You all know the sweet bakery Napoleons, layered with custard and laced with chocolate. This savory version uses frozen puff pastry, baked and split; then the crispy layers are filled to make tiny sandwiches.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 17 oz. pkg. frozen puff pastry, thawed
- 1 egg, beaten
Preheat oven to 400 degrees. Thaw pastry according to package directions. Unfold pastry onto floured surface. Cut each sheet into three strips, following the fold lines, then cut each strip into 5 pieces. You should then have 30 pieces total, using both pastry sheets. Place on parchment lined baking sheets, 15 pieces per sheet, and brush top with egg. (Don't let egg drip down sides of pastry, because that will stop the dough from expanding as it bakes.)
Bake pastries at 400 degrees for 15-18 minutes until well puffed and golden brown. Cool on wire racks. Split the pastries in half, place on ungreased cookie sheet split side down, and bake once more at 400 degrees for 3 minutes to crisp the bottoms.
Fill each set of layers with your choice of fillings or sandwich spreads - I recommend ham salad, any cheese spread, traditional sandwich fillings, or roasted vegetables.