Napoleon Salad Cake with Chicken and Pastry Layers
Beautiful, impressive, and very tasty - perfect for a festive table! Napoleon Salad Cake with Chicken and Pastry Layers is an original appetizer in which salad layers are arranged between thin puff pastry layers. This cake is suitable for any celebration and is also a great way to add variety to the usual menu.
Updated : 11 August, 2026
Easy
More than 1 hour.
Ingredients
Pastry layers
190 grams
Wheat flour
65 milliliters
Water
100 grams
Butter
0.5 tablespoon
Vinegar
Filling
180 grams
Chicken fillet
90 grams
Mushroom
1
Onions
1
Eggs
50 grams
Hard cheese
120 grams
Mayonnaise
2 tablespoon
Vegetable oil
1
Laurel leaf
2
Peppercorns
to taste
Salt
Topping
100 grams
Curd cheese
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Napoleon Salad Cake with Chicken and Pastry Layers? First, bake the pastry layers. How do you make the layers? Take a deep bowl and sift the flour into it. This not only removes any possible impurities, but also enriches the flour with oxygen, making the pastry more airy.
Step 2
Grate the butter into the flour using a coarse grater. To make this easier, the butter should be well chilled, so place it in the freezer 1 hour before cooking. You can also coat the butter in flour before grating so it sticks less to the grater. Quickly rub the butter and flour together with your hands until crumbs form.
Step 3
Make a well in the flour mixture and pour in the ice-cold water with vinegar. Mix.
Step 4
Knead the dough. This needs to be done quickly so the butter does not melt from the warmth of your hands; then the dough will turn out tender.
Step 5
Divide the dough into equal parts. The number will depend on the desired size of the pastry layers. I divided it into 6 parts. Place the dough in the refrigerator for 30 minutes.
Step 6
Take the dough balls out of the refrigerator one at a time, just before rolling. On a floured table, roll each piece of dough very thinly, about 3 mm / about 1/8 inch thick. Transfer the sheet of dough to parchment using a rolling pin. The parchment does not need to be greased. Immediately mark the outline of the pastry layer and prick it with a fork so it does not puff up during baking. I made a small salad cake from 6 square pastry layers, each 14 cm / about 5 1/2 inches wide.
Step 7
Bake the pastry layers in an oven preheated to 180–190°C / 356–374°F for 8–10 minutes, until golden.
Step 8
Prepare the filling. How do you make the filling? Boil the chicken fillet in advance. How do you boil chicken fillet? Place it in boiling salted water, add peppercorns and a bay leaf. Cook the fillet over medium heat until done, 30–40 minutes, depending on its size.
Step 9
Remove the fillet from the broth and let it cool. Cut the fillet into small pieces. You can use the broth for other dishes.
Step 10
Wash the mushrooms, dry them, and chop finely. I used champignons, but other mushrooms will also work: fresh, frozen, canned, or dried.
Step 11
Peel the onion and cut it into small cubes.
Step 12
In a pan with vegetable oil, fry the mushrooms with the onion until done, stirring from time to time. Season the mushrooms with salt during cooking. Let the cooked mushrooms cool.
Step 13
Grate the cheese on a fine grater. Choose tasty, good-quality, natural cheese without milk fat substitutes. Boil and cool the chicken egg.
Step 14
Assemble the cake. When assembling the salad cake, each pastry layer and filling layer will need to be spread with mayonnaise. Use the amount of mayonnaise to taste. So, start with the first pastry layer, then mayonnaise.
Step 15
Add half of the chopped chicken fillet and spread mayonnaise over it.
Step 16
Cover with the second pastry layer and spread the grated cheese evenly on top.
Step 17
Add another pastry layer and a layer of fried mushrooms. I did not add mayonnaise here, because the mushrooms turned out fairly rich. Cover with another pastry layer.
Step 18
The next layer is the remaining chicken fillet.
Step 19
Then add another pastry layer and the boiled egg grated on a coarse grater.
Step 20
Spread the last pastry layer and the sides with cream cheese. To make the cheese less thick, you can mix it with a couple of tablespoons of cream. Sprinkle the sides of the salad cake with crumbs made from the trimmed pastry scraps. Decorate the top of the appetizer. I tinted the remaining cream cheese with carrot juice and made decorations around the edge. I also used olives, parsley, and a carrot “rose.” Place the finished appetizer in the refrigerator for 6–8 hours to soak. Enjoy!
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