Sugar and (Cinnamon) Spice Are Just What You Need to Make Horchata Napoleones

August 18, 2019

It’s mid-August, and still Buwan ng Wika. So we’re hitting you with another Filipino dessert: napoleones. A known delicacy from Bacolod, napoleones is a layered puff pastry with custard in the middle and a white sugar glaze on top. We’re spicing this version up (literally) by fusing it with the flavors of horchata.

That filling will make you dance like horchata-ta, horchata-ta. *dancing lady emoji*

For the uninitiated, horchata is a popular street cart drink in Mexico. It’s creamy, nutty, and a tad sweet, with a distinct cinnamon taste—and that’s exactly the combo you’ll get on this recipe. Just as you’d do with horchata, store your napoleones in the fridge until you’re ready to serve it.

Horchata Napoleones

  • Serves: 3-6 people
  • Active time: 1 hr
  • Total time: 1 hr
  • Difficulty: Easy


Puff Pastry

  • 2 9x9 sheets puff pastry


  • 2/3 cup sugar
  • ¼ cup cornstarch
  • ½ tbsp. cinnamon
  • 2 ½ cups rice milk
  • 2 tbsp. butter


  • 1 cup powdered sugar
  • ½ - 1 tbsp. milk
  • Cinnamon, for garnish


  1. Heat oven to 375F.
  2. Cut puff pastry into 3 inch squares (total of 12 squares), then place the squares and inch apart on a baking tray.
  3. Take a fork and dock the squares of pastry, then bake in the oven until golden brown and puffed, 10-15 minutes.
  4. Remove from oven and let cool completely.
  5. For the filling, add sugar, cornstarch, and cinnamon in a large pot over low-medium heat.
  6. Whisk until combined, then whisk while slowly pouring in rice milk.
  7. Cook mixture for 5 minutes or until extremely thick but not curdled.
  8. Remove from heat and whisk in butter then place in refrigerator until well chilled.
  9. To make the glaze, whisk together powdered sugar and milk, adding milk a half tablespoon at a time, until thick and spreadable.
  10. To assemble, take 6 squares of puff pastry and spoon over 1 tbsp. of glaze.
  11. Spread with the back of a spoon or let run, then let set completely.
  12. Take the remaining squares of pastry and evenly top with filling, about two tablespoons of filling per piece.
  13. Top the filling with the glazed squares of puff pastry and serve.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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