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We love puff pastry desserts! These easy Napoleon cake and Cheese Danish recipes are super quick and easy to make using store-bought puff pastry sheets.
Napoleon Cake Balls
Napoleon cake is one of the most popular cakes in Ukraine, along with Honey Cake (Medovik), Spartak (chocolate layered cake), and a classic Sponge Cake.
My mother-in-law has baked many cakes and desserts for weddings, and these Napoleon Cake Balls have made it to multiple weddings (we’re talking 300+ guests).
They are so easy to make and much easier than assembling the classic layered puff pastry cake, which I also make from scratch in this Napoleon cake, if you want an easier version of homemade puff pastry.
If you’re working with store-bought dough, you’re taking a huge shortcut because let’s face it, who wants to make dough with 6 folds or multiple layers?
My mother-in-law does a basic whipped cream frosting of just heavy cream and sweetened condensed milk for these, but I’ve tried adding vanilla pudding mix to make more of a custard cream. Either way works just depends on what flavor profile you like.
I will have to say these are the best on the day of making, there’s just something about letting these cake balls sit overnight with the frosting, that they change in flavor. Maybe they soak up all the cream and aren’t as appetizing as they would be when just frosted, but I thought I would give you a heads up.
However, if you do want to make them ahead of time, by all means, bake the puff pastry and keep them in an airtight container until you need to frost them. I think this will be more delicious.
Equipment:
Ingredients for Napoleon Cake Balls:
These individual-sized desserts are such a simple party dessert. Here is everything you need to get started.
- Puff pastry- I buy the Pepperidge Farm brand of puff pastry from the freezer section of most grocery stores. They come in a pack of two sheets, which work perfectly here.
- Heavy Whipping Cream- you will need 1 quart of cream. If using raw milk, you will need to bring it to a boil and then completely cool it in the fridge before whipping. This makes sure no off smell tends to happen with desserts using raw cream.
- Sweetened Condensed Milk- one 14-ounce can.
How To Make Napoleon Cake Balls:
- Thaw the puff pastry sheets.
- Cut out small circles (about one to 1.5″ circles) using a pastry cutter or a small glass.
- Place the cut-out circles onto a rimmed baking sheet and nestle the scraps in another baking pan. Bake in a preheated 400°F oven for 20 minutes.
- Meanwhile, make the whipped cream frosting. Whip the heavy cream until soft peaks form and the sweetened condensed milk. Beat well.
- When the cake balls have completely cooled, crumble the scraps to make fine crumbs. This will be for the garnish.
- Dip the cut-out cake balls in the cream frosting and roll in the reserved puff pastry crumbs. Serve immediately.
Note: You can also stuff the cake balls with additional frosting by using a piping bag with a long tip. This is a good way to use up the cream.
Q&A
What is Napoleon Cake?
Napoleon cake is a puff pastry dessert typically filled with a vanilla-based custard. This recipe is similar to my version of Napoleon Cake, which has a custard-free cream instead. Mille-feuille is a French name for this kind of pastry dessert in cake form.
Can I make a Rich Custard Cream without Eggs?
Yes! Add 2 small packets of instant vanilla pudding to the cream and enough milk to make it a smooth consistency! This cream has a pale yellow hue and is much richer in taste!
How Long can Napoleon Cake Balls Sit Out Unrefrigerated?
Napoleon cake can sit out for up to 2 hours, then refrigeration is recommended.
Can you freeze Napoleon Cake Balls?
Yes! Bake the puff pastry as directed and freeze it in an airtight container for up to 2 months. Then thaw and frost before serving.
Tips
Here are some ways to make Napoleon Cake Balls even easier!
- I used the cap of an old baby bottle to cut out circles.
- Runnier Cream will soften up puff pastry much quicker, so slightly under-whip the cream!
- For a rich-based custard cream, add 2 regular packets of instant vanilla pudding to the cream and enough milk to make it a smooth consistency!
- Best served freshly dipped into whipped cream. So, the day of frosting.
- To make-ahead cake balls, store the baked puff pastry balls in an airtight container until ready to frost.
More Ukrainian Desserts To Make:
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Napoleon Cake Balls
Equipment
- 2 Large sheet pans
- 1 electric hand mixer
Ingredients
Ingredients:
- 2 sheets puff pastry , (thawed)
- 1 quart heavy cream
- 14 oz can Sweetened condensed milk
Instructions
Directions:
- Preheat oven to 400°F. Prepare two large baking sheets. Cut out puff pastry with a 1 3/4" cap or cookie cutter. Transfer cut-out dough including the scraps to the baking pans. Bake for 20 minutes or until golden. Cool.
- Beat the heavy cream over high speed until soft peaks form. Mix in the condensed milk and beat well. Set aside.
- Crush the puff pastry scraps with your hands and reserve for the garnish.
- Dip the cut out puff pastry balls into the whipped cream and roll in the reserved crumbs. You could fill each ball with additional cream using a pastry bag with a long tip.
- Serve immediately or keep refrigerated until serving.
Notes
- For a richer custard-like cream, add 2 regular packets of instant vanilla pudding to the cream and enough milk to make it a smooth consistency! This may be thicker, so you will need to smear the cream over the outside and then roll in the crushed puff pastry crumbs.
Nutrition (per serving)
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