napoleonbakelse

Swedish

A napoleonbakelse.

Etymology

Compound of napoleon (“Napoleon”) +‎ bakelse (“pastry”). Origin debated. According to SO from Napoleon, the name of several 19th century French emperors. According to Dick Harrison a distortion of French napolitain (“Neapolitan”). Attested since 1940.

Noun

napoleonbakelse c

a type of mille-feuille, a pastry made of several layers of puff pastry filled with whipped cream, custard, and apple sauce and glazed with icing and currant jelly
Hypernym: smördegsbakverk (“puff pastry pastry”)

Declension

Declension of napoleonbakelse
	Singular		Plural
	Indefinite	Definite	Indefinite	Definite
Nominative	napoleonbakelse	napoleonbakelsen	napoleonbakelser	napoleonbakelserna
Genitive	napoleonbakelses	napoleonbakelsens	napoleonbakelsers	napoleonbakelsernas

References

napoleonbakelse in Svensk ordbok (SO)
Dick Harrison (25 January 2015), “Napoleonbakelsen och Budapestrullen [The Napoleon pastry and the Budapest roll]”, in Svenska Dagbladet‎:
Att vi svenskar, och många andra folk, hänvisar till bakelsen som Napoleonbakelse beror på att man senast på 1700-talet eller i början av 1800-talet menade att den uppfanns (eller först blev populär) i den italienska staden Neapel (ital. Napoli). Den kallades först ”napolitansk bakelse” (fr. gateau napolitain), vilket feltolkades till Napoleonbakelse, ett lätt gjort misstag med tanke på familjen Bonapartes ryktbarhet.
The fact that we Swedes, and many other peoples, refer to the pastry as Napoleon pastry is due to the fact that, at the latest in the 18th century or the beginning of the 19th century, it was thought that it was invented (or first became popular) in the Italian city of Naples (ital. Napoli). It was first called "Napolitan pastry" (fr. gateau napolitain), which was misinterpreted as Napoleon pastry, an easy mistake given the notoriety of the Bonaparte family.