Canned pie with Napoleon cakes. Prepared puff pastry snack cake recipe with photo

Step-by-step recipes for making Napoleon snack cake with chicken, red fish, ham and vegetables

2018-04-04 Ekaterina Lyfar

Grade
recipe

6854

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

19 gr.

18 gr.

Carbohydrates

16 gr.

272 kcal.

Option 1: Classic recipe for snack cake “Napoleon” from ready-made cake layers

The Napoleon snack cake recipe is perfect for a holiday table. This dish is a cross between a pastry and a salad. To avoid wasting time preparing cake layers, use store-bought ingredients.

Ingredients:

Puff pastries - 500 g;
Sour cream - 100 g;
Mayonnaise - 150 g;
Processed cheese - 120 g;
4 eggs;
Canned fish - 220 g;
Onion - 120 g;
Vinegar - 10 ml;
Hard cheese - 100 g.

Step-by-step recipe for Napoleon snack cake

Open a can of canned food. Drain off some of the liquid and mash the fish with a fork along with the remaining juice. It is better not to use canned food in oil, as it may create an unpleasant aftertaste.

Grate regular and processed cheese. Cut the onion into half rings, after peeling it. Pour a mixture of vinegar and warm water over the onion and let it marinate.

Boil the eggs hard. Fill them with cool water, then peel them. Finely grate the whites and yolks.

Combine sour cream with mayonnaise, mix well. Place the finished cakes on a work surface.

Place the first cake on a flat plate. Grease it with cream and spread the canned fish on top. Cover it with the second cake layer, greased with sour cream and mayonnaise. Drain the liquid from the onion and add the next layer.

The third cake layer also needs to be greased with cream. Sprinkle grated processed cheese and about half of the hard cheese on top. Some should be left to decorate the finished dish.

The next cake will need to be covered with a layer of grated boiled eggs. If desired, you can add some chopped green onions. Cover this layer with the last cake layer, generously grease the cake on all sides with sour cream and mayonnaise.

Let the cake soak for at least two hours. Just before serving, sprinkle with the remaining grated cheese.

Ordinary sardines or saury are ideal for this recipe, but it is better to put a cake with tuna or salmon on the holiday table. Instead of ready-made puff pastry crusts, you can use pita bread, matzo, or crackers.

Option 2: Quick recipe for snack cake “Napoleon” from ready-made cake layers

The advantage of this recipe is that the dish is not only quick, but also vegetarian. Of course, if you wish, you can add ham, sausage or boiled chicken breast to the vegetables. All ingredients for the filling are mixed immediately, so the cake is ready in a matter of minutes.

Ingredients:

Cakes - 450 g;
Garlic - 4 cloves;
Cream cheese - 300 g;
Young cabbage - 300 g;
Red onion - 75 g;
Vegetable oil - 40 ml;
Various greens (wild garlic, spinach, sorrel, dill, parsley) - 400 g.

How to quickly prepare a snack cake “Napoleon” from ready-made cake layers

Wash all vegetables and herbs, peel the onion and garlic. Cut off damaged cabbage leaves, remove the hard part of dill and parsley.

Chop the onion, chop the cabbage. Finely chop all the prepared greens.

Heat vegetable oil in a frying pan. You can add a little olive or butter for flavor. Fry the onion until soft, then add the greens and cabbage to it. Stir, salt and pepper. Simmer the resulting mixture until cooked.

Mix cheese with garlic squeezed through a press. When the vegetables and herbs have cooled a little, add them to the resulting mixture.

Place the cakes in a stack, generously greasing each of them with vegetable and cheese filling. Cover the cake with film and let it soak. Ideally, you should leave it refrigerated overnight.

There are other recipes for vegetarian Napoleon. For example, you can use fried eggplant, tomatoes and cheese with garlic as a filling. The dish will take a little longer to prepare, but the result will definitely please you.

Option 3: Napoleon snack cake with ham and pineapples

Not everyone likes this savory dish, as it contains an unusual combination of blue cheese, ham and pineapple. But if you like such flavor combinations, be sure to try making a cake.

Ingredients:

Blue cheese - 150 g;
Ham - 100 g;
Cakes - 500 g;
Nuts - 40 g;
Garlic clove;
Canned pineapples - 80 g;
Cream - 50 ml.

Step by step recipe

Crumble the blue cheese. Pour the cream into it, squeeze the garlic through a press. Mix everything until smooth.

Finely chop the ham. Separate the walnuts from the shell. They also need to be chopped or crushed.

Pour the syrup out of the pineapple jar. If the pieces are too big, chop them up.

Stir in pineapples, nuts and ham.

Place the cakes one at a time on top of each other. Grease each of them with cheese and distribute the filling on top.

If you can't use blue cheese, substitute cream or brie cheese. You can also purchase a special cheese sauce at the store and use it instead of cream for the cakes.

Option 4: Snack cake “Napoleon” with chicken from ready-made cake layers

The cake with smoked chicken turns out to be very satisfying. The peculiarity of this recipe is that the eggs are not boiled, but beaten and fried in a frying pan.

Ingredients:

Puff pastries - 400 g;
Cheese - 180 g;
Large green apple;
3 eggs;
Carrots - 75 g;
Smoked chicken - 300 g;
Bulb;
Low-fat mayonnaise, oil for frying.

How to cook

Peel the apple, carrots and onions. Chop the vegetables very finely and fry in vegetable oil. The apple needs to be grated.

Remove the chicken from the bones and cut into small cubes or strips.

Grate hard cheese.

Rinse the eggs and break them into a bowl. Add salt and pepper, you can sprinkle a little curry in there too. Shake the mixture with a whisk.

Heat oil in a small frying pan. Fry 3 egg pancakes on it. Let them cool a little, then you will need to tear them with your hands or cut them.

Place the cakes in a stack, greasing each of them with mayonnaise and laying out one type of filling. The first layer will be chicken, on the next layer you need to put onions and carrots. Next, distribute the grated cheese, apples and eggs. Cover with the last cake layer and spread it with mayonnaise.

Garnish the finished dish with herbs or olives. Instead, you can carefully trim the sides of the cakes, chop the trimmings with a knife and sprinkle the Napoleon with the resulting crumbs.

