Puff pastry "Napoleon"

Very fast puff pastries. You can do the same with a cake.

Ingredients

• Ready puff pastry without yeast - 1 pack (4 sheets)
• Condensed milk - 0.5 cans (190-200 g)
• Butter - 100-200 g
• Powdered sugar - to taste

Directions

1. The frozen dough was left at room temperature for 20 minutes. Butter and condensed milk for cream should also be at room temperature.
2. When the dough thawed a little, I cut each of the four sheets into 9 squares.
3. Mixed condensed milk and softened butter well. You can beat the butter with a mixer for a couple of minutes, then gradually add condensed milk and beat a fluffy cream, about 5 minutes.
4. I made a cream from 100 g of butter and half a can of condensed milk. To make it less sweet, you can take 200 g of butter. In any case, the amount and sweetness of the cream can be adjusted as desired and to taste.
5. Preheated the oven to 220 degrees. Spread the squares of dough on a baking sheet covered with parchment. Baked at 220 degrees for 20-25 minutes.
6. Then she formed cakes, laying out layers of dough and smearing with cream. Did 3 layers.
7. Three shortcakes crushed into crumbs. The edges of each cake were also smeared with cream. Sprinkle puff pastries with crumbs and powdered sugar on top.
8. And put the cakes "Napoleon" in the refrigerator for 6 hours.