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Apple Pie Tiramisu

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An indulgent Russian Napoleon cake made with layers of crisp, flaky homemade puff pastry and rich, silky egg-yolk custard, offering a unique texture experience depending on how long it’s chilled before serving.

Ingredients

Scale
  • For the Puff Pastry Layers:
  • 1¾ cups (400 g) unsalted butter, cold and cubed
  • 2 large eggs
  • ⅔ cup cold water
  • 6 cups (650 g) sifted all-purpose flour
  • 2 tbsp white vinegar
  • ⅛ tsp kosher salt
  • For the Egg-Yolk Custard Filling:
  • 7 large egg yolks
  • 2 cups granulated sugar
  • 6 cups whole milk
  • ⅔ cup all-purpose flour, sifted
  • 1 tbsp vanilla extract
  • 1¾ sticks (200 g) unsalted butter

Instructions

  1. In a bowl, whisk eggs and salt, then stir in cold water and vinegar.
  2. In a food processor, pulse flour and cold butter until the mixture resembles pea-sized crumbs.
  3. Add the egg mixture and pulse until just combined. Lightly gather dough by hand without overworking.
  4. Divide into 4 equal pieces, flatten into disks, wrap in plastic wrap, and chill for 1–2 hours.
  5. To make the custard, whisk together sugar and egg yolks. Add a splash of milk if needed to smooth out.
  6. Whisk in sifted flour to form a smooth batter.
  7. In a saucepan, heat the remaining milk to a simmer. Slowly temper it into the egg yolk mixture, whisking constantly.
  8. Return mixture to the heat and cook, whisking until thickened and bubbling, about 2–3 minutes.
  9. Remove from heat, stir in vanilla and butter until smooth. Strain if needed.
  10. Pour onto a baking sheet, cover with plastic wrap touching the surface, and let cool to room temperature.
  11. Preheat oven to 400°F (200°C).
  12. Roll out each dough disk, cut in half, and roll each into a thin 12½-inch round.
  13. Place on a floured baking sheet or inverted tray, prick with a fork, and bake for 5–7 minutes until golden.
  14. Cut into clean 11-inch circles while warm. Reserve and crumble scraps. Repeat until you have 8 full layers.
  15. Spread a small amount of custard on your cake plate to anchor the first layer.
  16. Stack pastry rounds, spreading custard between each layer evenly.
  17. Use remaining custard on the top layer.
  18. Press pastry crumbs onto the top and sides. Tap gently to help settle.
  19. Serve within 3 hours for a crisp texture or refrigerate 24–48 hours for a tender, soft cake.

Notes

  • Using cold butter and working quickly ensures flakier pastry.
  • Custard can be made a day ahead to speed up assembly.
  • The cake improves in flavor and texture after resting overnight in the fridge.
  • Crumb coating from pastry scraps adds an authentic rustic finish.

Nutrition

Find it online: https://yumfoodusa.com/the-king-of-napoleons/