Napoleon snack recipe from ready-made cakes. Napoleon salad from shortcakes with different fillings: the best recipes

Ready-made puff cakes are many-sided. If you smear them with butter cream with boiled condensed milk - it will come out, if you cook several types of fillings - from meat, mushrooms and vegetables - you get a wonderful snack cake.

And if the meat is chicken, then a quick chicken pie. Today we will make a no-bake chicken snack cake.

Ingredients

• 1 pack of Napoleon puff pastries
• ½ boiled chicken breast
• 200 g frozen champignons
• 1 large carrot
• 1 large onion
• 0.5 cup chicken broth
• 10 g butter
• vegetable oil for sauteing
• 40 g hard cheese like Poshekhonsky or Dutch
• 200 g mayonnaise

Preparing snack cake

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 with the lid closed for 15-20 minutes. The minced chicken should be slightly dark in color.

Defrost the mushrooms, drain 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 stuffing with fried mushrooms.

Peel and wash the carrots, grate on a coarse grater. Sasser with the other half of the bow.
Grate cheese on a fine grater.

Grind one puff cake into crumbs: manually (using a potato masher) or in a blender.

Before laying the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After that, you can begin to collect the cake, distributing the filling in heaps on each layer.

Assemble the snack cake by layering the fillings in the following order: 1 cake - half minced chicken with mushrooms; 2 cake - a layer of grated cheese, browned vegetables; 3 cake - the second half of minced chicken with mushrooms. Cover the pie with the last layer and sprinkle crumbs on top.

Leave the dish at room temperature for 3-4 hours - so that the cakes are saturated with 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 tastes even better when warm. And yet its main advantage is the ease of preparation.

Snack Napoleon from ready-made cakes - waffle, puff, etc. This is something that is easy to prepare and very tasty!

It all depends on the chef's imagination: puff cakes can be shifted with everything that fits into the soul. Moreover, each layer can be different, as long as the ingredients you use are combined with each other.

Recipe 1: Stuffing for Napoleon snack cake with canned fish

This cake consists of several cakes and contains several fillings (each cake is smeared with its own filling).

• cheese - 100 gr.


• canned fish in oil -1 can (I have saury)


• eggs-4 pcs.


• mayonnaise.

Filling 1: Grate cheese on a coarse grater, add mayonnaise 3 tbsp. spoons and mix well.

Filling 2: Put the canned food in a bowl and mash with a fork. Excess liquid must be drained.

Filling 3: Finely chop the eggs, salt and add mayonnaise, mix.

Now we start to collect the cake. Spread the filling on the cake 1. Spread well with a spoon.

Top with a second layer. We spread the filling on it 2. Smooth it over the surface with a spoon.

Top with a third layer. We spread the filling on it 3. Smooth with a spoon and cover with the fourth cake.

Coat the top and sides of the cake with mayonnaise.

The fifth cake needs to be crumbled into a separate bowl. Sprinkle the cake with crumbs from the sides and from the top. The cake should soak. It is better to prepare it on the eve of the celebration. And before serving, decorate it with greens.

Recipe 2: Filling for puff snack cake Napoleon - Vegetarian

• red salad onion 1 pc


• garlic 2-4 cloves


• cream cheese 300 gr


• greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr


• chicken egg 1 pc


• ½ young cabbage


• greens: dill, parsley 1 bunch each


• vegetable oil


• salt, ground pepper to taste

Do not spare the greens, it is she who gives flavor, and fresh garlic - piquancy.

Fry finely chopped onion in a pan, add finely chopped young cabbage and all the greens. Salt and pepper to taste, simmer over low heat until tender. At the very end of the stew (for 1-2 minutes), add chopped garlic and cheese. Thoroughly mix the filling for the snack cake.

Lubricate all the cakes with a rich filling and lay on top of each other. Cover with cling film and refrigerate for 12-14 hours to soak the cakes. Before serving, grease, if left, with the filling and sprinkle with crumbs from the cakes.

