|Puff paste||1 Cup (16 tbs)|
|Whipped cream/1 cup french cream filling||2 Cup (32 tbs)|
|Icing sugar/Confectioners' icing||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Roll out puff paste to 1/8-inch thickness to fit a 10 1/2" x 5" ungreased cookie pan with an edge, or a shallow jelly roll pan.
Let stand on sheet in refrigerator 15 minutes.
Prick paste all over with fork.
Bake in 400Ã‚Â°F. oven about 15 minutes; lower heat, to 300Ã‚Â°F., and continue baking 40 minutes.
Pastry should be well puffed and light brown.
Allow it to cool thoroughly.
Trim off all edges with serrated knife, and split pastry horizontally, making 2 layers.
Lay bottom 1 /2 on flat surface, spread with stiffly beaten cream (or filling); cover with remaining 1/2.
Sprinkle with icing sugar or spread with icing and chopped nuts.
Chill 1 hour before cutting into strips 3 inches wide and then into 1 1/2-inch slices.
Makes 18Ã¢â‚¬â€24 Napoleons.3