Pistachio Rose Russian Napoleon (GF Version Also)
Prep time
Cook time
Total time
Flaky, buttery pastry layers are smothered with a perfumed pastry cream made with rose water and enrobed in a silky chocolate glaze. Will this be your next celebration cake?
Recipe type: Cake, Dessert
Cuisine: Russian/European
  • 2 Cups Flour*
  • ½ teaspoon Salt
  • 1 Cup Sour cream
  • 10 Ounces (1 ¼ sticks)
  • ½ teaspoon Vinegar
  • ½ Cup Raw shelled pistachios
  • 1 recipe Rose Pastry Cream
  • 1 recipe Chocolate Glaze
  • ½ Cup toasted and chopped pistachios (for the edges of the cake)
  1. Combine the flour and salt in a mixing bowl.
  2. Add cold, chopped butter and mix with a paddle attachment until the butter is cut into the flour and resembles coarse crumbs.
  3. Mix together the sour cream and vinegar and add to the mixture. Mix just until combined.
  4. Spread into a flat rectangle on a plastic wrap sheet. Wrap and chill 2-3 hours or overnight.
  5. Divide the dough into 6 parts for a large 12” cake and 8 parts for a smaller 8” cake.
  6. On a floured surface, shape your piece of dough into a rough circle and roll out about ¼” thin.
  7. Transfer to baking sheet (I use the simplest, cheapest pizza pans. Having 2 or more helps speed things up as well.) Pierce with a fork to prevent enormous bubbles from forming.
  8. Sprinkle chopped pistachios and press them into the dough.
  9. Bake at 350 12-16 minutes if the dough is chilled and 10-12 minutes if the dough is warm.
  10. Make the Rose Pastry Cream (recipe follows) and chill.
  11. Spread a spoon of pastry cream onto your plate or platter that will hold the cake to prevent it from sliding. Place the first layer and fit strips of parchment paper slightly underneath the layer for easier clean-up.
  12. Scoop 2 large spoons of cream onto each layer and repeat until the top layer. Flip the top layer to have a smooth top surface.
  13. Using a serrated knife, level off the edges of the layers. Use the remaining cream to smooth out the edges of the cake.
  14. Make the chocolate glaze (recipe follows), cool for 10 minutes then pour on top and smooth the top with an off-set spatula to let the glaze drizzle over the edges of the cake.
  15. Using a strip of parchment paper, cover the bottom edges of the cake with chopped pistachios.
  16. May be served right away or chilled 30 minutes before serving.
*I used 50% soft white wheat and 50% AP flour.
For the Gluten-Free version I used:
2 ½ oz Tapioca Flour
1 ½ oz Arrowroot
1 oz Coconut Flour
1 ½ oz Sorghum Flour
1 ½ oz Rice Flour
1 teaspoon Guar Gum
Recipe by Welcome 2 Our Table at https://welcome2ourtable.com/pistachio-rose-russian-napoleon-cake-gf-version-also/