Recipe 3: Stuffing for Mushroom Snack Cake

• Champignons - 500 g


• White onion - 400 g


• Sunflower oil - 80 g


• Sour cream - 4 tbsp. l.


• Hard cheese - 100 g


• Salt (to taste) - 0.5 tsp


• Allspice (to taste) - 0.25 tsp

Cut the onion into strips.

Cut mushrooms.

Fry the onion in oil.

Add mushrooms, mix. Fry over high heat until tender, salt and pepper to taste.

Pass mushrooms through a meat grinder.

Lubricate the cakes with mushrooms.

Lubricate the top pita bread and the edges with sour cream.

Grate the cheese on a fine grater, distribute evenly over the surface and edges.

Put in a preheated oven to 180 degrees just to melt the cheese, no need to bake.

Bon appetit!

Recipe 4: Stuffing for Eggplant Napoleon's Diner

• eggplant 5 pcs.


• cheese 250 g


• mayonnaise 200 g


• greens 100 g


• garlic 3 pcs.


• tomatoes 5 pcs.

Eggplant cut into rings 1 cm thick, salt, and leave for 15 minutes, then squeeze and fry. Place on paper towel to remove excess oil.

Finely chop the greens and garlic and mix with mayonnaise. Cut the tomatoes into rings of 0.5 - 0.7 cm. Grate the cheese on a fine grater.

Let's start assembling the cake. We lay the cake first, grease with mayonnaise, then grease the eggplants with mayonnaise, grease the tomatoes with mayonnaise, sprinkle with grated cheese, then everything repeats. The last should be the cake, which we grease with mayonnaise, sprinkle with cheese and decorate with basil sprigs.

Recipe 5: Chicken Napoleon Snack Cake: Filling

• ½ boiled chicken breast


• 200 g frozen champignons


• 1 large carrot


• 1 large onion


• 0.5 cup chicken broth


• 10 g butter


• vegetable oil for sauteing


• 40 g hard cheese like Poshekhonsky or Dutch


• 200 g mayonnaise

Clean and wash the bulb. Finely chop the fourth part, cut the rest into larger pieces. Scroll the chicken flesh 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 with the lid closed for 15-20 minutes. The minced chicken should be slightly dark in color.

Defrost the mushrooms, drain 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 stuffing with fried mushrooms.

Peel and wash the carrots, grate on a coarse grater. Saute together with the second half of the onion.

Grate cheese on a fine grater.

Grind one puff cake into crumbs: manually using a rolling pin, potato masher) or in a blender.

Before laying the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After that, you can begin to collect the cake, distributing the filling in heaps on each layer.

Assemble the snack cake by layering the fillings in the following order: 1 cake - half minced chicken with mushrooms; 2 cake - a layer of grated cheese, browned vegetables; 3 cake - the second half of minced chicken with mushrooms.

Cover the pie with the last layer and sprinkle crumbs on top.

Leave the dish at room temperature for 3-4 hours - so that the cakes are saturated with mayonnaise, then cut into portions and serve.

Recipe 6: Snack Napoleon with Bee Fish

2. Medium carrot - 3 pcs.

3. Bow - 3 pcs.

4. Eggs - 5 pcs.

5. Cheese - 150-200g (I took orange Cheddar)

6. Canned fish in oil "Tuna" - 250-300g

9. vegetable oil

10. some parsley for garnish

11. Olives and pitted olives for garnish

Spread lightly with mayonnaise. Remove the tuna from the oil and mash with a fork, add a little mayonnaise.

In a small amount of oil, fry carrots separately, onions separately.

Add a little mayonnaise to carrots and onions. Grind the yolk with mayonnaise.

Protein grind with mayonnaise. Grate cheese into strips and mix with mayonnaise. Salt a little each filling, except for tuna and cheese.

Put the filling on the cakes in this order: (to form a “cake”)

1 cake: tuna

2: carrot

4: yolk

6: Put the cheese on top of the last cake.

Cut olives and olives into rings and lay out, alternating in color, on a cheese “glade” in the form of bees. Make bee antennae from small pieces of olives. Wings - from parsley leaves. Let the "cake" soak.