Option 5: Snack holiday cake “Napoleon” with salmon and red caviar

It takes very little time to prepare this dish, and everyone, without exception, likes the result. And if there are any ingredients left, you can easily make sushi rolls from them.

Ingredients:

Ready-made cakes - 1 package;
Shrimp - 200 g;
Cream cheese - 300 g;
Red caviar - 100 g;
Salted salmon - 300 g;
Fresh cucumbers - 150 g;
Greens - 20 g.

Step by step recipe

For this recipe, it is better to salt the fish yourself in advance. If you don't have salmon, you can replace it with pink salmon. Cut the fish into oblong pieces.

Wash the greens and chop them finely. Mix with cream cheese, you can add a drop of mayonnaise to obtain the desired consistency. This mass will be used as a cream.

Peel the shrimp and boil in salted water. Frozen seafood can simply be poured with boiling water for 10-15 minutes.

Cut the cucumbers into thin slices.

Spread cream cheese on first layer. Smooth out the cream with a knife and place red fish on top. The pieces should lie close to each other to cover the entire surface of the dough as much as possible.

Place the second cake layer on top of the fish and brush it with the cheese mixture. Place cucumber slices on top and cover with the next piece of dough.

Traditionally, we grease the cake with cream, you will need to put shrimp on top.

Top the shrimp with the final crust and spread generously with cream cheese. Garnish “Napoleon” with red caviar. Let it steep in the cold for 2-3 hours. By the time your guests arrive, the cake will be completely ready, soft and tasty.

This cake is most often prepared for the holidays. It will help you surprise your guests and is great for serving as an appetizer.

The idea of making a Napoleon snack cake (from ready-made cakes or baked ones yourself) may seem ridiculous at first glance. They say somehow by default it is implied that if there is a cake, then it must be dessert. However, no one doubts that the same pies do not necessarily contain a sweet filling. In addition, people forget that “Napoleonic” cakes themselves contain virtually no sugar. This means that it is quite possible to layer them with something tasty, but not sweet.

The easiest and fastest way to build a Napoleon snack cake is from ready-made cake layers. This should especially please those who are not very familiar with baking. And craftsmen cannot find time in their busy schedules to tinker with the dough. If you have ready-made cake layers, your task is simply to make a delicious filling.

Fish "Napoleon"

Most often, people prepare a snack cake “Napoleon” with canned food from ready-made cake layers - it turns out delicious, and the filling does not require a lot of work. You can get by with only preserved fish, but it’s much more interesting to supplement them with something else. The secret of the best such cake is in the use of curd cheese like “Karat” with shrimp. It is better to take canned food in its own juice. Tuna, pink salmon, and saury are also suitable. The fish needs to be mashed with a fork along with the liquid. Three eggs - boil hard and grate coarsely. Boil a couple of medium-sized carrots too (do not overcook! They are too soft, spreading, they will ruin the taste), grate and mix with crushed cloves of garlic and mayonnaise. Assembling “Napoleon” is carried out in the following sequence: the bottom cake is lightly greased with mayonnaise, half of the fish is evenly laid out on it. The second - without coating - is covered with carrots and garlic. The third is again mayonnaised and sprinkled with eggs. The remainder of the canned food is distributed over the fourth, and the fifth serves as a lid - it (and the sides) must be generously coated. The cake is wrapped in film, pressed down and soaked for at least two hours.

Various fillings

If you want more flavor richness, prepare a snack cake “Napoleon” with canned ready-made cakes with this composition of ingredients. Take two cans - one with pink salmon in its juice, and the other with tuna in oil (it’s better to look for olive oil). Both fish are warmed up in different containers. Two hard-boiled eggs are grated mixed with two processed cheeses. A clove of garlic is pressed in there and a bunch of onions are finely crumbled. The assembly will be three-layer, the cakes are coated with mayonnaise. Sequence: pink salmon - cheese-egg paste - tuna. After soaking, a simply wonderful snack cake “Napoleon” with a can of ready-made cakes awaits you: the appetizing result of your labors looks at you from the photo. Of course, you can take fish other than the one specified. The main thing is that one type is in oil, and the other is in its own juice.

Salmon cake

If you like the snack cake “Napoleon” made from ready-made cakes with fish, but are not attracted to the idea of using canned ones, you can take 200 grams of lightly salted or smoked salmon. The fish must be freed from bones, finely chopped and mixed with chopped dill, grate three eggs and season with light mayonnaise and chopped green onions. To coat the cakes in this recipe, a soft filling is used. The filling alternates: put salmon on one cake, eggs on the other, and so on until both are finished. The top cake is generously spread with cheese and sprinkled with crumbs and herbs. You can eat in the morning.

Meat option

Snack cake "Napoleon" from ready-made cake layers does not have to be fishy. We suggest trying this recipe: take half a kilo of minced meat and quickly fry it in butter. When it turns slightly brown, add the chopped onion, and after ten minutes, add chopped champignons (about a third of a kilogram). When the mushrooms produce good juice, add bell pepper cubes. When ready, season with salt, pepper, garlic and chopped herbs, mix and grind through a meat grinder. Next, three tablespoons of mayonnaise are poured in and the mass is kneaded. Assembling the cake is carried out on a greased baking sheet: minced meat is laid out on each cake layer, and thin slices of cheese are placed on it. The topmost cake is spread with mayonnaise and sprinkled with cheese - and the snack cake “Napoleon” from the prepared cakes is placed in the oven for a quarter of an hour. There is no need to wait until it is soaked - it is already ready for use immediately.

Chicken recipe

No less successful is the snack cake “Napoleon” made from ready-made cakes with chicken. For it, carrots and onions are fried separately (for 2 root vegetables - about five onions, it is better to take more of them for juiciness), champignons (about half a kilogram) and chicken fillet. For greater homogeneity, you can grind all the finished components. Lay out the following on cakes greased with mayonnaise:

for the first - carrot and onion frying;
on the second - mushrooms with onions mixed in;
on the third - chicken (also with the addition of fried onions);
on the fourth - champignons again;
on the fifth - again onions and carrots.

The cake should stand in a pressed state for at least an hour. Then the weight is removed, the dish is decorated to the best of your imagination and sent to the refrigerator overnight for soaking.

