Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.
Thanks for visiting, have a nice day and may the blessings chase you today!
hi there, im from bacolod city , may i know how did you learn to make napoleones and where did you learn it from? thanks .
Hi Cecile, my brother teach me the shortcut method on making puff pastry. Actually napoleones pastry is a labor intensive and takes so much time. My brother worked part time before from a family friend, a retired couple from Rollis Restaurant, here in Bacolod City
thanks for sharing this recipe!!! now i can try how to make one 🙂 btw, the remaining chilled butter that you will place in the dough, does it have to be cut into small portions or just place the whole remaining butter? thanks again! 🙂
Hi dear, yes you have to cut into small cubes or flatten the whole butter first before placing inside your dough. This method helps you to roll easier than putting the whole butter in it takes a lot of punching. You need to remember that your butter should always at chilled state when your rolling so it won’t squeeze out and ruin the puff pastry. It takes a lot of practice to make a perfect puff pastry but I know you can do it too and have a nice day 🙂