Mexicali Napoleons

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Perk up dinnertime at your house with these easy-to-prepare Napoleons layered with refried beans, shredded Cheddar, green chiles, sour cream, tomatoes and green onions.

Thaw: 40 minutes
Prep: 15 minutes
Bake: 15 minutes
Cool: 10 minutes

Serves: 6

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Recipe

Ingredients

2 tbsp. all-purpose flour
1/2 of a (17.3-ounce package) Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1 can (about 16 ounces) refried beans
1/2 cup shredded Cheddar cheese (about 2 ounces)
3 tbsp. chopped green chiles, drained
1/2 cup sour cream
1/4 cup chopped tomato
2 green onions, sliced (about 1/4 cup)
1 tbsp. chopped fresh cilantro leaves

Directions

Heat the oven to 400°F.
Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 2 rectangles, making 6 rectangles in all. Place the pastries 2-inches apart on a baking sheet. Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheet and cool on a wire rack.
Heat the beans in a 1-quart saucepan over medium heat. Split the pastries into 2 layers, making 12 layers in all. Spread the beans on 6 bottom layers. Top with the cheese, green chiles and the top layers. Spread the top layers evenly with sour cream and sprinkle evenly with tomato, green onions and cilantro.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Previous tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

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Inspiration

VIEW:

Herbaceous, flavorful cilantro is essential to many Mexican and Asian dishes.
Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.
Before chopping, squeeze to remove excess water and seeds. You can use the pulp later for broth or soup.

Herbaceous, flavorful cilantro is essential to many Mexican and Asian dishes.
Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.
Before chopping, squeeze to remove excess water and seeds. You can use the pulp later for broth or soup.

On Social Media, Use #Puffpastry

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