Best Neapolitan Marshmallow Slice Recipes

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

NEAPOLITAN MARSHMALLOW SLICE

Steps:

• 1. Preheat oven to 180C. Grease a 30cm x 20cm slice tin. Cream together butter and sugar until light and fluffy. Add essence and egg and beat well. Add sifted dry ingredients. Mix well, and press into baking tray. Bake at 180 degrees for about 20 minutes.
• 2. Soften gelatin in cold water in a saucepan Add sugar and bring to the boil for 8 minutes. Beat egg whites till stiff, fold in confectioners sugar and then add the cooled gelatin mixture. Beat for 3 minutes till thick.
• 3. Use half of the gelatin mixture and spread on cooled base. Using the remaining gelatin add some pink food colouring to it and mix it in, and then add on top of the white gelatin. You can add coconut to the top if you like. Refrigerate until marshmallow has set.