Simple Bite Size Napoleons

  • Yield : 36
  • Servings : 36
  • Prep Time : 30m
  • Cook Time : 20m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories From Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Added Sugar

  • Protein

  • Serving Size:

    1 1.5-inch (4 cm) Napoleon

Napoleons are a crispy, light French pastry made with layers of puff pastry, a cream filling, and topped with a white glaze decorated with streaks of dark chocolate. This deliciously light pastry can be made at home using prepared puff pastry available from most supermarkets (usually found in with other frozen doughs & rolls).

Bite Size Napoleons

Traditional Napoleons can be high in calories. This version for individual, bite size Napoleons is a simple, elegant dessert you will not find in store bakeries or pastry shops. You can use precut Pepperidge Farms puff pastry cups (as shown below) or make your own in a variety of shapes and sizes using homemade or prepared puff pastry dough.

Precut Puffed Pastry

The cream filling is identical to cream puff filling. One batch makes enough for 36 1.5-inch (4 cm) Napoleons. Your yield will very depending on the size of your Napoleons. For best results and crispness, fill and decorate these pastries the day you serve them. For maximum crispness, fill 1 or 2 hours prior to serving. 

If you make one or two dozen pastries instead of the full recipe, leftover filling can be used for cream puffs, Boston Cream Cake, or a thick pudding. Refrigerate the custard until cold before filling the Napoleons. The filling can be made one or two days in advance.

The white glaze dries quickly even without refrigeration. When using candy sprinkles instead of chocolate sauce, add immediately after glazing.

Cook’s Tips

Pastries can be baked a day or two prior to serving and stored in an air tight bag or container.

Save time by using decorative sprinkles instead of chocolate sauce.

Related Recipes

Cream Puffs

Cream Puff Filling


  • 1 sheet prepared puff pastry, thawed
  • Custard Filling
  • 1/4 cup (30 g) all-purpose flour or rice flour
  • 1/2 cup (100 g) sugar
  • 1.5 tablespoons (22 ml) corn starch
  • 1.5 cups (360 ml) cold milk (whole or 2%)
  • 1 large egg, beaten
  • 1 tablespoon (14 g) butter or margarine
  • 1/2 teaspoon (2.5 ml) pure almond, lemon, or vanilla extract
  • White Glaze
  • 1 cup (120 g) powdered sugar, shifted
  • 2 to 3 tablespoons (30 to 45 ml) water
  • 1/4 teaspoon (1.25 ml) pure almond extract
  • Chocolate
  • 2 tablespoons (30 g) semi-sweet chocolate chips
  • 1 teaspoon (5 ml) butter or shortening
  • 1 teaspoon (5 ml) corn syrup

Method of Preparation

Step 1

Cut pastry using 1.5 inch (4cm) diameter cookie cutter, place on baking sheet and baked per manufacturers instructions.

Step 2

In a 2 qt./l, heavy bottom sauce pan or top of double boiler, combine flour, sugar, and corn starch. Stir in cold milk. Bring to a boil over medium heat, stirring constantly until mixture begins to thicken (will coat back of a spoon). Add a large spoon full to beaten egg and stir quickly to temper egg. Return to sauce pan and quickly stir to combine. Cook 2 minutes. Custard should be very thick. Remove from heat and stir in butter and extract. Cover and cool about 1 hour. Refrigerate until cold.

Step 3

Assemble Napoleons

Step 4

Cut top off each puff pastry to expose interior. Fill each pastry with one heaping tsp. (5 ml) of custard and replace top.

Step 5

Stir about 2 tbsp. (30 ml) of water into the powdered sugar. Add remaining water, if necessary, one teaspoon at a time to make a thick glaze that will not run. Use a shredder or butter knife to graze each Napoleon. Add candy sprinkles immediately before glaze hardens.

Step 6

Place all ingredients for chocolate in a small sauce pan or microwave oven proof bowl. Heat until chocolate melts and stir to combine. Caution: Do not overheat chocolate or it will become grainy. Allow chocolate to cool until soft but not runny. Place 2 or 3 strips on each Napoleon using a toothpick to drag through glaze. Refrigerate until ready to serve.

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