Samoa Napoleon Cake
Samoa Napoleon Cake, or Mille-Feuille, is a delicate cake made with flakey puff pastry, sweet caramel cream, and the rish coconut and caramel flavor of Samoa cookies!
- 2 Puff Pastry Sheets
- 2 1/4 teaspoon Unflavored powdered gelatin one envelope
- ¼ cup Warm water
- 2 cups Heavy Cream
- 18 ounces Caramel Apple Dip divided
- 2 cups Shredded Coconut toasted
- 8 ounces Chocolate
Preheat oven to 425F.
Lay thawed puff pastry sheet on a floured surface and roll it out into a 12 x 12 inch square.
Cut the square into three 12 inch x 4 inch strips and prick them all over with a fork.
Place the puff pastry strips on a parchment paper lined baking sheet.
Repeat for second puff pastry sheet.
Cover dough with plastic wrap and place back in refrigerator to chill for at least 20 minutes.
Once chilled remove baking sheets from refrigerator and place in over.
Bake for 10 minutes until the dough begins to turn golden brown then place another baking sheet directly on top of the dough and continue baking for another 6-7 minutes.
Remove the top baking sheet and finish baking for 6-7 minutes or until pastry is golden brown.
Remove the puff pastry sheets from the oven and while they are still warm trim the edges of the puff pastry and cut the strips in half making each one 6 inches x 4 inches (approximately).
While the puff pastry cools make the caramel mousse.
Fill a small bowl with the warm water and sprinkle the gelatin over it letting it dissolve.
Whip the heavy cream until it forms soft peaks then add the gelatin. Continue to whip until it forms stiff peaks.
Gently fold in 8 ounces of caramel sauce until it is fully incorporated.
Place shredded coconut on a lined baking sheet and place in a 325 degree F oven for 5-10 minutes, until flakes begin to get a golden brown color to them. Watch carefully so coconut does not burn!
In a bowl combine 10 ounces of caramel sauce and toasted coconut. Stir to combine.
In a microwave safe bowl place the chopped chocolate and microwave for 15-30 seconds at a time, stirring in between, until melted.
You will use 3 puff pastry pieces for each Napoleon.
Place the bottom puff pastry pieces on a baking sheet.
Spread caramel mousse over the bottom piece making it about 1/2 inch thick. Top with the next piece and repeat.
Top the third layer of puff pastry with the samoa topping. Drizzle with melted chocolate.
Do this for all of the puff pastry and then place your 4 Napoleons in the refrigerator to firm up. Wait at least 30 minutes.
Serving: 0.5Napoleon | Calories: 963kcal | Carbohydrates: 99g | Protein: 9g | Fat: 63g | Saturated Fat: 32g | Cholesterol: 82mg | Sodium: 463mg | Potassium: 293mg | Fiber: 4g | Sugar: 24g | Vitamin A: 930IU | Vitamin C: 0.7mg | Calcium: 89mg | Iron: 2.9mg