The napoleon, whose French name is actually "mille-feuille" (thousand leaves), is a confection that alternates layers of puff pastry with pastry cream and, sometimes, whipped cream and icing. The dessert has nothing whatever to do with Napoleon Bonaparte; in fact, its name is actually a corruption of "napolitain," relating to the city of Naples, where it might have originated.
We tracked down three variations of this opulent multitextured dessert on Long Island.
COZYMELS , Westbury
This cavernous Mexican spot features a banana napoleon that layers crisp fried cinnamon bunuelos with creamy banana pudding, fresh bananas and brandy cream sauce.
CIRO'S ITALIAN RESTAURANT , Kings Park
The signature dessert at these Italian siblings is a simple napoleon made with puff pastry layered and coated with freshly whipped cream.
RAGAZZI ITALIAN KITCHEN & BAR , Nesconset
The napoleon served at this sprawling trattoria features puff pastry layered, alternatively, with freshly whipped cream and vanilla custard.