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+ servings

Napoleon Cake

A classic Russian Napoleon Cake made with thin layers of puff pastry and a sweet marshmallow cream topped with fresh fruit.
Prep Time: 20 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 45 minutes
Servings: 14 servings
Author: Valentina's Corner


  • 1 lb package Puff Pastry (Pepperidge Farms, 2 sheets), thawed



  • Dust countertop with flour. Add sheet and dust top with flour. Cut sheet into three strips (refrigerate the third one). Work with two at a time, keeping the rest refrigerated.
  • Roll out each section into about 9"x12" rectangle. Poke top with a fork for even baking.
  • Bake at 400°F for 6-8 minutes, until golden in color.
  • Repeat process with the next two sections and finally the last two. Cool sheets completely before assembling.
  • Prepare cream. Beat cream cheese and butter until smooth.
    Add condensed milk, powdered sugar, and marshmallow puff creme; beat until incorporated.
    Last, add cool whip; beat on low speed.
  • Assemble cake. Once layers have cooled, trim edges so they are straight and crush for decor.
  • Add the first layer onto a cake stand, cover with cream. Repeat with all of the layers. Cover top and sides with remaining cream.
  • Coat the sides and around the edges on top of the cake with the leftover crumbs or the entire cake can be covered with the crumbs.
  • Add favorite berries or fruit to the top center. Dust with powdered sugar.
  • Keep refrigerated.