Napoleon Cake

By ellenbatts17

Ingredients

• PASTRY:
• 1 sheet frozen puff pastry, thawed
• CREAM FILLING:
• 8 ounces Neufchatel cream cheese, softened
• 8 ounces mascarpone
• 3/4 cup confectioners sugar
• 1 teaspoon orange zest
• GLAZE:
• 1 cup confectioners sugar
• 1 tablespoon plus 1 teaspoon warm water
• 1/3 cup semisweet chocolate chips, melted

Preparation

Step 1

PASTRY:
Heat oven to 400°F. Coat baking sheets with cooking spray. On floured surface, unfold pastry. Roll out to 14x10-inch rectangle. Cut lengthwise in half (two 14x5-inch rectangles). Place on sheet. With fork, prick surfaces.

Bake in 400°F oven until slightly puffed, 15 minutes. Remove to wire rack; let cool. With serrated knife, split each piece horizontally in half, separating into 2 rectangles.

FILLING:
In large bowl, beat cream cheese, mascarpone, sugar, and orange zest until smooth.

GLAZE:
In bowl, mix sugar and water. Spread on uncut side of one pastry rectangle. Pipe chocolate in parallel lines, 1 inch apart, crosswise over top of glazed pastry. Drag toothpick across chocolate to feather lines, lengthwise in alternate directions, 1 inch apart. Let stand 15 minutes.

Place one rectangle, cut side up, on platter. Spread with a third of filling. Continue layering with remaining pastry and filling, ending with decorated top. Refrigerate 1 hour. Slice with serrated knife.