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Napoleon Pastry

Diabetic.Foodie's picture
  Phyllo dough sheets 4

Take one sheet of phyllo dough and spread it flat; coat with butter-flavored non-stick vegetable cooking spray.
Fold the dough in half and spray it again.
Fold it again; the sheet is now one-quarter of its original size.
Using scissors, cut it into four pieces.
You now have four small pieces, each of which is four layers thick.
Carefully lift each onto a cookie sheet that has been sprayed with non-stick vegetable cooking spray.
Make as many sections as you need.
Plan to stack the dough four pieces high for a super napoleon; in this case, one sheet of phyllo makes one napoleon, with fillings.
Bake in a preheated 375°F (1 90°C) oven for approximately six minutes.
The dough should be lightly browned but not burnt.
Use a pancake turner to lift each piece off, and place each on a wire rack to cool.
Store in an airtight container.
The analysis is for a four-layer napoleon, unfilled.
Be sure to add the extra calories and exchanges for the fillings

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 211 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.3%

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 346.8 mg14.5%

Total Carbohydrates 47 g15.6%

Dietary Fiber 1.5 g6%

Sugars 1.5 g

Protein 6 g12.1%

Vitamin A Vitamin C

Calcium 3% Iron 12.1%

*Based on a 2000 Calorie diet

Napoleon Pastry Recipe