Vegetarian "Napoleon"

In spring, a variety of greens is just what a body starved of vitamins needs. A large red onion is finely crumbled and fried, then half a head of fresh cabbage and 400 grams of greens are added: beet tops, wild garlic, sorrel, spinach. All this will simmer for about twenty to half an hour. A couple of minutes before readiness, add chopped garlic cloves (three pieces) and a third of a kilogram of cream cheese. The kneaded and cooled mixture is layered into layers, and the aromatic Napoleon snack cake made from ready-made cake layers is placed in the refrigerator overnight. The next morning all that remains is to decorate it.

Vegetable "Napoleon"

Just a decoration for fasting days! And for those who appreciate their figure, it won’t seem superfluous. Five eggplants should be cut into slices, salted and left for a quarter of an hour to remove excess water and bitterness. Then they are fried and placed in a colander or on a napkin to drain off excess oil. A bunch of herbs and three cloves of garlic are chopped and mixed into a tube of lung. Five tomatoes are cut into slices. Cheese - about a quarter of a kilogram - finely grated. The cakes are coated with mayonnaise; First, eggplants “bathed” in the dressing are laid out on each one, with mayonnaise tomatoes on top, and cheese on top. And so on for all the cakes, except for the “lid”: it is only greased and covered with cheese crumbs.

"Napoleon" with liver

And not only with her! If you don't skimp, you can get an exceptionally delicious dish. A third of a kilogram of offal - it is better to take chicken, it is more tender - is fried with chopped onions and small grated carrots. After seasoning with salt and spices, the liver and vegetables are passed through a blender. Two smoked chicken breasts, a fresh cucumber and a handful of steamed prunes are cut into strips, seasoned with mayonnaise and kneaded. Some walnuts are dry roasted and crushed. The “pate” is spread on the bottom cake, the “salad” is placed on the next one - and so on until the cake is assembled. It is sprinkled with nuts on top and left to soak.

Try the Napoleon snack cake made from ready-made cake layers - the recipe with photos will help you decide on the choice of filling for it.

Napoleon cake is known in different parts of the world. Thanks to culinary experiments, the cream was replaced with a salty filling, which made it possible to obtain a hearty and very tasty appetizer salad. What is important is that each person can experiment independently, adding or removing ingredients to get a new option. Like the sweet cake, the snack version needs to sit in the refrigerator for several hours to soak.

Recipe for making salad crusts

You can purchase ready-made sheets at the store and immediately start preparing the salad. There are also puff pastry pieces that you just need to roll out and bake in the oven. Many housewives do not trust store-bought options and prefer to cook everything with their own hands. There are many different recipes, let's look at one of the simplest.

beat the egg with salt, and then combine with flour and replace the batter;
roll out, grease with soft margarine, fold in several layers and put in the refrigerator for 60 minutes;
cut the dough into small portions and roll them into layers of the desired size and bake at 180 degrees.

Recipe for Napoleon salad with salmon cakes

Many people love red fish because this ingredient gives the dish an original salty taste. This is a great option for a holiday table.

Cakes – 4-5 pcs.;
Cream cheese – 250 g;
Lightly salted salmon – 220 g;
Eggs – 3 pcs.;
Low-fat mayonnaise - 2 tbsp. spoons;
Green onions, dill.

if desired, the salmon can be smoked, which will only improve its taste;
boil the eggs hard, peel and grate;
combine them with chopped onions and sauce;
each cake should be greased with cheese, and lay out the filling one by one: salmon cut into small cubes, mixed with dill, and eggs with onions;
Sprinkle the top layer with cheese and crumbs;
put the cake in the refrigerator for a day or at least for a couple of hours.

Recipe for Napoleon salad with smoked chicken

Another option that is very popular. Smoked chicken adds piquancy and originality to the dish.

This salad is prepared without any crust. Chop the breast into small cubes and place on a plate in the shape of a circle. Lubricate the top with mayonnaise;
the next layer is finely chopped onion. If you don't like its taste, you can marinate it. There is more sauce on top;
take the cheese, grate it and put it in the salad. Don't forget the sauce;
then comes a peeled and coarsely grated apple and mayonnaise;
the last layer is chopped eggs. Apply the sauce not only on top, but also on the side of the cake;
Break up the crackers to create crumbs. You can put them in a bag and beat them with a rolling pin several times;
Sprinkle crumbs all over the salad. Leave to soak in the refrigerator for a while.

Recipe for appetizer salad Napoleon with mushrooms and chicken

The tasty dish is quite filling and can be prepared for any holiday table or for a regular dinner.

Cakes – 5 pcs.;
Honey mushrooms – 1 kg;
Onions – 4 pcs.;
Fillet – 2 pcs.;
Carrots – 2 pcs.;
Egg – 2 pcs.;
Mayonnaise – 400 g.

It is best to use medium fat mayonnaise. Select a dish according to the shape of the cakes;
Boil the fillet in salted water and cut into small cubes. Mushrooms can be used either pickled or raw;
in the second case, they should be fried and then cut into small pieces;
Cut the onion into cubes and fry it until golden brown. The same culinary treatment should be done with carrots;
boil the eggs and grate them on a coarse grater;
place the crust, brush it with mayonnaise, lay out the mushrooms, add the next crust and coat with sauce;
It's time for the onions, on which you need to put the next cake. Coat thoroughly with the sauce and lay out the fillet, the next layer is carrots;
All that remains is to put the last cake on, brush with sauce and sprinkle with egg;
The cake needs to be left overnight so that it is thoroughly soaked.

How to prepare Napoleon salad with canned food?

A more economical option, since canned fish is inexpensive. The taste of the dish is in no way inferior to the previous versions.

peel the onion and carrots, chop and fry in oil until golden brown;
grate the eggs, separate the sardines from the oil and mash well with a fork;
Lay out the crust, brush it well with sauce and add half the fish. Cover with the next layer, again with mayonnaise and onions and carrots, just leave a little;
next layer, sauce with most of the eggs. Again, crust, sauce and fish;
there is the last layer left, which needs to be greased with mayonnaise and the remaining filling should be placed on it: onions with carrots, mushrooms and eggs;
minimum amount of impregnation – 8 hours.

