Napolitaine is a very popular Mauritian sweet pastry. They are very delicate, buttery and sweet. One is never enough! Traditionally, it is made of two shortbread biscuits filled with strawberry jam and covered with a pink icing. However, below is our recipe with a matcha ganache filling and matcha icing! If you’d like the classic napolitaine recipe, click here. For our Nutella napolitaine recipe, click here!
- 250 g plain flour
- 175 g butter or margarine
- 200 g pure icing sugar
- 1 tbsp matcha powder
- 4–5 tbsp water
- 100 g white chocolate
- 30 g thickened cream
- 1 tsp matcha powder
Check out our video below for more details!
- In a large bowl, sift the flour and add in the butter. Mix with your hands until everything is combined and a dough is formed. Do not overmix or the butter will melt.
- Wrap the dough in a cling film and refrigerate for at least 30mins.
- In the meantime, preheat the oven to 180°C / 356°F.
- After 30mins, take out the dough and use a rolling pin to roll it out until it's about 5mm thickness.
- Using a 3.5cm round cookie cutter, gently cut out round shape biscuits then transfer onto a baking tray.
- Re-shape any leftover dough and repeat steps 4-5 above to make more biscuits.
- Bake in the oven for 18–20mins or until lightly golden.
- Once done, set the biscuits aside on a rack. Let them cool down completely before assembling the napolitaines.
- In a medium bowl, sift the pure icing sugar and matcha powder.
- Add in 1 tbsp of cold water at a time while stirring.
- The icing sugar will melt gradually until a thick and glossy consistency is reached. See video for consistency.
Assemble the napolitaine
- Spread some matcha filling on one side of a biscuit and place another biscuit on top of the matcha.
- Slowly pour the icing mixture over the biscuits to coat the top and all sides.
- Let the napolitaines set at room temperature and enjoy!