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Eggnog Napoleons

 Eggnog Napoleons
These individual pastry desserts featuring the flavor of eggnog are Christmasy and yummy. Plus, I can start preparing them ahead of time and do the assembly just before serving.
10 ServingsPrep: 25 min. + chilling Bake: 15 min. + chilling


  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups whole milk
  • 2 tablespoons spiced rum
  • 2 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 sheet frozen puff pastry, thawed
  • Confectioners' sugar and ground nutmeg


  • Preheat oven to 375°. In a small heavy saucepan, mix sugar,
  • cornstarch, salt and nutmeg. Whisk in milk and rum. Cook and stir
  • over medium heat until thickened and bubbly. Reduce heat to low;
  • cook and stir 2 minutes longer. Remove from heat.
  • In a small bowl, whisk a small amount of hot mixture into egg yolks;
  • return all to pan, whisking constantly. Bring to a gentle boil; cook
  • and stir 1 minute. Immediately transfer to a clean bowl; stir in
  • butter and vanilla. Cool slightly. Press plastic wrap onto surface
  • of filling; refrigerate 1 hour or until cold.
  • On a lightly floured surface, unfold puff pastry; roll into a
  • 12x10-in. rectangle. Cut into fifteen 4x2-in. rectangles. Place

2 of 2

Eggnog Napoleons (continued)

Directions (continued)

  • 1-in. apart on ungreased baking sheets. Bake 12-15 minutes or until
  • golden brown. Remove to wire racks; cool 10 minutes. Split each
  • pastry into two layers, making 30 layers total; cool completely.
  • Reserve 10 of the top pastry layers. Spread 1 rounded tablespoon
  • filling onto each of 10 bottom pastry layers. Top each with a second
  • pastry layer and another rounded tablespoon filling. Top with
  • reserved pastry layers. Refrigerate until serving. To serve,
  • sprinkle with confectioners' sugar and nutmeg. Yield: 10 servings.