Vegetarian snack cake

For people who limit themselves in food, it is very difficult to choose dishes for themselves. You can prepare a vegetarian Napoleon that will satisfy your taste needs.

Cakes – 5 pcs.;
Red onion – 1 pc.;
Garlic – 3 cloves;
Cream cheese – 350 g;
Egg – 1 pc.;
Various greens – 350 g;
Young cabbage - 0.5 heads.

To make this cake, chop the onion and fry it until golden brown, then add shredded cabbage and herbs, which you can choose depending on your own preferences. By the way, the more greens, the tastier and more aromatic the dish will be;
add salt, pepper and cook over low heat;
a couple of minutes before the end of cooking, add chopped garlic and grated cheese;
mix everything well, brush all layers with filling and place them on top of each other;
leave the cake to soak for 14 hours.

How to cook Napoleon with eggplants?

This Napoleon salad recipe can be enjoyed by vegetarians as well as vegetable lovers. The cake turns out very tasty and satisfying.

Cut the eggplants into rings, the thickness of which should not be more than 1 cm. Salt everything and leave for 15 minutes. after the time has passed, remove the resulting juice and fry until golden brown;
after that, place the eggplants on paper napkins so that they absorb excess oil;
take the greens, garlic and finely chop them, mix with mayonnaise. Cut the tomatoes into half-centimeter rings. Grate the cheese on a fine grater;
Now place the first cake on the chosen dish, brush it with sauce, lay out the eggplants and again the sauce. Then tomatoes, sauce and cheese;
after that, add the next layer and repeat the filling, etc.;
Lubricate the top layer with mayonnaise, sprinkle with cheese and decorate with herbs. This recipe for salad with Napoleon cakes makes for a rather savory dish.

Thanks to the recipes discussed above, you now know what to serve at the holiday table. The original dish will not only surprise guests, but they will also definitely like it. Get ready that after the feast they will ask you for the recipe for such a cake.

Cakes are usually sweet, dessert dishes. The principle of applying layers of cream onto baked layers of dough is also very convenient in cases where the “cream” is prepared from unsweetened products. It turns out, in fact, a multi-story sandwich, although it’s hard to call this miracle of culinary art that way.

General principles for preparing snack cakes from waffle and puff pastries

The basis of snack cakes can be either puff or waffle cakes. Any type of workpiece can always be purchased ready-made. It is better to bake the layer cakes for the Napoleon snack cake yourself.

When purchasing ready-made blanks, pay attention to their appearance and quality; they should be of uniform color. If they are burnt or soft, immediately set them aside; they cannot be used. When unpacking, pay attention to the smell; fresh semi-finished products will not smell unpleasantly of stale oil.

When forming a snack cake from waffles, you can use colored blanks; they will add originality to the snack, but will not change the taste in any way.

The filling for such cakes can be any individual product or a specially prepared filling. Wafer cakes and puff layers for the Napoleon snack cake can be layered with sautéed vegetables, mushrooms, herring mincemeat, crab sticks, boiled eggs, and boiled chicken. Such snack products do not require additional processing after formation. When using raw minced meat for filling, the cake must be baked in the oven.

Before putting the filling on the cakes, they must be coated with mayonnaise or sour cream. If the required product can be applied in a thick layer to puff pastries, then the waffles are only slightly coated. A thick layer will quickly soak the workpiece, and the waffle cake will lose its taste.

Cakes are decorated with fresh herbs, grated cheese or crumbs made from waffles. After cooking, the Napoleon snack cake must be placed in the refrigerator for a couple of hours so that it soaks well.

Snack cake “Napoleon” with chicken and mushrooms

Ingredients:

Wheat flour – 200 gr.;

100 gr. quality margarine;

A tablespoon of sugar;

Half a spoon of fine evaporated salt;

100 gr. thin sour cream;

A small spoon of dough ripper.

For the filling:

Boiled chicken breast – 200 gr.;

Onion head;

A jar of pickled, mild champignons;

Two boiled carrots;

Sweet pepper;

Two boiled eggs;

Mayonnaise;

Three cloves of garlic;

Cooking method:

1. Sift the flour into a bowl of appropriate size. Add ripper, salt and sugar, mix.

2. Add softened butter to the flour and, kneading with a fork, mix everything well. Add sour cream, knead the dough and, placing it in a bag, put it in the refrigerator to cool.

3. Prepare the mushroom filling. Finely chop the onion, cut the mushrooms into slices, and the boiled breast into small, slightly larger pieces.

4. Lightly fry the onion in heated vegetable oil over low heat (2-3 minutes), then add the mushrooms and continue heating, stirring occasionally so as not to burn. After all the moisture has gone, add pieces of chicken to the mushrooms and add finely chopped garlic. Season the mushroom filling with spices, add a little salt and heat over low heat for about a minute.

5. Place the bell pepper in the microwave for two minutes, then carefully remove the skin and finely chop the flesh.

6. Grate the carrots and eggs into separate bowls using a medium grater. Add to them a clove of pressed garlic. Stir.

7. Divide the dough that has been refrigerated into seven parts and roll them into thin circles. Be sure to flour the surface of the table, otherwise the dough will stick.

8. Place a dry frying pan over medium heat and bake the cakes. To prevent the workpieces from bubbling, pierce them a couple of times with a fork. Turn over when the bottom is lightly browned.

9. Gradually coat the cooled cake layers with mayonnaise and assemble the cake. Place mushroom filling on the first coated piece, eggs on the second, and carrots on the third. Then repeat the layers.

10. Grind the remaining cake into crumbs and sprinkle it over the top cake and sides greased with mayonnaise.

Snack cake "Napoleon" filled with mushrooms and liver pate

Ingredients:

Half a kilo of puff pastry;

300 gr. fresh small champignons;

Small onion head;

Three boiled eggs;

Cheese “Russian” – 200 gr.;

Large carrot;

Half a stick of sweet butter;

150 gr. boiled ham;

Half a kilo of chilled chicken liver;

Medium fat sour cream – 150 gr.;

Six tablespoons of “light” mayonnaise;

Three spoons of hot mustard.

