Can anyone give me the recipe of non dairy napoleon ?

Question

My grandma makes it and my family wants to know too

Answer 1

BANANA RUM NAPOLEONS

serving: 10

6 sheets phyllo dough

6 teaspoons granulated sugar

Banana Creme

1 1/4 cups banana pureed (2 large bananas)

2 tablespoons fresh lime juice

2 1/2 tablespoons dark Jamaican rum

1/2 teaspoon pure vanilla extract

1 1/4 cups low-fat nondairy topping

4 medium bananas sliced a 1/4 inch thick

confectioner's sugar for topping



Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place 1 phyllo sheet on a flat work surface. Spray lightly with the butter-flavored vegetable spray and sprinkle with 1 teaspoon of the sugar. Place a second sheet of phyllo directly over the first, spray and sprinkle, repeat with the third phyllo sheet. Cut layered phyllo into 6x3 inch rectangles. Place rectangles on prepared baking sheet and bake in the oven until crisp and golden, 3 to 5 minutes. Watch carefully, as layered phyllo this thin can burn easily.

Remove from the oven and transfer to a wire rack to cool completely. When complete you should have 20 6x3 inch rectangles.

Place pureed banana, lime juice, rum, vanilla extract, and non-dairy topping in a mixing bowl. Using a balloon whisk or large rubber spatula, fold together the ingredients until incorporated. Cover and refrigerate the banana cream until serving time. If the creme is too soft use less lime juice and 1/4 cup less non-dairy topping.

Just before serving, place phyllo rectangle on dessert plate. Spoon 1/4 cup banana creme onto the pastry and top the filling with 8 to 10 banana slices. Cover with second phyllo rectangle and sieve confectioner's sugar liberally over the top. Repeat process till finished.

Answer 2

Napoleon Creams

Canadians know these as Nanaimo Bars. The difference is that the Original Nanaimo Bar recipe uses custard powder, whereas this recipe uses vanilla pudding mix, a more easily available ingredient in some areas.

1/2 cup margarine-vegetable oil based

1/4 cup cocoa powder

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 egg, beaten

2 cups crushed graham crackers

1 cup flaked sweetened coconut

1/2 cup margarine--vegetable oil based

3 tablespoons soymilk

1 3-3/4-ounce package instant vanilla pudding mix

2 cups powdered sugar

1 6-ounce package semi-sweet chocolate chips

2 tablespoons margarine --vegetable oil based

In the top of a double boiler over medium heat combine 1/2 cup margarine, cocoa, sugar, and vanilla. Stir until margarine is melted. Add one beaten egg. Stir until thickened, about 3 minutes. Add graham crackers and coconut, mix well. Press into a greased 9x9" baking pan. Cream together 1/2 cup margarine, soymilk, pudding mix, and powdered sugar. Beat until fluffy, then spread over the crust. Chill until firm. In the top of a clean double boiler over low heat, stir together chocolate chips and 2 tablespoons margarine until melted. Cool slightly and spread over pudding layer. Chill until set. Cut into small bars (2" x 3/4") to serve.