Ingredients
Method
- Prepare the puff pastry. Unroll the thawed puff pastry onto a lightly floured surface. Roll it out gently to about 9 by 12 inches if your sheet is smaller, being careful not to press too hard and lose the layers. Use a sharp knife or pizza cutter to slice into three equal rectangles (roughly 4 x 6 inches each).
- Score the pastry. Using a paring knife, score lines across each rectangle in a diamond pattern—don't cut all the way through. This will help the pastry puff evenly and give you those beautiful craggy layers when baked. Brush lightly with melted butter and sprinkle with salt.
- Bake until golden. Place rectangles on a parchment-lined baking sheet, leaving space between each. Bake at 400°F for 20-25 minutes, rotating the pan halfway through, until deeply golden brown and puffed. They should sound hollow when tapped. Let cool completely on a wire rack—they'll shrink slightly as they cool.
- Cook the bacon. While the pastry bakes, cook the bacon in a large skillet over medium heat for 6-8 minutes per side until crispy but not burnt. Transfer to paper towels to drain and crumble into small pieces once cooled enough to handle (about 2 minutes).
- Make the Nutella cream filling. In a chilled bowl, whip the cold heavy cream with vanilla extract using an electric mixer on medium-high speed for 3-4 minutes until soft peaks form. Fold in the Nutella gently with a spatula—be careful not to overmix or you'll deflate the cream.
- Assemble the napoleons. Using two of your three baked rectangles as bases, spread each with about one-third of the Nutella cream (roughly 3 tablespoons per piece). Sprinkle each layer generously with crumbled bacon—about 2 teaspoons per piece. Place the third rectangle on top and press gently to secure.
- Finish and serve. Dust the tops with powdered sugar and sprinkle with chopped hazelnuts or almonds. Slice in half diagonally for a dramatic presentation, or into quarters for individual portions. Serve immediately while the pastry is still crisp—the contrast between flaky layers, creamy filling, and salty bacon is what makes this recipe work.
Nutrition
Notes
The trick is letting the puff pastry thaw just enough to roll without tearing. If it's too cold, the butter will shatter into little shards that don't lift cleanly; if it's too warm, you'll lose all those layers. I keep a stick of butter nearby and brush any cracks with melted butter before rolling—it helps seal the dough back together.
I make these when I want something special but don't want to stand over a stove for an hour. The Nutella fills are quick enough that I can whip them up while the pastry bakes, and they hold in the fridge for two days if you're making ahead. They're elegant without being finicky.