Napoleon Crisp
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The raw embryo of the melaleuca puff pastry is divided into three equal parts.
2. Put it in a baking tray and pierce some small holes with a fork.
3. Put it in the preheated oven, middle level, and heat up and down at 200 degrees, and bake for about 18 minutes. After being out of the oven, place on the grill to cool.
4. Soak the strawberries in a little baking soda for about 5 minutes.
5. After washing, use kitchen paper towels to absorb moisture.
6. Put the cream cheese in a bowl and heat the water to soften it.
7. After the cheese has softened, stir until smooth, let cool and set aside.
8. Add sugar and salt to the whipped cream and mix it with ice water to make the texture and will not disappear.
9. Add the cream cheese to the whipped cream.
10. Dispatch to the state shown in the picture, put in ice water or refrigerate for later use.
11. Peel the strawberries, cut in half, and cut some more slices.
12. Divide the baked pastry into four equal portions.
13. Take a piece of meringue and squeeze an appropriate amount of cream.
14. Take a piece of meringue, squeeze an appropriate amount of cream, and put on strawberry slices (the sandwich fruit is best to use slices, which are more stable and will not fall).
15. Put another piece of meringue, a layer of cream, and a layer of fruit. The shape of the top fruit does not matter.
16. I made two more Oreos.
Tips:About half of the cream filling is used, and you can adjust it according to your own dosage.