Note for homemade cakes:

The edges of the cakes can turn out to be uneven, therefore, after the formation of the “Cake” and its impregnation, you need to cut off its edges (align) with a sharp knife.

Recipe 7: Napoleon Snack Cake with Salmon

200-250 grams of cheese

200 grams of lightly salted salmon (you can also use smoked)

3 hard-boiled eggs

2 tablespoons light mayonnaise

Small bunch of green onions

bunch of dill

Grate eggs, mix with green onions and mayonnaise.

Lubricate the cakes with cream cheese and lay out the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.

Make as many layers as you see fit. Cover the top cake with cheese and sprinkle with crumbs. Put the napoleon snack cake in the refrigerator for several hours, ideally all night.

Recipe 8: Stuffing for a snack Napoleon with chicken liver and smoked chicken

300 grams of chicken liver

1 bulb

1 small carrot

Tablespoon of olive oil

2 smoked breasts

1 fresh cucumber

handful of prunes

Several walnuts

4 tablespoons light mayonnaise

Salt, pepper to taste

Fry the prepared chicken liver in olive oil along with onions and grated carrots, salt and pepper to taste. Cool and grind in a blender.

Cut chicken breasts, cucumber and prunes into thin strips, season with mayonnaise and mix.

Dry the nuts in a dry frying pan and lightly chop.

We spread the liver pate on the lower cake, cover with another cake, put a salad of chicken breast, cucumber and prunes, etc. Alternating the filling, we make as many layers as we consider necessary.

Ready snack cake Napoleon should be left in the refrigerator for several hours.

And more toppings for the snack cake Napoleon

Stuffing with fish

Fish can be any, but preferably in its own juice (natural). Mash the fish with a fork. Mix with cottage cheese (if very dry, mix with a spoonful of sour cream) + tomato paste + finely chopped olives (optional).

Avocado filling

Mash the pulp of a ripe avocado with a fork, mix with cottage cheese + tobasco sauce + lemon juice + finely chopped greens (green onion, dill).

Egg stuffing

Beat eggs well with curry. Fry like scrambled eggs in butter. Salt, pepper. Remove from heat, mix with grated cheese and herbs.

Carrot and champignon filling

Cut mushrooms into thin slices, fry with finely chopped onions. Stew carrots, mix with mushrooms, add sour cream and simmer over low heat for 3 minutes. If it gets too thick, add more sour cream or water.

In general, there are a lot of options for toppings for Napoleon's diner:

1. Grated hard cheese with mayonnaise and garlic.

2. Any salad - crab, Olivier, meat, squid ...

3. Herring with grated boiled beets and mayonnaise.

4. Cheese with cottage cheese, garlic, dill and butter.

5. Smoked fish with grated apple and dill.

6. Red fish with a slice of lemon.

7. Classic liver pate or with mushrooms.

8. Any canned fish - sprats, sardines, saury, salmon.

9. Grated fried carrots with mayonnaise and garlic.

10. Tuna with boiled egg and herbs.

11. Crab sticks with grated cheese and mayonnaise.

12. Shrimps with egg and mayonnaise.

13. Mushrooms fried with onions, grated egg in them.

14. Potatoes with mashed onions, parsley, vegetable oil.

15. Ham with horseradish and parsley.

16. Herring oil.

17. Forshmak or hummus…

One of the most famous and delicious cakes. Even our grandmothers prepared this delicacy for us in childhood. Only then, the preparation of such a cake took almost a whole day, because it was first necessary to make puff pastry - which took more than one hour, then bake the blanks, and only then collect the cake itself.

Nowadays it is much easier, because in stores you can buy a ready-made base from biscuit, shortcrust or puff pastry. It will not be difficult to make an excellent dessert for tea from them, because you do not need to spend time preparing the dough and baking, and the result will please you.

From this recipe, you will learn how to quickly and easily prepare a Napoleon cake from store-bought cakes - the perfect option for a quick dessert.

• Puff cakes - 1 pack.
• Butter - 180 g
• Condensed milk - 380 g
• Vanilla to taste

Cooking

Let's prepare the products.

