We had lots of eager young chefs in our Edible Kitchen this past weekend. Lots of little ones and their moms (and dads) came out on Mother’s Day to enjoy the Sunday Market and these Napoleonkas, made by Pastry Chef Katie Fair of Kuchnia + Keller. These Napoleonkas are Katie’s take on the classic Polish treat (similar to French Napoleons) and had children eagerly tugging on their mother’s shirts asking, “Can I make this for you?” The event and Napoleonkas were enjoyed by all. We are happy to share this recipe (for one of the best desserts we have ever tasted, by the way) with you from our Edible Kitchen with Katie.
1. Wash, hull, and quarter strawberries.
2. Toss berries in zest, salt, and 1 cup sugar. Let sit in the refrigerator overnight.
3. Next day, mix pectin with remaining sugar.
4. In a large pot, heat berries (with all of their extruded juice) and lemon juice over medium-high heat.
5. Add pectin/sugar mixture and cook until berries reach a boil. Boil for one minute and remove from heat.
6. Test for fineness by butting a small spoonful of jam onto a frozen plate. If it sets up and stays in one solid mass when a plate is tilted, you are there!
1. Preheat oven to 350 degrees. Carefully heat butter until it turns golden brown. Scrape any brown bits that form on the bottom of pan.
2. Combine with sugar, flour, and egg whites. Stir until a smooth batter is formed.
3. Drop batter onto a parchment lined baking sheet, about 2 inches apart. Dip your fingers in water and then pat down and flatten.
4. Bake 15 minutes, rotating the pan halfway through baking. Bake until tuiles are golden all over.
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