This Faux Paleo Napoleon Recipe has been made possible by Good Cook. This post may contain affiliate links. All opinions are mine and mine alone.
Good Cook sent me three super fun products – a silicone baking mat, decorating bottles, and a pastry cutter – all of which I’ve been wanting to get for some time now. They didn’t let me down. Can I just tell you – the silicone baking mat is AMAZING. Not even a crumb stuck to the mat. I’ve permanently ditched my parchment paper in favor of it, so it’s saving me money and working great. The pastry cutter worked really well too. It cut through the dough without any problems (I didn’t have to go back over the cut a second time like I do when I use a knife).
So this recipe that I made – a Faux Napoleon. It kind of looks like a napoleon with the filling between multiple layers, but I didn’t use puff pastry or pastry cream, hence the faux. It tastes delicious though, and I’m counting down the hours until dessert so that I can eat it. The dough is similar to pie crust (it’s not dry, I promise) and the filling is similar to cookie dough flavored frosting. Top with any kind of fruit that you like – I used cherries. You could even put some fruit in the filling.
2 ½ cups almond flour
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup + 2 tablespoons organic palm shortening, slightly melted so that it’s easy to mix
2 tablespoons honey
1 tablespoon vanilla extract
2 cups almond flour
½ cup organic palm shortening or butter (I used shortening. Can’t vouch for the results if butter is used, but I don’t see why it wouldn’t work.)
¼ cup honey
1 tablespoon vanilla extract
⅛ teaspoon sea salt
1 cup chopped fruit of choice for topping
- Preheat oven to 325 degrees.
- Mix all of the dry dough ingredients in a large bowl. Then add in all of the wet dough ingredients. Stir to combine.
- Move dough to a silicone baking mat or parchment paper, and roll it out with a rolling pin or something similar. If you need to use your hands, make sure you wet them with water first so that the dough doesn’t stick to you.
- Using a pastry cutter, cut the dough into 12 equal-sized squares (or rectangles) about 3 (or 2.5) inches wide and 3 inches tall. No need to pull them apart. Once they’re done baking, if you can’t get them apart easily, just use the pastry cutter again to separate them.
- Carefully transfer the baking mat or parchment paper (with the dough on it) to a baking sheet.
- Bake for about 10-15 minutes, or until the dough is cooked through and a little bit crispy (like a pie crust would be).
- Mix all of the filling ingredients together, except for the fruit.
- Once the dough has cooled you can put your layers together. Layer a piece of dough, about 3-4 tablespoons of filling (spread it out), a piece of dough, more filling, a piece of dough, more filling, then some cherries.
- Begin a new one. Do this until you run out of dough and filling.
Disclaimer: This is a sponsored review. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind. Also note that this post may contain affiliate links. Please use due diligence when making any purchase decisions.
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