Napoleon Puff Pastry Cakes with Cream and Berries
A simple yet refined dessert that will win anyone’s heart! Napoleon Puff Pastry Cakes with Cream and Berries are a portioned alternative to the popular cake of the same name. In both texture and flavor, these pastries are just as good as a whole cake, and making them is a real pleasure.
Updated : 12 August, 2026
Easy
About 45 min.
Ingredients
750 grams
Puff pastry
Cream
300 milliliters
Milk
50 grams
Sugar
4
Eggs
2 tablespoon
Starch
1 teaspoon
Vanilla sugar
Filling
100 grams
Grape
100 grams
Blueberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Napoleon puff pastry cakes with cream and berries? First, make the puff pastry base. Take the dough out of the freezer in advance so it can thaw. You can also make your own homemade puff pastry. Preheat the oven to 200°C / 392°F.
Step 2
Cut each sheet of dough in half into equal rectangles.
Step 3
Place the dough on a baking tray between sheets of parchment paper. Put some kind of weight on top so the dough does not rise too much while baking. I place baking trays with the dough one on top of another, and they serve as the weight.
Step 4
Bake the pastry layers in an oven preheated to 200°C / 392°F for about 20 minutes. The exact time depends on your oven. Remove the baked layers from the oven and let them cool.
Step 5
Cut each pastry layer into 2 parts to make squares. My dough rose slightly and separated into layers, so I also cut the squares lengthwise into two thinner halves.
Step 6
Crumble one square into a separate bowl.
Step 7
Prepare the necessary ingredients for the cream. For the cream, you will need: 250 ml / about 1 cup milk, 50 g / about 1.8 oz sugar, 4 eggs, 2 tablespoons starch, and 1 teaspoon vanilla sugar.
Step 8
Pour the sugar, vanilla sugar, and starch into a saucepan. Add the eggs.
Step 9
Rub everything together thoroughly until the sugar fully dissolves.
Step 10
Pour in the milk and mix everything until smooth.
Step 11
Place the saucepan over medium heat and, stirring constantly, bring to a boil.
Step 12
As soon as the cream comes to a boil, reduce the heat and cook, stirring, until thickened. The cream should be as thick as possible.
Step 13
Remove the finished cream from the heat, cover it with plastic wrap directly touching the surface, and let it cool.
Step 14
Prepare the berries for the filling. It is best to use seedless grapes, for example, sultana grapes.
Step 15
Wash and dry the berries. Remove the grapes from the stems and cut them in half.
Step 16
Spread cream over one pastry square and arrange the berries on top. Repeat the layers 1–2 more times.
Step 17
Spread cream over the final pastry layer and sprinkle with puff pastry crumbs.
Step 18
Decorate the pastries with grapes, blueberries, and mint, then serve. Enjoy!
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