Since we already have the basis for the cake, we only need to do it. Put butter, condensed milk in a cup, add vanillin and beat with a mixer or blender until smooth.

We take out the first sheet from the package and thickly spread with cream. Take it out carefully - puff pastry is very fragile, they can be easily damaged.

We spread the second one on top and also lubricate.

We repeat the same steps with subsequent blanks.

We use the last sheet for sprinkling, after crushing it into crumbs.

Sprinkle the top and sides of the cake.

Put it in the refrigerator for about 10-12 hours, you need to let it soak properly.
Our wonderful dessert is ready. Cut into bite-size pieces and enjoy.

Ingredients:
ready-made puff cakes (store-bought or your own baking)
smoked chicken thigh
eggs - 4 pcs.
mushrooms 300 gr.
onion 1 head
green onions - 1 bunch
cheese 200 gr.
mayonnaise

Cooking:
1. At the leg, separate the meat from the bones. Finely chop the meat, mix with mayonnaise.
2. Boil eggs until tender. Finely chop the green onion. Mix onion with eggs and mayonnaise.
3. Finely chop the onion (bulb), fry for 2-3 minutes, add the mushrooms, fry until the mushrooms are ready (7-10 minutes, until the mushrooms give up all the moisture). Put in a bowl, mix with mayonnaise.
4. Grate cheese on a coarse grater and mix with mayonnaise.

5. We take ready-made puff cakes and lay them out in layers.
For the first crust
Chicken meat with mayonnaise

For the second cake
Eggs with green onions and mayonnaise

For the third cake
Sauteed mushrooms with onions + mayonnaise

For the fourth cake
Cheese with mayonnaise.

Cover with the last layer.

It remains only to warm the cake for 10-15 minutes in the oven at 180 gr.

I hope you understand me - I had absolutely no time for setting the light and creating an acceptable composition.
Because the photos are exactly as they are - I took it out of the oven, cut it, quickly photographed it, ate it, and went on to work.
Cutaway pie

Bon appetit!!

Note:
* Prepared according to the recipe of Tatyana Burblis, for which many thanks to her!!

Snack puff cake Napoleon with canned fish can be safely put on the festive table. Believe me, it disappears at the speed of light. Preparing the cake is very simple, and if you buy or bake puff cakes in advance, then in general, you will only have to prepare the products and assemble the cake.

But it looks, or rather, the taste is very unusual. After all, basically everyone is used to the sweet Napoleon, and here is a layered cake with canned fish and curd cheese. But perishing and overeating turns out.

Puff Napoleon - ingredients

• 6 puff cakes (5 for the cake itself, crumble one for sprinkling).
• Carrots - 2 pcs.
• Eggs - 3 pcs.
• Garlic - 1-2 cloves.
• 1 can of canned fish such as pink salmon, saury or tuna with or with added oil, but not in tomato.
• Curd cheese - 150 g.
• Mayonnaise - 2-3 tbsp. l.

Snack puff cake Napoleon - how to cook

• Mash canned fish with a fork, do not pour out the liquid immediately. If the fish turns out to be dry, add it.
• Boil the eggs, cool and grate on a coarse grater or chop in an egg cutter.
• Boil the carrots and grate it on a coarse grater.
• Grind garlic in a press and mix with carrots and a small amount of mayonnaise.
• Start collecting the cake.
• On the first cake, it will be the bottom, apply a small mayonnaise mesh, and put half of the canned fish on top.

• Cover with a second cake and grease it with a mixture of carrots, garlic and mayonnaise, lay it all out.

• Lay the third cake, grease it with mayonnaise and cover with chopped eggs.

• The fourth cake is a net of mayonnaise and the remains of canned fish.

• Lubricate the fifth cake generously with curd cream. Spread the same cream on the sides of the cake.

• Sprinkle everything on top with the sixth cake crushed into crumbs.

• Put the cake in the refrigerator overnight, and before serving, sprinkle with finely chopped fresh herbs and to your own taste so that the cake looks elegant.

Bon appetit.