathering or other special occasions, where you want to impress your guests.
The nutty flavor profile of the pistachio nut napoleon pairs splendidly with many different types of wines, after-dinner drinks, and coffee. If you prefer wine, try a glass of dessert wine like Late Harvest or Port. Alternatively, serve the Napoleon with a shot of Limoncello, Sambuca or Digestif that goes well with its rich and nutty taste.
For coffee lovers, dark roast coffee enhances the flavors beautifully. You can also pair the Pistachio Nut Napoleon with several varieties of tea such as Earl Grey or Jasmine green tea for a refreshing touch. The ideal serving size of each slice should be 1-2 inches wide by 4-5 inches long.
The Pistachio Nut Napoleon also works great as an after-dinner treat with friends or family. You can elevate your dessert options by adding some fresh raspberries or strawberries on top of each slice before serving.
Whether you prefer sweet red wines, decadent coffees or herbal teas, the Pistachio Nut Napoleon is a perfect addition to any get-together! A sugary crust topped with white chocolate ganache and mixed with pistachios is truly enchanting when paired with different beverages. Don’t forget to linger and enjoy every bite!
Make-Ahead, Storing and Reheating
One great thing about this Pistachio Nut Napoleon recipe is that it can be made ahead of time, which is perfect for busy hosts or those who just want something they can prepare in advance. The cake can be stored in the refrigerator for up to three days, allowing you to savor this delicious dessert for days without any worry.
To store the Pistachio Nut Napoleon cake, wrap it tightly with plastic wrap or aluminum foil to prevent air from reaching it. Once you are ready to serve, preheat the oven to 350°F and heat the pastry on a baking sheet for about 5-10 minutes until it is crispy again. Be careful not to overheat and dry out the pastry.
In case you have leftovers after serving, store them in an airtight container again with the same method suggested before. Also, do note that pudding mix tends to separate if left at room temperature for too long making your pastry soggy, so take note of storing it as quickly as possible.
Overall, this Pistachio Nut Napoleon recipe is excellent because of its versatility and can be eaten both fresh and reheated – which makes it convenient no matter what occasion you’re celebrating. And since it will remain fresh even after being stored in the refrigerator or freezer, you can make a large batch ahead of time and pull out pieces whenever needed; It works wonders when sudden guests decide to drop by!
Tips for Perfect Results
Baking a pistachio nut Napoleon recipe requires precision and carefulness. The recipe is quite easy to make, but it might not turn out perfect if you don’t follow some tips. Here are a few tips that will guarantee perfect results each time you make it.
Firstly, when making the puff pastry sheets, dust them with icing sugar before folding them. This will yield light and flaky puff pastry layers. Icing sugar won’t just prevent sticking but also give the pastry an added sweetness and enhance its texture.
Secondly, always keep your puff pastry sheet refrigerated for at least 2 hours before use. It makes it firmer and easier to handle. Assemble the pastry from scratch since it responds better to bake evenly than store-bought.
Thirdly, a perfect pastry cream layer is essential to make a yummy Napoleon recipe. When preparing the cream, use fresh ingredients such as milk, eggs, and butter. Also, beat the egg yolks well before tempering to avoid lumps in the pastry cream.
Fourthly, once you’ve assembled all the layers of your pistachio nut Napoleon recipe cake, freeze it for at least 30 minutes before cutting into portions with a sharp knife. Freezing it after assembly allows it to set completely and stop oozing out once you cut it.
Lastly, And this ties in with everything we’ve said- be patient! It’s easy to rush through making this recipe because of how good it looks (and tastes!) But take your time with each step since cookies come together like dream sohla summery take napoleons needs to be baked until properly done whilst still staying delicious as ever!
With these tips in mind, you can now confidently prepare a delicious pistachio nut Napoleon that is sure to impress even the most demanding palates!
If you want to impress your guests or satisfy your sweet tooth, then the pistachio nut Napoleon recipe is the way to go. This classic French pastry layered with silky pastry cream and topped with a fluffy puff pastry is a dessert masterpiece. It’s not only visually stunning but also deliciously addictive.
With this recipe, you’ll learn how to make the best possible nut Napoleon at home. The mix of creamy filling and crispy texture will have you in dessert heaven. You can even experiment with different flavors and toppings to create your unique creation!
So why wait? Gather your ingredients, get creative, and try out this amazing recipe. It’ll have everyone asking for seconds!
Pistachio Nut Napoleon Recipe
- 2 -3 1/2 ounces Jell-O pudding mix
- 1 cup whipping cream
- 1 1/2 cups milk
- 1 puff pastry
- 1 tablespoon cocoa
- 2 tablespoons hot coffee
- 1/2 cup icing sugar (approx)
- 1 teaspoon Karo syrup
- Thaw one package puff pastry. Cover work space with thinly spread flour. Unfold the of puff pastry and cut along the folds for 3 pieces and decide how large you want your napoleons. Can cut into 3, 4 or 5 pieces. Place on a baking sheet and you can add an eggwash to the top. Bake in a 375 degree oven for 12 minutes. Remove and cool on a rack. When cooled use a serrated knife to cut each piece into 2 pieces.
- In a mixing bowl add the whipping cream, milk and the 2 boxes of pudding and mix with a handmixer until all is mixed and nice and thick.
- For the glaze mix the cocoa and hot coffee and add the icing sugar by spoon fulls until it makes a nice glaze when you dip a fork into it and it runs in a nice thin stream. Add a teaspoon of clear karo syrup.
- Start with the bottom of the puff pastry and add the pudding mix and layer it quite thick on all the bottom layers first so they are similar in height. Add the top layer of puff pastry. Dust with icing sugar and then drizzle with the chocolate glaze.