For registration:

Finely chopped dill;

Three small tomatoes;

One yolk of a boiled egg.

Cooking method:

1. Remove the dough from the package and wait until it thaws thoroughly. Then divide into four parts and roll out into thin layers no more than half a centimeter thick. Transferring the layers of dough onto a dry baking sheet, bake the cakes. Baking time at 180 degrees usually does not take more than a quarter of an hour. Focus on the color of the cakes; they should only brown slightly.

2. Boil the liver in lightly salted water until tender. First, rinse it well with cold water and remove all excess: films, remaining fat and gall bladders, if any.

3. Grind the cooled liver on a fine rack in a meat grinder. Immediately add softened butter to it, season with spices and stir.

4. Grind the ham in a blender and, mixing with sour cream, season with ground pepper.

5. Grate the carrots with a coarse grater. Cut the mushrooms and onions into slices. Place the crushed ingredients in a frying pan with vegetable oil, stir and fry until softened.

6. Grate the boiled eggs into a separate bowl using a coarse grater. Set one yolk aside for decoration. Grind the cheese in the same way, add four tablespoons of mayonnaise, all the mustard and mix.

7. Spread the first layer cake with the remaining mayonnaise and spread the mushroom filling evenly over it. Cover with the second cake layer, which is covered with ham and sour cream mixture. Thinly apply the prepared liver pate onto the third layer placed on top, and coat the last, fourth layer with half of the egg-cheese sauce.

8. Line the sides of the snack cake with the remaining sauce and place it in the refrigerator for twelve hours.

9. After this, decorate the surface of the cake. Place a flower out of the tomato halves and place the crumbled yolk in its center. Sprinkle everything except the flower with finely chopped herbs.

Snack cake “Napoleon” on ready-made puff pastry with fish

Ingredients:

Six puff pastries;

Two small boiled carrots;

Boiled chicken eggs – 3 pcs.;

A jar of canned fish in oil;

250 gr. good mayonnaise;

140 gr. curd cheese with smoked salmon flavor.

Cooking method:

1. Place the fish from the jar on a plate, carefully break the pieces, remove all the bones, and mash the flesh with a fork. Add a little oil from the jar and stir.

2. Grate the carrots using a coarse grater and mix it with a small amount of mayonnaise, adding crushed garlic.

3. Coat the first cake with mayonnaise, apply a thin layer of fish on it, taking only half.

4. Cover with the second piece, on which place the carrots. There is no need to apply mayonnaise, since it is already in the filling.

5. Apply a thin layer of mayonnaise to the third cake layer and grate the eggs onto it using a coarse grater.

6. Also coat the fourth piece placed on top with mayonnaise and apply the remaining fish evenly.

7. Grease the last, fifth, cake layer and sides of the snack cake with curd cheese. Mash the remaining puff pastry into crumbs, sprinkle over the surface of the cake and place it in the refrigerator overnight.

Recipe for a snack cake made from waffle cakes with crab sticks – “Festive”

Ingredients:

Packaging of round wafer blanks;

Canned food “Sardines in oil” – 250 gram jar;

200 gr. chilled semi-finished crab products (sticks);

One large, fresh cucumber;

Five processed cheeses;

Onion feathers, fresh dill and parsley - to taste;

Several slices of pickled ginger.

Cooking method:

1. Remove pieces of pulp from the canned food and chop them well with a knife or fork, carefully selecting all the seeds. If the filling seems a little dry, add a little oil from the jar.

2. Grate the melted cheese into medium shavings, add chopped garlic. Season with mayonnaise and mix; the cheese filling should not be dry, otherwise it will not be possible to spread it.

3. Cut the crab sticks into small pieces. Chop the greens, first removing the rough stems.

4. Place one of the waffle blanks on a dish, apply a thin layer of mayonnaise on it and evenly distribute the fish over it. Spread the second waffle layer on top with the cheese filling.

5. Grease the next, third, waffle plate with mayonnaise and sprinkle with finely chopped herbs.

6. After placing the fourth piece, lightly press it with your hands so that the greens settle. Coat the surface with mayonnaise and place chopped crab sticks on top.

7. Cover the cake with the last wafer layer and lightly coat it with mayonnaise, including the sides of the cake.

8. Sprinkle chopped onion on top, cut the cucumber into thin rings and decorate them with half sides. Form roses from ginger slices and place the flowers in the center.

Herring, snack cake made from waffle cakes

Ingredients:

Six wafer layers;

200 gr. lightly salted herring fillet;

Two medium onions;

200 gr. “European” or other very fatty mayonnaise;

100 gr. a little dried “Dutch” cheese;

A small bunch of fresh herbs;

Two boiled carrots;

300 gr. champignons, fresh.

Cooking method:

1. Fry mushrooms and onions in vegetable oil, let cool slowly and puree with a blender.

2. In the same way, chop the herring and onion, then the boiled carrots.

3. Assemble the snack cake. Place some of the herring filling on the first waffle layer, spread mayonnaise on top and cover with a second plate.

4. Evenly distribute half of the mushroom filling over it and grease it too, then cover with the next piece. Lay out some of the carrots, grease a layer of them too. Repeat layers.

5. The last layer is carrot, grease it with mayonnaise, then generously sprinkle with grated cheese.

6. Garnish with finely chopped herbs and place in the refrigerator for soaking for an hour.

Snack cake made from waffle cakes with minced meat (in the oven)

Ingredients:

Packaging of finished wafer plates;

400 gr. lean, minced meat;

Raw egg;

Small onion head;

150 gr. cheese, “Kostromskaya” variety;

Vegetable oil for frying;

Mild spices;

20% sour cream – 200 gr;

Medium sized carrot.

Cooking method:

1. Chop the onion into small slices, and use a coarse grater to chop the carrots. Place the vegetables in a frying pan with vegetable oil and sauté over medium heat.

2. While the vegetables are frying, place the minced meat in a bowl and carefully mix the raw egg into it. Don't forget to lightly salt and pepper.

3. Place the fried vegetables in a separate bowl and let them cool well.

4. Coat one of the waffle layers with sour cream, place a small part of the raw minced meat on it and distribute evenly, spreading with a spoon.

