Nutella Napoleon - flaky layers of puff pastry filled with nutty Nutella cream - a decadent dessert that's easy to make.
Preheat oven to 425F.Place the thawed puff pastry sheet on a well-floured surface and roll it out to about the size of your jelly roll pan.
Once the sheets are cooled, cut them in half. Putting a baking sheet on the halfway mark and going along the edge is the easiest way to do that. Trim the other end of each half to make it even. Cut and trim the rest of the cake layers. You should have 4 halves. Set aside and make the Nutella Cream.
In a bowl of a mixer whip together 8 oz cream cheese, 1/2 cup sugar, 2 tsp vanilla extract and 1/4 cup cocoa powder until creamy and fluffy. Scrape down the sides of the bowl several times throughout the process. Add 2½ cups heavy cream and whip again for until well combined and increased in volume, but not yet stiff. Add 1/2 cup Nutella and whip again until no streaks of Nutella are seen.
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