Napoleon cake balls are super easy to make and made from only 3 ingredients! Similar to my Napoleon Cake Recipe, only in bite-sized portions and you get cream in every bite! Less mess and a super cute dessert!

napoleon cake in bite-sized pieces

My version of Napoleon Cake is custard-free, which means your not going to be standing over the stove-top making an egg custard!  It’s a super easy dessert because your baking puff pastry and beating a 2-ingredient filling! That’s it folks! No eggs, no custards or hassle techniques! You then take a frosting tip fill these pastries, smear in more cream and roll in scrap puff pastry flakes! Tell me that’s not easy? These Napoleon Cake balls come from Sveta from Svetasrecipes.com who created this brilliant idea for Napoleon cake lovers!

How to make Napoleon Cake Balls:

Napoleon Cake Balls

Prep Time: 10 minutes
Cook Time: 20 minutes
Filling and Frosting: 15 minutes
Total Time: 45 minutes
Servings: 56 Napoleon Balls
Napoleon cake balls are super easy to make and made from only 3 ingredients! Similar to my Napoleon Cake Recipe, only in bite-sized portions and you get cream in every bite! Less mess and a super cute dessert!

Ingredients

Napoleon Cake Balls:

  • 2 sheets puff pastry
  • 1 quart heavy cream
  • 1 can condensed milk

Instructions

How to make Napoleon Cake Balls:

  • Pre-heat 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 20 minutes or until golden. Cool.

TO MAKE CREAM FILLING:

  • Beat the heavy cream over high speed until firm peaks form. Mix in the condensed milk and beat well. Set aside. Crush puff pastry scraps and set aside. Fill each puff pastry ball with cream filling using a long tip. Smear cream over the outside and roll in the crushed puff pastry flakes.
  • Allow Napoleon cake balls to sit room temperature for at least 4 hours then keep refrigerated.

Notes

For a rich cream: add 2 regular packets of instant vanilla pudding to the cream and enough milk to make it a smooth consistency! 

Nutrition per serving

Serving: 1servingCalories: 129kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 26mgSodium: 37mgPotassium: 44mgFiber: 1gSugar: 4gVitamin A: 267IUVitamin C: 1mgCalcium: 32mgIron: 1mg

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 also another name for this kind of pastry dessert.

Can I make a rich custard cream without eggs?

Yes! Add 2 regular 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 sit out unrefrigerated?

Depending on how the cream was made, Napoleon cake can sit out for up-to 24 hours, then refrigeration is recommended.

How do I soften puff pastry?

The best way to soften puff pastry is to let it sit in a soft frosting at room temperature. Frosting softens up the flakey dough whereas refrigeration would solidly the cream not allowing enough time for the cream to penetrate the layers.

Can you freeze Napoleon Cake Balls?

Yes! Prepare the Napoleon Cake Balls as directed and keep in an airtight container when freezing.

Tips

Here are some ways to make Napoleon Cake Balls even easier!

  1. I used the cap of an old baby bottle to cut circles.
  2. Runnier Cream will soften up puff pastry much quicker so slightly under whip the cream!
  3. 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!
  4. Best enjoyed up-to 3 days.

Other Russian desserts to try:

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Leave a comment






2 comments

    • Julia

    Have I been living under the rock? Napoleon cake balls! Wow! Definitely adding this recipe to the arsenal! My husband loooves Napoleon cake and this recipe seems simpler to bake! And I can see how it will be easier to controll the portions of cake balls every time I have tea!

      • Alyona’s Cooking

      Haha:) Thanks Julia revisit to let us know how it went. I’ve been thinking to make this with vanilla pudding and heavy cream to make a custard effect so might give that a try!

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