Napoleon classic with condensed milk

12 servings
9 hours 30 min

We break the eggs into a glass, add sugar and salt, pour water and vinegar. We mix. Pour the flour onto the working surface, lay out the oil, before chopping it into small cubes and using a knife we cut the oil and flour, turning it into crumbs. We collect the resulting flour crumbs in a slide, make a small depression in the center, pour parts of the egg mixture, knead the dough. We roll the finished dough into a ball and send it to the refrigerator for an hour and a half. We divide the cooled dough into 9-10 equal parts, and again send it to the refrigerator for an hour. Combine the softened butter with the condensed milk, mix until completely homogeneous. We put each ball of dough on parchment paper, roll it out into a thin layer, put a pattern dish on top and cut out an even circle on it. Throughout the cake, we make frequent punctures with a fork and send them to a baking tray, bake at a temperature of 220 degrees for 5-7 minutes (we bake the trimmings with the cake, they will come in handy at the end). We collect the cake, rinsing each cake with cream. Bake the baked trimmings with your hands or rolling pin and decorate them with the surface of the cake. "Poleon" needs time to soak. We send it to the refrigerator for 4-5 hours. We serve cake on the table and enjoy a wonderful taste!