You can make puff pastry from scratch by following the recipes on page 653 or 654.

　　

Ingredients

Makes 6

　　All-purpose flour, for work surface

　　1 sheet from 1 box (17 1/4 ounces) frozen puff pastry, thawed

　　1 large egg, lightly beaten

　　2 cups sugar

　　Pinch of salt

　　1 1/2 cups sliced almonds, toasted and finely chopped (about 7 ounces)

　　Vegetable oil, for spatula

　　Almond Cream Filling (recipe follows)

　　

Almond Cream Filling

2 1/2 cups half-and-half

　　2 tablespoons almond paste

　　1 cup sugar

　　1/4 teaspoon salt

　　1/4 cup plus 2 tablespoons cornstarch

　　4 large egg yolks

　　1/8 teaspoon almond extract

　　2 tablespoons unsalted butter, softened, cut into small pieces

　　1 cup heavy cream

　　(makes enough for 6 napoleons)

　　

Step 1

Preheat the oven to 375°F. Place pastry on a lightly floured work surface. Roll out to 1/8 inch thick. Cut out twelve 4 1/2 × 2 3/4-inch rectangles; transfer to a parchment-lined baking sheet, and prick with a fork. Brush with egg, and cover with parchment. Top with a baking sheet. Freeze until firm, about 15 minutes.

　　

Step 2

With top sheet still in place, bake until pastry is crisp and golden, 30 to 32 minutes. Remove top sheet and parchment. Let pastry cool completely on bottom parchment on a wire rack.

　　

Step 3

Meanwhile, line a rimmed baking sheet with a nonstick baking mat. Stir together sugar, salt, and 1/2 cup water in a medium saucepan over medium-high heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 3 minutes. Wash down sides of pan with a wet pastry brush as needed to prevent crystals from forming. Continue to cook, stirring occasionally, until mixture turns dark amber, about 8 minutes.

　　

Step 4

Remove from heat; stir in almonds. Pour mixture onto prepared sheet. Using an oiled offset spatula, spread to 1/8 inch thick. Let cool completely. Transfer half of the praline to a plastic bag; using a rolling pin, gently crush into very small pieces; set aside. Break remaining praline into large pieces.

　　

Step 5

Transfer the almond cream filling to a pastry bag fitted with a petal tip (such as Wilton #127). Pipe filling onto 6 pastry rectangles; sprinkle each with crushed praline. Layer with another pastry rectangle and filling. Top each with a piece of praline.

　　

Almond Cream Filling

Step 6

Bring 2 cups half-and-half, the almond paste, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat.

　　

Step 7

Prepare an ice-water bath; set aside. Whisk egg yolks, almond extract, and remaining 1/2 cup half-and-half in a medium bowl; add one-third of the hot half-and-half mixture in a slow, steady stream, whisking constantly. Pour into saucepan.

　　

Step 8

Bring to a boil over medium-high heat, whisking constantly. Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes. Pass through a fine sieve into a bowl set in ice-water bath. Stir in butter, several pieces at a time. Let cool completely, stirring occasionally.

　　

Step 9

Put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed just until stiff peaks form. Fold into custard.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.