Danish Pastry – Napoleon’s Hat

The Danes have a long tradition of naming  their cakes and pastry after people or  events. They can also be named for famous operas and even after generals. These Danish Pastries are named after the French emperor, Napoleon.  The cakes have a triangular form and are  filled with marzipan. After they are baked, they are dipped is chocolate. Not only are they fun to make, they are easy, even children love to make them with a little help from the adults in the family.

DSC_0011 (2)

 

 

 

 

Napoleon’s Hat  makes 18  

Pastry: 3/4 lb. flour, 6 oz. butter, 3/4 cup powdered sugar, 1 egg

Filling: 7 oz. marzipan

5 oz. semi-sweet chocolate

Break up butter into flour and place in a food processor. Pulse to blend. Add powdered sugar and egg to flour mixture. Blend until smooth. Remove mixture from food processor and press it together to form a dough ball. Place dough in refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Roll dough on a lightly floured surface to a thickness of 1/8 inch (3mm). Using a 3-inch cutter, cut 18 circles. Roll a small ball of marzipan and place in the center of round dough. Lift up dough circle and marzipan and gently squeeze edges closed using your thumbs and index fingers to form three point (like a Napoleon Hat). Place on parchment paper. Bake 10-12 minutes. Let cool on baking sheet.

Melt 5 oz. semi-sweet chocolate over a water bath. Once cookies are cooled, dip each corner and bottom of cookie in the melted chocolate. Place on a baking rack or parchment paper to let chocolate set.

(Comments are closed)