• Dough:
  • 4 c flour
  • 1 lb lightly salted butter
  • 1 pint sour cream
  • Filling:
  • 1-1/2 lb unsalted butter
  • 2 c powdered sugar
  • 8 egg yolks
  • 1 package vanilla pudding mix
  • 2 c milk
  • 1/2 c half and half or evaporated milk
  • 2 ts vanilla
  • Juice of one lemon


Oven temperature: 350 F. Baking time:
4 to 5 minutes, each layer
Sift flour onto pastry board. With pastry blender or two knives, gradually cut softened butter into flour until crumbly. Blend in sour cream. Form dough into 11 or 12 egg-sized round balls.
Refrigerate overnight in covered bowl. Before baking, let dough stand at room temperature about 15 minutes. Roll each ball almost wafer-thin on a very lightly floured board.
Roughly fit into a 12 inch ungreased pie pan. Prick all over with a fork. Bake each layer at 350 degrees 4 to 5 minutes. Cool. Stack layers atop each other.
With a very sharp knife, even the sides, saving trimmings for crumbs. Put layers together with filling.
Filling: Cream butter, yolks, and sugar. Stir pudding mix into 1 cup cold milk. Bring to boil, stirring constantly. Gradually pour and stir pudding into butter and yolks. Scald and slowly pour in 1 cup milk, cream and vanilla. Slowly add heated lemon juice. Cool. Spread about 1 tablespoon of the mixture between each layer. Frost sides and top with same filling, sprinkle with finely crumbed layer trimmings.
One or two layers may be spread with stewed apricot or apple puree. Berry preserves may also be used.

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Submitted 6/13/05.
Source: The Melting Pot, An Ethnic Cookbook, an Omaha cookbook, published in 1975.
Submitted By: Marlen
Lithuanian Napoleonas (Torte Napoleon)