Hungarian Heritage Review, 1988 (17. évfolyam, 1-12. szám)
1988-02-01 / 2. szám
KREMES (NAPOLEON SLICES) My correspondence, both in English and Hungarian, gives me more and more insight into the way the readers of Hungarian Heritage Review think. It is interesting that sometimes when I offer a recipe, 1 get as few as a dozen requests. Other times, for another recipe, the number of requests may be tripled. Most of the readers simply send a return envelope and don’t write anything. Other correspondents write long, lovely letters. Some reminisce about their childhood. Also, I am not ashamed to admit that some are critical of my columns, and ask for certain recipes that 1 would not consider Hungarian or of general interest to the readers. It may be my shortcoming that, to me, Napoleon slices, mille feuilles, or cream slices, as the Germans call them, are not really Hungarian desserts. Now, I am becoming convinced that 1 am wrong. Hungarians call this delightful French concoction kremes, and apparently it is a strong childhood memory, and almost everybody’s favorite. Many people consider it Hungarian, and many readers have asked for an easy, workable recipe for it, one which can be prepared by a young, inexperienced person in a small, not-too-well equipped kitchen. I hope that people of other nationalities, especially those of French descent, will not consider it overly-chauvinistic that Hungarians claim this marvelous pastry as their own. Regardless, the recipe follows. If you want to make your own dough, I will mail you upon, request, the recipe for a simple dough that you can make with very little difficulty, and can use not only for Napoleon slices, but for many other good pastries. Just send a self-addressed stamped envelope to me at The Bakery Restaurant, 2218 N. Lincoln Avenue, Chicago, IL 60614. NAPOLEON SLICES 10 to 12 servings 1 package frozen filo leaves or strudel leaves 1 cup melted butter 1/2 cup very fine white bread crumbs 1/2 cup granulated sugar 1 recipe Basic Vanilla Cream (see below) 3 eggs 1 pint heavy cream 3 tablespoons sugar 1 pinch salt 1 envelope unflavored gelatin 3 tablespoons cold water 1/2 cup water powdered sugar 34 HUNGARIAN HERITAGE REVIEW FEBRUARY 1988