5. Cover the meat filling with the next waffle layer, spread with sour cream and lay out the fried vegetables.

6. Repeat in this order until you have used all the wafer blanks. Spread sour cream on the last cake layer.

7. Place the snack cake on a baking sheet and place in the oven at 180 degrees for half an hour. Then sprinkle the surface with finely grated cheese and return it back to the oven. When the cheese has melted and spread well, you can take it out.

Snack cakes made from waffle and puff pastries - cooking tricks and useful tips

To prevent the cakes from getting soggy in the given recipes, mayonnaise or sour cream, like the filling itself, should not be liquid.

Store the pre-prepared waffle cake in the refrigerator so it won’t lose its crispness. “Napoleon”, on the contrary, leave it on the table for two hours so that it is well soaked and only after that place it in the refrigerator.

If for some reason some of the cake layers are broken, place them in the middle of the cake. This will not affect the appearance of the product in any way.

For snack cakes, it is better to use square cakes, then it will be easier to cut them into neat pieces.

Snack Napoleon made from ready-made cakes - waffle, puff, etc. - this is something that is easy to prepare and delicious to eat. Today we’ll go over the fillings for snack cakes, but we’ll figure out what to do with the cake layers.

Snack Napoleon

Ingredients:

cake layers - 6 pcs,
mushrooms - 0.5 kg.,
chicken fillet - 3 pieces,
eggs - 3-4 pcs,
mayonnaise - 300 g
cheese - 100 g
onion - 1 piece,
green.

Preparation:

I’ll say right away that I bought the cakes in the store. They are called “Corzhi for Napoleon”. But, of course, you can bake cake layers for the traditional Napoleon cake.
So, fry the mushrooms and onions until tender, boil the chicken fillet in salted water, and hard-boil the eggs. Finely chop the chicken fillet and three eggs onto a coarse grater.
We coat the cake with mayonnaise and put chicken fillet on it, cover with another Napoleon cake, coat with mayonnaise and put mushrooms, put eggs on the next cake.
We repeat the procedure until the cakes are gone. Spread the top cake of the Napoleon appetizer with mayonnaise and sprinkle with grated cheese.
Place our “cake” in a preheated oven for 10 minutes or in the microwave for 5 minutes until the cheese melts. Before serving, cut into portions and garnish with herbs.

Snack cake “Napoleon” with chicken and mushrooms

Ingredients:

6 ready-made cake layers,
500 g mushrooms,
3 chicken fillets,
3-4 eggs,
300 g mayonnaise,
100 g cheese,
1 head of onion,
greens for decoration.

Preparation:

Cakes can be bought in the store, they are called “Corzhi for Napoleon”. You can also bake cake layers for the traditional Napoleon cake.
Boil the chicken fillet in salted water, let cool, cut or disassemble into fibers.
Boil the eggs hard, cool and grate on a coarse grater.
Finely chop the onion.
Chop the mushrooms and fry with onions until cooked.
Assemble the cake.
Spread the crust with mayonnaise and place the chicken fillet on it.
Cover with the next layer of cake, spread with mayonnaise and add mushrooms.
Place eggs on the next layer.
Repeat the procedure until you run out of cakes.
Lubricate the top crust of the Napoleon appetizer with mayonnaise and sprinkle with grated cheese.
Place the snack cake in a preheated oven for 10 minutes or in the microwave for 5 minutes until the cheese melts.
Before serving, cut it into portions and garnish with herbs.

Amazing snack cake "Napoleon"

The good thing about this snack cake recipe is that you can use any filling to suit your taste and budget: crab sticks, chicken, liver, red fish. In general, there is room for imagination to run wild. I offer you my version. This unique cake is prepared quite quickly and quite simply. It turns out very tasty, tender and aromatic. And very, very beautiful.

Ingredients:

800 grams of puff pastry;
2 fresh chicken eggs;
300 grams of pickled mushrooms;
150 grams of ham;
100 grams of hard cheese;
2-3 medium carrots;
2 onions;
one clove of garlic;
200 grams of processed cheese +150 grams for the top of the cake;
salt and ground black pepper - to taste;
refined vegetable oil - for frying.
smoked sausage;
hard cheese;
olive;
greens.

Preparation:

To make the cake, you can use ready-made cake layers, but I will make it from puff pastry.
Defrost the dough, divide it into 5 parts and roll each piece into a layer.
To ensure that the cakes are the same size, place a plate with a diameter of 22-25 centimeters on them and cut them with a knife.
Then each cake must be pierced with a fork in several places so as not to swell during baking.
Place the cakes in the oven, preheated to 220 degrees, for 8-10 minutes. Then remove and cool.
It is necessary to boil the eggs in advance in salted water, cool and peel them.
Grate hard cheese and eggs into a bowl on a coarse grater. Add garlic passed through a press and season with mayonnaise. Mix.
For cooking, it is better to use tasty and healthy homemade mayonnaise: see the best recipes on our website.
Place the first crust on a flat serving plate and spread the egg and cheese filling over it.
Preparing the filling for the second crust. Finely chop the ham, add chopped dill, black pepper and soft melted cheese. Mix.
Grease the second cake with the resulting filling and cover with the third.
Drain the liquid from pickled mushrooms (you can use any) and chop finely.
Transfer them to a bowl and season with mayonnaise. Mix and grease the third cake with the resulting filling.
Cover with the next layer of cake.
Finely chop two heads of onions and grate the carrots on a coarse grater. Fry until tender in a small amount of vegetable oil.
Cool, add ground black pepper and melted cheese, mix.
Place on the cake layer, level it and cover with the last layer of cake.
Cover the cake with cling film, press down with your hands and place in the refrigerator for three hours.
Mix melted cheese with mayonnaise. Coat the top and sides of the cake with the resulting cream.
Place the cake in the refrigerator for another day.
We decorate the cake just before serving.
You can decorate to your taste, or look at the photo.
I sprinkled the sides of the cake with grated hard cheese, and on top I placed smoked sausage roses, cheese tubes, with an olive inside.
I also used dill and olives for decoration.

Cabbage Napoleon

Ingredients:

Cabbage - 1 head (about 1 kg)
Wheat flour - 3 tbsp. spoons
Eggs - 3 pcs
Kefir - 3 tbsp. spoons
Hard cheese - 100 g
Vegetable oil - 50 g
Garlic - 1-2 cloves
Parsley or dill, basil optional
Mayonnaise 100-150 g
Salt, pepper - to taste

Preparation:

Place the cabbage in a large pot of boiling salted water. Boil a little.
As we keep the cabbage in water, the leaves will begin to separate from the head.
Carefully separate the leaves. Then put the head of cabbage back into the water and repeat the procedure until you run out of suitable leaves.
Beat eggs into a bowl, add flour, pour in kefir. Mix everything well. (this is enough for 7-8 pieces))
Cut off thickenings from cabbage leaves. Dip each leaf in the egg mixture and place in a frying pan with vegetable oil.
Fry the cabbage on both sides over low heat until golden brown.
Place the leaves on a dish in layers, spreading with pre-prepared “cream” -
Grate the cheese on a coarse grater, chop the garlic and herbs and add to the cheese, add mayonnaise and mix.

Snack Napoleon

Ingredients:

Boiled egg – 6-7 pcs.
Korzh – 6 pcs.
Canned fish – 1 pc.
Lightly salted salmon – 100 g
Curd cheese (with herbs) - to taste
Cream cheese (with herbs) - to taste
Green onions - to taste
Cheese - to taste
Olives - to taste
Greens - to taste
Mayonnaise - to taste

Preparation:

We take store-bought cakes.
For the first crust, take boiled eggs, chop them, mix with mayonnaise, sprinkle with green onions and place on the crust.
The second cake is fish in oil, shredded with a fork; we also lay it out.
The third cake layer is curd cheese with herbs and onions, add chopped boiled egg and a little mayonnaise, mix and spread.
Fourth cake layer - mix store-bought soft cream cheese with herbs and add pieces of salmon, mix and spread.
Fifth cake layer - grease it with mayonnaise and sprinkle three chopped eggs and green onions on top.
Grease the sixth cake with mayonnaise and decorate the top to your liking - herbs, olives, grated cheese.
Let it soak in the refrigerator for 5-6 hours.

Hot Napoleon puff pastry snack

If you want to create a festive atmosphere on a working weekday and simply pamper your loved ones with something delicious, then the “Hot Napoleon” recipe will come to your aid. A puff pastry snack on the holiday table will always create a good mood for the whole family. And such a cake will decorate any holiday table.

Ingredients:

Puff pastry without yeast - 250 grams;
Cheese - 80 grams;
Potatoes - 3 pieces;
Champignons - 100 grams;
Cream - 30 grams;
Vegetable oil - 1 tablespoon;
Salt and pepper to taste.

Preparation:

Wash, peel and cut the potatoes, boil until tender in salted water.
Then drain the water and make mashed potatoes with cream.
Peel the mushrooms and onions and chop finely.
Fry mushrooms and onions in vegetable oil until tender, add salt and pepper.
Mix fried mushrooms and onions with the puree.
The puff pastry needs to be rolled out and cut into 4 squares (you can use already portioned dough). Set the oven to 220 degrees and bake on a baking sheet for 15 minutes.
Now form the cake, coat each layer with filling and grated cheese.
Coat the last crust with filling and sprinkle generously with cheese.
Set the oven to 200 degrees, place the cake on a baking sheet and cook for up to 10 minutes.

Fish cake "Napoleon"

Ingredients:

Ready-made Napoleon cakes
1 can of canned fish in oil “Pink salmon”
Cheese - 100-150 gr.
Boiled egg - 4 pcs.
Carrots - 2 pcs.
Onions - 3-4 pcs.
Mayonnaise
Vegetable oil

Cooking method:

Chop canned fish with a fork
Grate the cheese on a coarse grater;
Grate the eggs on a coarse grater.
Grate the carrots on a coarse grater and sauté in vegetable oil.
Cut the onion into half rings and sauté in vegetable oil.
1st: grease the cake with mayonnaise and spread the fish filling, cover with the second cake; 2nd: put carrots and onions on the second cake layer, cover with the third cake layer; 3rd: grease the third cake with mayonnaise and lay out the egg filling, cover with the fourth cake; 4th: grease the fourth cake layer with mayonnaise and lay out the cheese filling, cover with the fifth cake layer; 5th: grease the fifth cake with mayonnaise and sprinkle with the finished crumbs (the crumbs should be in the box along with the Napoleon cakes)
Cover the finished cake with cling film and let it soak at room temperature.

Snack cake Napoleon made from waffle cakes

Preparing a snack cake from waffle cakes will not be difficult and will take a minimum of time in the festive chaos. One condition: you need to cook 2 hours before serving, so that the cake layers are soaked and the flavors combine. This is a version of a delicious salad laid out on waffle cakes, which makes the taste richer and more varied.

Ingredients:

7-8 waffle cakes;
one can of any canned fish;
4 medium sized carrots;
4 fresh chicken eggs;
one large onion;
100-150 grams of hard cheese;
150 grams of homemade (or store-bought) mayonnaise;
dill greens - for decoration.

Cooking method:

First you need to prepare all the ingredients.
Wash the carrots very thoroughly with a brush, cook until tender, cool in cold water.
Peel the cooled carrots.
Grate the peeled carrots on a coarse grater.
Boil fresh chicken eggs for 10-15 minutes until ready (we want them hard-boiled), cool in cold water and peel them.
Grate the whites on a coarse grater, the yolks on a fine grater. Place on separate plates.
From canned fish (natural, in its own juice), drain the juice, transfer the pieces of fish into a bowl and chop with a fork.
Peel one large onion and chop it as finely as possible.
In a bowl, mix canned fish with chopped onion.
Place the first waffle cake on a serving plate and apply a very thin (so that the cake does not get soggy) layer of mayonnaise.
Evenly spread half of the canned food mixed with onions.
Cover the fish with the second cake layer, lightly grease it with mayonnaise, and spread half of all the carrots evenly. It can be lightly salted and peppered.
Cover with the next waffle layer, grease it and lay out a layer of grated egg whites.
Cover the next waffle cake, greased with mayonnaise, with the remaining fish mixed with onions.
Lay out the cake again, press it lightly, grease it, and lay out the remaining carrots.
Sprinkle another cake layer, greased with mayonnaise, with hard cheese grated on a coarse grater.
And finally, the last cake.
Lay out, press, grease and sprinkle with grated yolks and cheese.
Place the cake in the refrigerator for several hours.
Before serving, decorate the sides of the cake with any chopped herbs (I used dill) and tomato flowers.

Napoleon pie made from ready-made puff pastries

Ingredients:

ready-made Napoleon cakes
3 eggs
100 - 150 g hard cheese
1 can of any canned fish (I take tuna, or sardinella, or saury)
250 g mayonnaise

Cooking method:

The eggs need to be boiled and cooled. I don’t crumble everything at once, since one cake will only need one egg, so it’s more convenient for me to chop them just before putting them on the cake.
Drain the liquid from the canned food, mash the fish with a fork and remove the bones.
I make the pie directly from the cake wrapper. The sides from the packaging cover the edges of the pie and it is convenient to put it in the refrigerator for storage; no special utensils are needed.
We remove the cakes from the packaging, place one cake on the cardboard base from it.
Squeeze mayonnaise from a bag onto the crust.
I carefully spread the mayonnaise all over the cake with a fork so that there are no gaps left, because this is not a salad, dry cakes should be well soaked in mayonnaise!
On the first cake layer, place one finely chopped egg in a thin layer, distributing it with a fork throughout the cake. It’s okay that the cake is not completely covered with a layer of eggs, we don’t need that. The layers of fillings should be thin.
Top with three cheeses on a coarse grater, also distributing it in a thin layer throughout the entire crust.
Place the second cake layer on top of the first filling layer and press it down lightly with your hands - this is a prerequisite for a successful pie!
Lubricate the cake with mayonnaise and distribute half a can of canned fish over it.
And in the same way we place the rest of the filled cakes on top:

3rd cake – eggs and cheese
4th cake – fish
5th cake – eggs and cheese

It would be nice to sprinkle the top layer with chopped dill and parsley for decoration.
In our unbearable heat, dill no longer grows, but I found onions in my garden - batun. I love it very much because it grows in any conditions from early spring to late autumn. This time I chopped green onions onto the pie, cutting them finely, just a little, not for the sake of taste, but only for decoration.
But you can do without such decoration altogether. Some people first rub cheese on the last layer, and then more eggs, this creates such a bright yellow surface, also a kind of decoration.
The cake should be left to soak for at least 4 hours. The longer it sits, the tastier it becomes.
Cut the finished pie into portions.

Snack cake Napoleon with mushrooms

When you hear the word Napoleon, you most often think of the famous Napoleon layer cake. But there is also a snack of the same name, snack cake. To prepare the Napoleon snack cake, exactly these puff pastries are used. You can bake them yourself from puff pastry or buy them ready-made in the store. With ready-made crusts, preparing an appetizer with chicken and mushrooms is very simple.

Ingredients:

6 Napoleon cake layers
0.5 kg mushrooms
3 chicken fillets
3-4 eggs
300 gr mayonnaise
100 gr cheese
bulb
green
vegetable oil for frying

Cooking method:

Buy or bake cakes for Napoleon, you will need six pieces.
Prepare the mushrooms and peel the onions. Fry mushrooms and chopped onions with vegetable oil until tender.
Boil the chicken fillet in salted water, remove from the broth. Chicken broth, by the way, can then be used as a base for cooking soup. Cool the fillet and cut into small pieces.
Hard-boil the eggs, cool, and grate.
Place the Napoleon base on a cutting board and spread with mayonnaise. Then place a layer of pieces of meat and cover it with the second cake layer.
Coat the crust with mayonnaise again and place the mushrooms on it. Spread mayonnaise on the next cake layer and place a layer of eggs.
Repeat all operations until the cakes and filling are finished. Cover the top crust, greased with mayonnaise, with grated cheese.
To melt the cheese, place Napoleon Pie with Chicken and Mushrooms in the microwave or preheated oven for 5 minutes.
Before serving, decorate the snack cake Napoleon with mushrooms and chicken from ready-made cakes with herbs, cut it into portions.
A similar snack cake can be prepared with fish, using regular white bread instead of cake layers.

Chicken Napoleon snack cake

Ingredients:

1 package of ready-made Napoleon-type puff pastries
½ boiled chicken breast
200 g frozen champignons
1 large carrot
1 large onion
0.5 cups chicken broth
10 g butter
vegetable oil for sautéing
40 g hard cheese such as Poshekhonsky or Dutch
200 g mayonnaise

Cooking method:

Peel and wash the onion. Finely chop the fourth part, cut the rest into larger pieces. Scroll the chicken pulp through a meat grinder. Sauté finely chopped onion in vegetable oil until golden brown.
Add butter, salt and minced meat to the pan. Mix the ingredients, pour in the broth and bring the filling to a boil. Simmer over low heat under a closed pan lid for 15-20 minutes. The minced chicken should be slightly dark in color.
Thaw the champignons, place in a colander and squeeze out the water well. Cut into small slices and fry in vegetable oil along with half of the remaining onion. Combine chicken filling with fried mushrooms.
Peel and wash the carrots, grate them on a coarse grater. Saute together with the second half of the onion. Read more:
Grate the cheese on a fine grater. Grind one puff pastry into crumbs: manually (using a potato masher) or in a blender.
Before placing the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After this, you can begin to assemble the pie, distributing the filling in piles on each layer.
Assemble the snack cake by layering the cake layers with fillings in the following order: 1 cake layer – half of minced chicken with mushrooms; 2 crust – a layer of grated cheese, sautéed vegetables; 3 cake – the second half of minced chicken with mushrooms. Cover the pie with the last crust and sprinkle crumbs on top.
Leave the dish at room temperature for 3-4 hours so that the cakes are soaked in mayonnaise, then cut into portions and serve.
This snack cake with chicken, mushrooms and vegetables is very good accompanied with beer. Very satisfying and at the same time bright, appetizing, interesting. Almost a sandwich, but also lunch at the same time.
The shortbread snack cake can also be heated in the microwave - it becomes even tastier when warm. And yet its main advantage is its ease of preparation.